Lower Fat New England Style Clam Chowder Recipes

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LOW-FAT CLAM CHOWDER



Low-Fat Clam Chowder image

Provided by Food Network Kitchen

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

4 pounds cherrystone clams, scrubbed
2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes
1 slice lean center-cut bacon, chopped
1 medium onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh thyme
2 bay leaves
1 cup fat-free half-and-half
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter, sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1/2 teaspoon paprika

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.

Nutrition Facts : Calories 353, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 76 milligrams, Sodium 251 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 29 grams

LOWER-FAT NEW ENGLAND-STYLE CLAM CHOWDER



Lower-Fat New England-Style Clam Chowder image

A lighter version of a traditional New England dish. I came up with this recipe through trial and error. It is relatively inexpensive and easy to make! This recipe can easily be doubled for more servings.

Provided by Anniebanannie

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 cup fat-free half-and-half
1 (12 ounce) can low-fat evaporated milk
2 (12 ounce) cans canned clams, with clam broth
1 (8 3/4 ounce) can corn
1 potato, cubed
1 small onion, sliced
2 tablespoons cornstarch
1 teaspoon parsley
1 cup mushroom (optional)
1 dash Old Bay Seasoning (optional-I'm from Maryland, so I love Old Bay!)

Steps:

  • Saute onions, and mushrooms, if desired, in butter on medium heat in a medium stockpot.
  • Add half and half, evaporated milk and cornstarch and reduce heat to med-low.
  • Stir until slightly thickened, adding more cornstarch as needed.
  • Separate clams from clam broth. Stir in clam broth, potato, corn, and stir. Reduce heat to low. Cover and allow to simmer for 30 minutes or more, stirring occasionally. Add clams and simmer for 10 minutes. Top with parsley and Old Bay. Makes a hearty meal if served with biscuits.

NEW ENGLAND CLAM CHOWDER LOWER FAT



New England Clam Chowder Lower Fat image

While looking for a low-fat chowder recipe, I came across one and made some modifications to it. This is a wonderful chowder for those looking for flavor without the guilt.

Provided by TeleComCal

Categories     Chowders

Time 45m

Yield 4-6 12ounce servings, 4-6 serving(s)

Number Of Ingredients 11

2 (6 1/2 ounce) cans minced clams (with juices)
2 cups finely chopped red potatoes
1/2 cup finely chopped white onion
1 1/2 teaspoons instant chicken bouillon granules
1 teaspoon Worcestershire sauce
2 teaspoons dried parsley
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 cups reduced-fat milk
3 tablespoons cornstarch
1 1/2 cups evaporated 2% milk

Steps:

  • Drain the clams reserving juices.
  • Add enough water to juice to make 1 cup liquid.
  • In a medium saucepan, combine clam juice, potatoes, onions, bouillon granuales,Worcestershire sauce,, parsley, pepper and garlic powder.
  • Bring to a boil, reduce heat.
  • Cover and let simmer 5-10 minutes or until potatoes are tender.
  • Using the back of a fork, or a hand masher, mash potatoes.
  • In a small bowl combine the milk and cornstarch.
  • Add cornstarch and milk mix and evaporated milk to the sauce pan.
  • Cook on medium high heat until mixture starts to thicken, 5-10 minutes.
  • Stir in clams, bring to a boil, reduce heat to low and simmer 2 minutes, stirring frequently.
  • Serve.

Nutrition Facts : Calories 266.7, Fat 3.5, SaturatedFat 1.5, Cholesterol 53.6, Sodium 608.2, Carbohydrate 30.2, Fiber 1.8, Sugar 6.6, Protein 27.4

LOW-FAT CLAM CHOWDER



Low-Fat Clam Chowder image

You'd never guess that a rich and creamy clam chowder could be low-fat, but this one is! With lots of potatoes, turkey bacon and seasonings, this slimmed-down version, shared by Linda Tindel of Avondale, Arizona, is loaded with flavor.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 turkey bacon strips, diced
1 cup chopped onion
2 cups cubed red potatoes
2 cans (6-1/2 ounces each) minced clams, undrained
1 cup reduced-sodium chicken broth
1 cup chopped celery
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon reduced-sodium seafood seasoning
1/2 teaspoon salt-free lemon-pepper seasoning
1/8 teaspoon white pepper
1 tablespoon all-purpose flour
1-1/2 cups fat-free half-and-half

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.

Nutrition Facts : Calories 202 calories, Fat 2g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 778mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY



New England Clam Chowder Recipe by Tasty image

Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker

Provided by Jordan Kenna

Categories     Lunch

Yield 6 servings

Number Of Ingredients 13

4 oz bacon, 4 slices, chopped
2 cups onion, diced
1 cup celery, diced
1 cup carrot, diced
⅓ cup all-purpose flour
1 teaspoon black pepper
1 teaspoon dried thyme
4 cans minced clam, with juice
1 ½ cups chicken stock
2 potatoes, peeled and cubed
2 cups heavy cream
1 bay leaf
oyster cracker, for garnish

Steps:

  • Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
  • Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
  • Add onion and sauté until softened and translucent, about 3 to 5 minutes.
  • Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
  • Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
  • Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
  • Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
  • Add in reserved clam meat and cook for an additional 2-4 minutes.
  • Remove from heat and serve with oyster crackers
  • Enjoy!

Nutrition Facts : Calories 720 calories, Carbohydrate 37 grams, Fat 53 grams, Fiber 3 grams, Protein 32 grams, Sugar 9 grams

NEW ENGLAND-STYLE CLAM CHOWDER



New England-Style Clam Chowder image

New England Soul Food. Serve with oyster crackers.

Provided by TerryWilson

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 1h30m

Yield 10

Number Of Ingredients 16

3 tablespoons butter
4 (1 inch) cubes salt pork
3 ribs celery, diced
1 Spanish onion, diced
1 clove garlic, minced
5 potatoes, peeled and cut into 3/4 inch cubes
5 cups clam juice
1 teaspoon dried tarragon
1 teaspoon celery salt
2 bay leaves
1 ½ pounds fresh clams, shelled and chopped
5 dashes Worcestershire sauce
2 cups heavy cream
¼ teaspoon chopped fresh dill
salt and ground black pepper to taste
10 sprigs fresh parsley, for garnish

Steps:

  • Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
  • Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 25.9 g, Cholesterol 86 mg, Fat 24.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 14.2 g, Sodium 541.1 mg, Sugar 2.6 g

SLOW COOKER NEW ENGLAND CLAM CHOWDER RECIPE



Slow Cooker New England Clam Chowder Recipe image

Provided by Elyse

Number Of Ingredients 12

4 (6 1/2 ounce) cans chopped clams (including juice)
1 can cream of mushroom soup
3 medium potatoes, peeled and diced
2 stalks of celery, diced
2 teaspoons minced garlic
1 medium onion, diced
6 strips of bacon, cooked and diced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 bay leaf
Salt and pepper, to taste
3 cups half and half

Steps:

  • Add clams and juice to slow cooker.
  • Add cream of mushroom soup, potatoes, celery, garlic, onion, bacon, basil, thyme, bay leaf, salt and pepper to slow cooker.
  • Mix thoroughly until combined.
  • Cover and cook on high for 4 hours.
  • Add half and half and cook on high for one additional hour.
  • Remove bay leaf before serving.

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