Low-Fat Clam Chowder

• 1 strip bacon, chopped
• 1 1/2 c. chopped onion
• 3 (6 1/2 oz.) cans chopped clams, reserve juice (you should have about 1 1/4 c.)
• 3 Tbsp. flour
• 2 medium potatoes (4 1/2 c.), cut into 1/2-inch cubes
• 2 c. water
• 1 (12 oz.) can evaporated skim milk
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 bay leaf
• 1 c. skim milk

1. In a large kettle, fry the bacon over medium heat until very dark and crisp.
2. The bacon should not produce more than 1 tablespoon of fat, if so, drain off all but 1 tablespoon.
3. Add the onion and fry until soft.
4. Sprinkle the flour over the onions, stirring well, and cook for about 1 minute.
5. Stir in the water, juice from the clams, potatoes, evaporated skim milk, salt, pepper and bay leaf.
6. Bring to a simmer and cook over low heat for 20 minutes.
7. Stir occasionally to prevent sticking.
8. Add the clams and skim milk (1 cup) and simmer over low heat 10 minutes until hot. The soup will continue to develop flavor for up to 3 days and it freezes well.

bacon, onion, chopped clams, flour, potatoes, water, milk, salt, white pepper, bay leaf, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=174687 (may not work)