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Low-fat New England Clam Chowder

4 star rating
 

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Submitted by: JohnnyKat

 

This healthy, low-fat soup uses canned clams with their liquid, plus clam base & turkey bacon for extra flavor, with milk, potatoes, onions & celery.
 

Ingredients

  • 1 12 oz can clams
  • 2 tbsp margarine
  • 4 slices turkey bacon, chopped
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 6 tbsp (1/3 cup) flour
  • 2 1/2 cups lowfat or nonfat milk
  • 2-3 tbsp clam base
  • 4 medium red potatoes, diced
  • 4 sourdough rolls

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Method

Reserve liquid from clams and set aside. Using a soup or stock pot, melt margarine and add turkey bacon and saute for 5-7 minutes. Add onions and celery and saute until onions are transparent. Add flour and stir until blended. Add milk and reserved clam liquid. Using a wire whisk, stir ingredients until there are no lumps in flour. Stir in clam base. Note; once milk is added, cook on low heat. Do not let milk sit too long without stiring or the milk will scorch. Stir until hot. Add potatoes in hot liquid and cook until soft. Remember to keep stirring from time to time. Add clams and cook for five minutes. Serve with warm sourdough rolls. For best results wrap rolls in foil and bake at 350 degrees for 10 minutes.

 

Notes:

 

Number of Servings: 4

 

Submitted by: JohnnyKat ()

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