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| 2 Dose | Clams, canned; * see note |
| | Vegetable cooking spray |
| 3 Tasse | onions chopped |
| 2 Tasse | Red potatoes; cubed |
| 1 Tasse | celery diced |
| 2 | Turkey bacon slices; chopped |
| 2 Tasse | water |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | thyme dried |
| 1/4 Teelöffel | black pepper coarsely ground |
| 3 | Fresh parsley; sprigs |
| 1 | Bayleaf |
| 3 Esslöffel | all-purpose flour |
| 2 Tasse | 2% milk |
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cans of steamer clams in shells, undrained.
Drain clams, reserving 1 cup liquid. Remove clams from shell; discard shells. Slip black skin off foot of each clam and discard; set clams aside.
Coat a dutch oven with cooking spray; place over medium high heat until hot. Add onions, potatoes, celery and turkey bacon; saute 7 minutes. Add reserved clam liquid, water, salt, thyme, pepper, parsley springs an bay leaf.; bring to a boil. Cover and reduce heat. Simmer for 20 minut or until potatoes are tender. Discard parsley and bay leaf.
Place flour in a bowl. Gradually add milk while blending with a whisk. Add flour mixture to pan and cook over medium heat 10 minutes or until chowder is thickened, stirring constantly. Stir in clams and cook 2 minutes or until heated. Note: substitute 2 pounds fresh clams in shells and 1 (8 oz) bottle of cla juice for the 2 cans of steamer clams and 1 cup of clam liquid. 9 servin of 1 cup per serving-130 calories each.
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