LOW-FAT CLAM CHOWDER
Provided by Food Network Kitchen
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl.
- Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
- Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.
- Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.
- Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika.
Nutrition Facts : Calories 353, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 76 milligrams, Sodium 251 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 29 grams
CAULIFLOWER CLAM CHOWDER (LOW CALORIE)
Dairy-free and low-calorie New England-style clam chowder. Feel free to make it your own.
Provided by Betty Cracka
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.
- Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.
- Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 14.3 g, Cholesterol 74.8 mg, Fat 5.7 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 1.4 g, Sodium 814.6 mg, Sugar 5.1 g
LOWER-FAT NEW ENGLAND-STYLE CLAM CHOWDER
A lighter version of a traditional New England dish. I came up with this recipe through trial and error. It is relatively inexpensive and easy to make! This recipe can easily be doubled for more servings.
Provided by Anniebanannie
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions, and mushrooms, if desired, in butter on medium heat in a medium stockpot.
- Add half and half, evaporated milk and cornstarch and reduce heat to med-low.
- Stir until slightly thickened, adding more cornstarch as needed.
- Separate clams from clam broth. Stir in clam broth, potato, corn, and stir. Reduce heat to low. Cover and allow to simmer for 30 minutes or more, stirring occasionally. Add clams and simmer for 10 minutes. Top with parsley and Old Bay. Makes a hearty meal if served with biscuits.
EASY CORN CLAM CHOWDER (LOWER FAT)
Got this recipe from a Jenny Craig Cookbook I bought a few years ago. Fast, easy and delicious! I did modify and add a couple things, but it did not change the low-cal, low-fat soup.
Provided by NCHippieGirl
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sauce pan coated with nonstick vegetable spray, saute green onions over medium heat until transparent. Add water if necessary to prevent sticking. Mix milk with flour and add to onions. Bring to a boil stirring constantly. Cook for 5 minutes or until mixture starts to thicken. Add reserved clam juice, potato, corn, thyme, bay leaf and cayenne pepper. Cover, reduce heat; simmer 15 minutes or until potatoes are tender. Remove bayleaf and discard. Stir in clams and heat through. Salt and pepper to taste.
- cal: 257.
- carb: 27g.
- fat: 2g.
Nutrition Facts : Calories 191.8, Fat 1.4, SaturatedFat 0.3, Cholesterol 31.1, Sodium 122.8, Carbohydrate 28, Fiber 2.3, Sugar 8.4, Protein 17.5
LEGAL SEAFOOD STYLE LOW FAT CLAM CHOWDER
No butter, milk or cream! The long simmering time gives this version it's intense flavor. I cut this recipe out of the Boston Globe in April 1989, about a year and a half after it was first added to the menu.
Provided by Lorac
Categories Chowders
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add onion, clams, clam juice, water, bay leaf and thyme to a large sauce pan.
- Bring to a boil over medium high heat, cover, reduce heat to low and simmer for 45 minutes.
- Add celery and carrot, simmer covered 25 minutes.
- Add potato and garlic, simmer covered 20 minutes.
- Remove bay leaf, add salt if needed and a generous amount of black pepper.
- Top with parsley and serve.
LOW-FAT CLAM & VEGETABLE CHOWDER
Make and share this Low-Fat Clam & Vegetable Chowder recipe from Food.com.
Provided by Dancer
Categories Chowders
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.
- Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
- Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
- Stir cornstarch into soup and return to simmer.
- Add clams and simmer for 3 minutes.
- Season with salt and cracked black pepper.
LOW-FAT CLAM CHOWDER
You'd never guess that a rich and creamy clam chowder could be low-fat, but this one is! With lots of potatoes, turkey bacon and seasonings, this slimmed-down version, shared by Linda Tindel of Avondale, Arizona, is loaded with flavor.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick saucepan, cook bacon and onion over medium heat until onion is tender. Add the potatoes, clams, broth, celery and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. , In a small bowl, combine flour and half-and-half until smooth; stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 202 calories, Fat 2g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 778mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
CLAM-CORN CHOWDER (LOWER FAT VERSION)
Make and share this Clam-Corn Chowder (Lower Fat Version) recipe from Food.com.
Provided by jonesies
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cook celery and onion in butter until tender.
- Stir in flour, marjoram, thyme, mustard and pepper.
- Add the milk, clam juice and bouillon granules all at once.
- Cook and stir until thickened and bubbly.
- Cook and stir for one minute longer.
- Stir in corn and clams; heat through.
Nutrition Facts : Calories 301.1, Fat 4.9, SaturatedFat 2.4, Cholesterol 34.1, Sodium 981.1, Carbohydrate 45.2, Fiber 2.2, Sugar 6, Protein 21.2
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