No-Cream Clam Chowder Recipe | MyRecipes Ingredients Ingredient Checklist 4 dozen clams in shells, scrubbed 2 slices smoked bacon, chopped 2 carrots, chopped 1 medium-size onion, chopped 1 celery rib, with leaves, chopped 1 (8-ounce) bottle clam juice 1 large ear fresh corn, kernels removed, or 1 cup frozen whole kernel corn ¾ pound red potatoes, chopped ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon dried thyme 3 cups 2% reduced-fat milk 3 tablespoons all-purpose flour 2 tablespoons chopped fresh Italian parsley DirectionsInstructions Checklist Step 1 Bring 1 cup water to a boil in a large skillet. Add clams, cover, and steam 5 to 7 minutes or until shells open; discard any that do not. Drain clams, reserving cooking liquid. Pour cooking liquid through a fine wire-mesh sieve into a bowl, and set aside. Step 2 Cook bacon in a large saucepan over medium-high heat until crisp; drain on paper towels, reserving 2 teaspoons drippings in saucepan. Step 3 Sauté carrots, onion, and celery in hot drippings over medium-high heat 5 minutes or until tender. Add reserved clam cooking liquid, clam juice, and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, over medium heat 8 minutes or until potatoes are tender. Step 4 Meanwhile, shuck clams and coarsely chop the meat. Whisk together milk and flour in a small bowl; add to saucepan, and bring to a simmer, stirring occasionally. (Do not boil.) Add bacon and clams, and cook 1 to 2 minutes or just until heated through. Stir in parsley. Nutrition Facts Per Serving: 339 calories; fat 9g; saturated fat 4g; protein 25g; carbohydrates 41g; fiber 4g; cholesterol 58mg; sodium 503mg. ADVERTISEMENT |