Ingredients |
1 1/2 cups water
12 large cherrystone or chowder clams, scrubbed
2 slices bacon, chopped
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 tablespoon all-purpose flour
1 (12-ounce) large potato, peeled and cut into 1/2-inch
chunks
2 cups reduced-fat (2%) milk
Pepper
1 tablespoon snipped fresh chives
Yields: 6 servings |
Directions |
1. In 4-quart saucepan, heat water to boiling on high. Add
clams; heat to boiling. Reduce heat to medium-low; cover and
simmer 10 minutes or until clams open, transferring clams to
bowl as they open. Discard any unopened clams
2. Into 4-cup liquid measuring cup, strain clam broth through
sieve lined with paper towel. Add water to broth to equal 2 1/2
cups total.
3. Rinse saucepan to remove any grit. In same saucepan, cook
bacon on medium until browned. With slotted spoon, transfer
bacon to paper towels to drain. To bacon fat in pan, add onion,
carrot, and celery, and cook 9 to 10 minutes or until tender,
stirring occasionally.
4. Meanwhile, remove clams from shells and coarsely chop.
5. Stir flour into vegetable mixture; cook 1 minute, stirring.
Gradually stir in clam broth. Add potato; heat to boiling.
Cover; simmer on low 12 minutes or until potato is tender,
stirring occasionally. Stir in milk, clams, 1/8 teaspoon pepper,
and bacon; heat through (do not boil). Sprinkle with chives to
serve. |
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