Legal Seafood Style Low Fat Clam Chowder

No butter, milk or cream! The long simmering time gives this version it's intense flavor. I cut this recipe out of the Boston Globe in April 1989, about a year and a half after it was first added to the menu.

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 1⁄2 cup  finely chopped onion
• 2  cups  chopped clams (fresh or frozen)
• 2 1⁄2 cups bottled clam juice
• 1⁄2 cup water
• 1  bay leaf
• 1⁄4 teaspoon dried thyme
• 1  cup  finely chopped celery
• 3⁄4 cup  finely chopped carrot
• 1  cup potato, diced 1/4 inch
• 1  garlic clove, minced
•  salt & freshly ground black pepper
• 1  tablespoon  chopped fresh parsley

Directions

1. Add onion, clams, clam juice, water, bay leaf and thyme to a large sauce pan.
2. Bring to a boil over medium high heat, cover, reduce heat to low and simmer for 45 minutes.
3. Add celery and carrot, simmer covered 25 minutes.
4. Add potato and garlic, simmer covered 20 minutes.
5. Remove bay leaf, add salt if needed and a generous amount of black pepper.
6. Top with parsley and serve.