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Soups: NEW ENGLAND CLAM CHOWDER - Thanks Virginia & friends PointsPlus
Makes 4 servings - 4 PointsPlus Per Serving (1 1/2 C per serving)

1 tsp vegetable oil

2 slices Louis Rich Turkey Bacon, diced

1 small onion(s), finely diced

3 Tbsp all-purpose flour

1 cup fat-free milk

3 1/2 cup canned clam juice

2 medium uncooked potato(es), peeled and diced

10 1/2 oz canned clams, and juice

1 tsp thyme, chopped

2 tsp parsley, chopped

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

1. Heat oil in a nonstick pan over medium heat. Sauté bacon and onion until onion is very soft. Stir in flour and cook 1 minute. Very gradually whisk in milk and clam juice. Bring to a simmer, add potatoes. Cover and cook until potatoes are tender.

2. Stir in clams, their juice, thyme and parsley. Bring to a simmer. Season with salt and pepper; serve. Yields about 1 1/2 cups per person.

cblessum on 1/27/2011