Low-Fat Clam Chowder

Name: Low-Fat Clam Chowder
Ingredients: 1 strip bacon, chopped; 1 1/2 c. chopped onion; 3 (6 1/2 oz.) cans chopped clams, reserve juice (you should have about 1 1/4 c.); 3 Tbsp. flour; 2 medium potatoes (4 1/2 c.), cut into 1/2-inch cubes; 2 c. water; 1 (12 oz.) can evaporated skim milk; 1/2 tsp. salt; 1/4 tsp. white pepper; 1 bay leaf; 1 c. skim milk

11 ingredients

8 steps

Ingredients

1 strip bacon, chopped
1 1/2 c. chopped onion
3 (6 1/2 oz.) cans chopped clams, reserve juice (you should have about 1 1/4 c.)
3 Tbsp. flour
2 medium potatoes (4 1/2 c.), cut into 1/2-inch cubes
2 c. water
1 (12 oz.) can evaporated skim milk
1/2 tsp. salt
1/4 tsp. white pepper
1 bay leaf
1 c. skim milk

Directions

1

In a large kettle, fry the bacon over medium heat until very dark and crisp.
2

The bacon should not produce more than 1 tablespoon of fat, if so, drain off all but 1 tablespoon.
3

Add the onion and fry until soft.
4

Sprinkle the flour over the onions, stirring well, and cook for about 1 minute.
5

Stir in the water, juice from the clams, potatoes, evaporated skim milk, salt, pepper and bay leaf.
6

Bring to a simmer and cook over low heat for 20 minutes.
7

Stir occasionally to prevent sticking.
8

Add the clams and skim milk (1 cup) and simmer over low heat 10 minutes until hot. The soup will continue to develop flavor for up to 3 days and it freezes well.