A delicious New England tradition made light and creamy with lowfat milk. Enjoy this hearty favorite with all of the flavor and none of the guilt!
Stir salt pork in a 6-quart heavy pot over medium-low heat for about 15 to 20 minutes. Remove salt pork pieces, reserving fat.
Add the butter, onions, garlic to the pot and sauté, stirring occasionally until the onions and softened and pale golden.
Add potatoes cover with bottled clam juice and reserved juice from canned clams (use added water if the stock does not cover potatoes). Bring to a boil, cover and cook the potatoes until tender for about 15 minutes.
Using a blender, purée 1% Lowfat Milk and cream-style corn until completely smooth.
Reduce the heat to low and gently stir in corn and milk mixture.
Liberally season with salt and pepper to taste. Add clams and hot sauce and cook over low heat for 5 minutes, remove from heat and allow to sit for 15 minutes for flavors to blend.
Enjoy with oyster crackers!
6 ounces salt pork, trimmed and diced into 1/4 inch pieces
1-1/2 pounds white potatoes peeled and diced into 1/2 pieces
4 (8-ounce) bottles clam juice
3 tablespoons unsalted light butter
1-1/2 cups coarsely chopped Vidalia onion
1 cup chopped celery
2 garlic cloves, minced
40 ounces canned, chopped clams, drained, juices reserved
2 (15-ounce) cans cream-style corn
2 cups Dean's DairyPure 1% Lowfat Milk
1 teaspoon hot sauce
Salt and pepper to taste
Chopped chives, to taste