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Low-Cal New England Clam Chowder

3 star rating
 

Submitted by: MargeSLP

 

Photo by: CheffMaMa

Shucked clams are used in this New England chowder, along with potatoes, onion, celery, and seasonings. The slightly thickened broth uses fat-free cream and evaporated milk.
 

Ingredients

  • 1 pint shucked clams
  • 2 slices turkey bacon
  • 2-1/2 cups finely chopped, peeled potatoes
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 teaspoon instant chicken bouillon granules
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme, crushed
  • 1/8 teaspoon pepper
  • 2 cups fat-free evaporated milk
  • 1 cup fat-free half-and-half
  • 2 tablespoons all-purpose flour

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Method

Strain clams, reserving juice; set clams aside. If necessary, add water to clam juice to equal 1 cup. Set aside. In a saucepan cook turkey bacon until crisp. Crumble bacon and return to pan. In the same saucepan combine reserved bacon drippings, reserved clam juice, potatoes, onion, celery, bouillon granules, Worcestershire sauce, thyme, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. With potato masher (or the back of a fork against the side of the pan) mash potatoes slightly. Combine evaporated milk, half-and-half, and flour until smooth. Add to potato mixture. Cook and stir until slightly thickened and bubbly; stir in clams. Reduce heat. Cook 1 minute more.

 

Notes:

 

Number of Servings: 6

 

Submitted by: MargeSLP ()

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