lightened up clam chowder

Lightened Up Clam Chowder

4-5 russet potatoes
4 tablespoons butter
1/2 cup flour
2 cups milk
4 6.5 ounce cans clams, drained and clam juice preserved
2 teaspoons salt
freshly ground black pepper, to taste
1 teaspoon parsley

Pierce the potatoes with a fork and microwave until cooked through (this took about 11 minutes on my microwave). Remove and let cool, then peel and cut into small pieces. In a large pot, melt the butter over medium heat. Add the flour and whisk to form a smooth paste. Let cook 2-3 minutes, or until golden brown. Slowly whisk in the milk and reserved clam juice, stirring constantly to prevent lumps. Continue to cook over medium heat until thickened and bubbling. Stir in the clams, potatoes, salt, pepper, and parsley, and cook until heated through. Adjust seasonings as needed and serve.

adapted from my Loaded Baked Potato Soup