Low Fat New England Clam Chowder

2 slices bacon, fried/crumbled (reserve fat)
1 small onion, diced
3 T. Flour
3 medium potatoes, peeled, diced
2 medium cans of minced/chopped canned clams, reserve juice
3T. Reduced Fat Blue Bonnett Margarine
3 C. Skim Milk
Salt/Pepper TO TASTE

Place cubed bacon pieces in bottom of medium sized stock pot, fry til crispy and remove, reserving fat in pot. Add onions and cook til translucent, 2-3 minutes. Add Flour to onion mixture and stir til light brown, 2-3 minutes. Add the reserved clam juice from the canned clams and the cubed potatoes. Boil on meduim heat, covered for 10 minutes. Add the clams, boil an additional 10 minutes, salt and pepper at this time. Add the margarine and milk, bring to a simmer for 5-10 minutes.
Makes approximately 6 - 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user CLHYATT1.