Ingredients
3 - 6 1/2 oz cans clams in their own juice
4 slices turkey bacon, uncooked, sliced in strips
2 tbsp olive oil
1 sm onion, diced
2 cloves garlice, minced
1 tsp salt
1 tsp thyme
4-5 medium potatoes, peeled and cubed
3 celery stalks, chopped
3 tbsp butter
1/3 c flour
3 cans fat-free evaporated milk
1 cup skim milk
Preparation
Drain clams. Reserve juice. Heat oil, add onion, turkey bacon, garlic and celery. Saute 5 min. Add clam juice, salt, thyme and potatoes. Bring to boil. Reduce heat, simmer 20 min. Place two cups of potatoes (without juice) plus the bacon in food processor or blender and blend thoroughly. Pour into crock with rest of potatoes, mix and clams. Make roux with butter and flour. Add canned milk and simmer until thickened. Add to crock with skim milk and pepper. Mix well. Cook on low 4 hours or until ready to serve.
