Low Fat Clam Chowder Recipes

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.

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Steps:

• In a large stockpot, heat the oil over medium heat. Add the onions and carrots and saute until softened.
• Gradually sift in the flour, stirring thoroughly and scraping bottom of pan.
• Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping.
• Stir in rice milk until mixture is smooth.
• Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes.
• Add diced potatoes, cover and simmer for an additional 30 minutes.
• Taste and adjust seasoning with salt and pepper.
• Serve with crushed Saltines.

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.

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.