2 Slice Prosciutto cut into small pieces
1/4 cup Chopped onion
1 cup diced peeled red potatoes
2 (61/2 oz) cans minced clams, drained, reserving liquid
3 cups skim milk
1/4 cup unbleached flour
1/4 teaspoon sea salt
1/8 teaspoon pepper
1/4 cup shredded carrot
cook prosciutto in large saucepan until crisp. Remove prosciutto from saucepan; drain on paper towel. Set aside.
add onion to proscuitto drippings in saucepan; cook 3 to 4 minutes or until softened, stirring frequently. Add potatoes and reserved clam liquid; mix well. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
Meanwhile, in a 1-quart jar with tight-fitting lid or medium bowl, combine milk, flour, salt and pepper; shake or beat with wire whisk until smooth.
Gradually stir flour mixture into vegetables. Stir in carrot. Cook over medium heat for 15 minutes or until chowder has thickened and vegetables are crisp-tender, stirring frequently.
Stir in clams. Heat gently, stirring frequently. Do Not Boil. Sprinkle individual servings with Prosciutto.
4 (1 1/4Cup) servings