Nutrition per serving may change if servings are adjusted.
2 tablespoons unsalted butter
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
½ teaspoon dried thyme, crushed
¼ teaspoon black pepper
½ cup dry white wine or 2 Tbsp. lemon juice
¼ cup all-purpose flour
2 cups low-fat (1%) milk
½ cup unsalted vegetable stock or reduced-sodium chicken broth
2 cups frozen baby lima beans, thawed
1 (10 ounce) can whole baby clams, undrained
½ cup snipped fresh Italian parsley
4 slices lower-sodium, less-fat bacon, crisp-cooked and coarsely crumbled
In a large saucepan melt butter over medium. Add onion and celery; cook 5 minutes or until tender, stirring occasionally. Add garlic, thyme and pepper; cook and stir 2 minutes. If using wine, remove pan from heat and carefully add to saucepan. Return to heat and cook until nearly evaporated.
Sprinkle with flour; cook and stir 1 minute. Stir in milk and stock. Bring just to boiling. Cook and stir until slightly thick. Stir in beans, clams, ¼ cup of the parsley and, if using, the lemon juice; heat through.
Top servings with bacon and the remaining ¼ cup parsley.