Low(er) Fat Clam Chowder

• 1 small onion, chopped
• 3 cups diced potatoes
• 2 carrots, shredded (optional)
• 1 can sweet kernel corn (optional)
• 1/4 cup whole wheat flour
• 3 Tbs butter or margarine
• 1 can evaporated fat-free milk
• 2 cans minced clams
• 2-3 cups chicken stock, or water
• 2-3 strips bacon, crumbled (optional)
• 1/4 tsp white pepper (black is okay)

1. Heat oil over medium heat in a large pot, add onions and cook until golden brown.
2. Remove onions from pan, and reserve for later.
3. Add potatoes to large pot, juice from clams, and enough water or stock to cover potatoes.
4. Bring potatoes to a boil, and after about 12 minutes add the carrots, onions, and corn.
5. Meanwhile, in a microwave safe bowl, melt the butter, then stir in the whole wheat flour.
6. Then add the evaporated milk to the butter-flour mix and stir well. Microwave another 30-45 seconds and stir until incorporated.
7. Add the clams (and bacon, if desired) to the pot, and stir in the milk-flour-butter mixture.
8. If the consistency is too thick, add additional stock or skim milk.
9. Optional: garnish with green onions.

Notes:

• It is not necessary to use whole wheat flour, all-purpose flour can be used, but I like the nutty flavor the whole wheat brings.
• Celery can also be added, I just really dislike celery.

Yields 8 sizable servings.

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