Clams- bring water to boil in a lrge skillet. Add clams and steam 5 to 7 minutes or until clams are open; discard any that do not. Drain clams; reserving cooking liquid. Pour liquid through a fine wire-mesh sieve into a bowl, and set aside.
Cook bacon in large saucepan until crisp., drain on paper towels; reserving 2 tsp. drippings in sausepan.
Saute carrots, onion and celery in hot drippngs over medium-high heat 5 min. 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 min. or until potatoes are tender.
Meanwhile, shuck clams and coarsley chop the meat. Whisk together flour & milk 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 min. or just until heated thru. Stir in parsley.
Originally Submitted
2/14/2011
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