No-Cream Clam Chowder

Ingredients

• 2 slices bacon smoked chopped
• 0.3 teaspoon pepper black freshly ground
• 2  carrots chopped
• 1 rib celery with leaves, chopped
• 8 ounce bottled clam juice 
• 48  clams in shells scrubbed
• 0.5 teaspoon thyme leaves dried
• 1 large ear corn fresh
• 3 tablespoons flour all-purpose
• 3 cups milk 2% reduced-fat
• 1 medium size onion chopped
• 2 tablespoons parsley fresh italian chopped
• 0.8 pound potatoes red chopped
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• sieve

Directions

1. Bring 1 cup water to a boil in a large skillet.
2. Add clams, cover, and steam 5 to 7 minutes or until shells open; discard any that do not.
3. Drain clams, reserving cooking liquid.
4. Pour cooking liquid through a fine wire-mesh sieve into a bowl, and set aside.
5. Cook bacon in a large saucepan over medium-high heat until crisp; drain on paper towels, reserving 2 teaspoons drippings in saucepan.
6. Saut carrots, onion, and celery in hot drippings over medium-high heat 5 minutes or until tender.
7. Add reserved clam cooking liquid, clam juice, and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, over medium heat 8 minutes or until potatoes are tender.
8. Meanwhile, shuck clams and coarsely chop the meat.
9. Whisk together milk and flour in a small bowl; add to saucepan, and bring to a simmer, stirring occasionally. (Do not boil.)
10. Add bacon and clams, and cook 1 to 2 minutes or just until heated through. Stir in parsley.