New England Clam Chowder Lower Fat Best Recipes

NEW ENGLAND CLAM CHOWDER

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
• 3 tablespoons all-purpose flour
• 2 cups chicken or vegetable stock
• 2 (10-ounce) cans chopped clams in juice
• 1 cup heavy cream
• 2 bay leaves
• 1 pound Idaho potatoes, cut into 1/2- inch cubes
• Salt and freshly ground black pepper
• 2 to 3 tablespoons unsalted butter
• 1/2 baguette, cut into 1-inch cubes
• 3 tablespoons freshly chopped flat-leaf parsley
• Salt and freshly ground black pepper

Steps:

• Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
• Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

NEW ENGLAND CLAM CHOWDER

Ingredients:

• 30 littleneck clams (about 3 pounds), scrubbed
• 4 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 3 stalks celery, finely chopped
• 1 medium onion, finely chopped
• 2 teaspoons chopped fresh thyme
• 1/3 cup all-purpose flour
• 1 large russet potato, peeled and cut into 1/2-inch cubes
• 2 cups half-and-half
• Kosher salt and freshly ground pepper
• Chopped fresh chives, for topping (optional)

Steps:

• Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
• Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
• Meanwhile, remove the clams from their shells and roughly chop.
• Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.

LOWER-FAT NEW ENGLAND-STYLE CLAM CHOWDER

Ingredients:

• 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.