Lightened Up Clam Chowder Recipes

LIGHTENED UP CLAM CHOWDER

Steps:

• In a large pot, saute the carrot, onion and celery in the butter until tender.
• Stir in the chicken broth, clam juice, bouillon, curry powder, bay leaf, parsley and potato. Bring to a boil and then reduce head and simmer 20 minutes.
• Combine the flour and 1 C milk. Whisk together and stir into the soup. Bring to a boil for about 2 minutes or until the mixture has thickened.
• Reduce heat to low and stir in the clams, remaining milk and half & half. Simmer for 10-15 minutes. Remove the bayleaf once done cooking.
• Add salt to taste.

LIGHTENED UP CLAM CHOWDER

Steps:

• In a large pot over medium heat, sauté the onion, carrots, celery, and potatoes in avocado oil spray for about 5 minutes until they start to get soft.
• Season with salt and pepper.
• Add the garlic and vegetable stock and simmer for about 10 minutes until they are tender.
• In a sauce pan over medium heat, melt the butter and whisk in the flour.
• Add the half and half and almond milk and whisk periodically for about 5 minutes until it gets thick and creamy.
• Once the vegetables are tender, add the sauce to the vegetables and stir for 1-2 minutes to combine.
• Add the clams and a splash of red wine vinegar and stir for 1-2 minutes to combine.
• Check for seasoning to see if you need to add more salt or pepper.

LOW-FAT CLAM CHOWDER

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.