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center onion potato with onions flour clam juice milk clams parsley freshly ground black pepper salt
Viewed: 73 - Published at: 5 years agoIngredients
- 3 slices reduced-fat center-cut bacon
- 1/2 cup chopped onion
- 2 cups refrigerated diced potato with onions (such as Simply Potatoes)
- 1/3 cup flour
- 1 (8-ounce) bottle clam juice
- 4 cups 1% low-fat milk
- 1 (16-ounce) container fresh shucked chopped clams, un-drained
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Method
- Cook bacon in a large Dutch oven over medium heat 6 minutes or until crisp. Drain bacon on a paper towel, and crumble.
- . Add onion to pan, and saute 3 minutes. Add potato; saute 2 minutes or until lightly browned. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into potato mixture, and cook 1 minute. Add clam juice, and stir well. Stir in milk; cook over medium-low heat 11 minutes or until thick and bubbly. Cover, reduce heat, and simmer 11 minutes or until potato is tender.
- . Drain clams, reserving 2 cups liquid. Stir in clams and reserved clam liquid, and cook 2 minutes or until thoroughly heated. Stir in parsley, pepper, and salt. Ladle into bowls; top with crumbled bacon.
