Drain clams, reserving 1 cup clam liquid. Remove clams from shells; discard shells. Slip black skin off foot of each clam, and discard. Set
clams aside.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and next 3 ingredients, and saute 7 minutes. Add reserved clam
liquid, water, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Discard parsley and bay leaf.
Place flour in a bowl. Gradually add milk, blending with a whisk; add to pan. Cook over medium heat 10 minutes or until thickened, stirring frequently. Stir in clams; cook 2 minutes or until heated.
Yield: 9 cups
(serving size: 1 cup).
Note: Substitute 2 pounds fresh clams in shells and (8-ounce) bottle of clam juice for the 2 cans of steamer clams and 1 cup drained clam liquid, if desired.
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