Quick Clam Chowder

Name: Quick Clam Chowder
Ingredients: 4 (6 1/2 ounce) cans minced clams; 3 (8 ounce) bottles clam juice; 1 tablespoon oil; 1 onion, chopped fine; 2 garlic cloves, minced; 1/4 cup flour; 1 1/2 lbs red potatoes (5 medium); 2 bay leaves; 1 teaspoon minced fresh thyme (or 1/4 t. dried); 1 cup fat-free evaporated milk; 2 tablespoons minced fresh parsley; pepper (optional)

12 ingredients

5 steps

Ingredients

4 (6 1/2 ounce) cans minced clams
3 (8 ounce) bottles clam juice
1 tablespoon oil
1 onion, chopped fine
2 garlic cloves, minced
1/4 cup flour
1 1/2 lbs red potatoes (5 medium)
2 bay leaves
1 teaspoon minced fresh thyme (or 1/4 t. dried)
1 cup fat-free evaporated milk
2 tablespoons minced fresh parsley
pepper (optional)

Directions

1

Drain clams, saving juice. Add bottled clam juice to the drained juice to make 5 cups of liquid (add water if short).
2

Heat oil over medium and cook onion until it has softened, about 5 minutes.
3

Meanwhile, scrub the potatoes and cut them into 1/2-inch pieces.
4

Stir the garlic into the oil-onion mixture. Cook about 30 seconds. Stir in flour to coat vegetables. Gradually whisk in the liquid. Stir in the potatoes, bay leaves and thyme. Bring to a simmer. Cook about 15-20 minutes or until potatoes are tender.
5

Stir in clams, cream and parsley. Turn to a simmer briefly--just to heat everything, not to boil. Remove from heat. Throw out bay leaves. Season with pepper if desired.