2 (6 1/2 oz.) cans minced clams, undrained
Vegetable cooking spray
1 c. chopped onion
2 slices turkey bacon
1 clove garlic
3 c. peeled, chopped round red potato (about 1 1/4 lbs.)
1/2 tsp. dried whole thyme
2 (8 oz.) bottles clam juice
1/4 c. + 2 tbsp. all purpose flour
2 1/2 c. 2% low fat milk
Freshly ground pepper
Chopped fresh parsley (opt.)

Drain clams, reserving liquid; set clams and liquid aside.

Coat a large Dutch oven with cooking spray; place over medium heat until hot. Add onion, bacon strips and garlic; saute 5 minutes. Add reserved clam liquid, potato, thyme and clam juice; bring to a boil. Cover, reduce heat and simmer 20 minutes or until potato is tender.

Place 2 cups potato mixture, including the bacon strips, in container of an electric blender; cover and process until smooth. Add potato puree back to mixture in pan; stir well. Stir in clams.

Place flour in a bowl. Gradually add milk, stirring with a wire whisk until blended; add to chowder. Cook over medium heat 10 minutes or until thickened, stirring constantly. Serve with freshly ground pepper. Garnish with parsley, if desired. Yield: 2 quarts (about 142 calories per 1 cup serving). Protein 8.7, fat 2.3, carbohydrates 21.9, cholesterol 123, iron 2.7, sodium 460, calcium 137.