2 slices turkey bacon
1 cup chopped onion
3/4 cup chopped celery
1/4 tsp salt
1/4 tsp dried thyme
1 clove garlic, minced
1 lb chopped fresh clams, undrained
2 1/2 cups diced, peeled baking potato
Two 8-ounce bottles of clam juice
1 whole bay leaf
1 1/2 cups skim milk
1/4 cup all-purpose flour
1. Cook bacon in large Dutch oven sprayed with cooking spray over medium heat until crisp. Remove bacon from pan, leaving any drippings in pan. Crumble bacon and set aside. Add onion, celery, salt, thyme, and garlic to same pan; cook 4 minutes or until vegetables are tender.
2. Drain clams (reserving liquid). Add clam liquid, potato, clam juice and bay leaf to the pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender; discard bay leaf.
3. Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.
Amount Per Serving
Calories From Fat (10%) 27
Total Fat 2.95g
Saturated Fat 0.62g
Dietary Fiber 2.69g
Net Carbohydrates 37.25g
WW Points: 6.5
*You may substitute canned clams for fresh if you wish.
Recipe Source: Adapted from Cooking Light
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