Low Calorie Clam Chowder Recipes

CLAM CHOWDER, LIGHTENED UP

Steps:

• In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
• Add flour and stir 1 to 2 minutes.
• Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
• Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
• Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
• Add clams, corn and adjust salt if needed and cook another 5 minutes.
• Serve and garnish with fresh parsley.

LOW CALORIE CLAM CHOWDER

Steps:

• Pour chicken stock into crock pot.
• Add potatoes, onion and seasonings.
• Cover and cook on high for 1 hour.
• Add celery, carrots, garlic, turkey bacon and clams with juice and cook for 1 hour more.
• Remove bay leaf.
• Add milk, half and half and flour and cook for half an hour more.

LOW-FAT CLAM CHOWDER

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.

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.

LOW CALORIE BOSTON CLAM CHOWDER

Steps:

• Set out a 3 quart saucepan.
• Add 1/2 cup clam liquid, onions, carrots, water, salt, pepper& thyme.
• Meanwhile cut the clams in half.
• When the veggies are tender put in the clams and gradually add milk.
• stirring all the while.
• Simmer 5 minutes.
• Garnish with chopped parsley.

CAULIFLOWER CLAM CHOWDER

Steps:

• Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
• Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
• Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
• Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
• Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
• Sprinkle servings with pepper, bacon, and celery leaves.

CAULIFLOWER CLAM CHOWDER (LOW CALORIE)

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.