New England Clam Chowder

This is what's for dinner tonight

Ingredients

	1 tsp vegetable oil
	2 slice(s) Louis Rich Turkey Bacon, diced
	1 small onion(s), finely diced
	3 Tbsp all-purpose flour
	1 cup(s) fat-free skim milk
	3 1/2 cup(s) canned clam juice
	2 medium potato(es), peeled and diced
	10 1/2 oz canned clams, and juice
	1 tsp thyme, chopped
	2 tsp parsley, chopped
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste

Instructions

• Heat oil in a nonstick pan over medium heat. Sauté bacon and onion until onion is very soft. Stir in flour and cook 1 minute. Very gradually whisk in milk and clam juice. Bring to a simmer, add potatoes. Cover and cook until potatoes are tender.
  
  
• Stir in clams, their juice, thyme and parsley. Bring to a simmer. Season with salt and pepper; serve. Yields about 1 1/2 cups per person = 5 pts.