Low-Fat Clam Chowder

Name: Low-Fat Clam Chowder
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: American
Ingredients: 2 bay leaves; 1 stalk celery, thinly sliced; 2 kgs cherrystone clams, scrubbed; 237 milliliters fat-free half-and-half; 2 Tbsps chopped fresh chives; 2 Tbsps chopped fresh parsley; 1 teaspoon fresh thyme; 2 cloves garlic, minced; 4 servings Kosher salt and freshly ground pepper; 1 medium onion, diced; 1 teaspoons paprika; 2 larges red-skinned potatoes, peeled and cut into 1/2-inch cubes; 1 slice lean center-cut bacon, chopped; 4 teaspoons unsalted butter, sliced

If you want to add more American recipes to your recipe box, Low-Fat Clam Chowder might be a recipe you should try. This main course has 313 calories, 17g of protein, and 9g of fat per serving. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up thyme, celery, half-and-half, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

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.

Ingredients you will need

Clams

Water

Equipment you will use

Bowl

Pot

Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot.

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Water

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Measuring Cup

Pot

Pour the liquid back into the pot through a paper towel-lined sieve.

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Paper Towels

Sieve

Pot

Add the potatoes, cover and simmer until tender, about 15 minutes.

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Potato

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.

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Potato

Soup

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Blender

Pot

Cook the bacon in a skillet over medium heat until crisp, about 5 minutes.

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Bacon

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Frying Pan

Add the onion and celery and cook until soft, about 5 minutes.

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Celery

Onion

Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes.

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Bay Leaves

Garlic

Thyme

Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.

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Potato

Bacon

Soup

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.

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Pasta Shells

Clams

Meat

Soup

Discard the bay leaves. Season the soup with salt and pepper and reheat.

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Salt And Pepper

Bay Leaves

Soup

Serve topped with a slice of butter, parsley, chives and paprika.

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Paprika

Parsley

Butter

Chives

Photograph by Andrew Mccaul

Equipment

Ingredients

Servings:

bay leaves 1stalk

celery, thinly sliced 2kgs

cherrystone clams, scrubbed 237milliliters

fat-free half-and-half 2Tbsps

chopped fresh chives 2Tbsps

chopped fresh parsley 1teaspoon

fresh thyme 2cloves

garlic, minced 4servings

Kosher salt and freshly ground pepper 1medium

onion, diced 1teaspoons

paprika 2larges

red-skinned potatoes, peeled and cut into 1/2-inch cubes 1slice

lean center-cut bacon, chopped 4teaspoons

unsalted butter, sliced

Recommended wine: Chardonnay, Alcoholic Drink, White Wine, Ingredient, Food Product Category, Sauvignon Blanc, Wine, Dry White Wine, Riesling, Drink, Menu Item Type

Clam Chowder can be paired with Chardonnay, Alcoholic Drink, and White Wine. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. One wine you could try is Sterling Heritage Collection Napa Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.

Sterling Heritage Collection Napa Chardonnay

Balanced and complex, the Napa Valley Chardonnay layers fruit from several vineyards in the AVA, marrying the lush, bold ripeness of mid-valley with the richness and depth of Carneros. Bright, golden fruit opens the nose, rounded with notes of honey, caramel, baking spice and toast. A bold entry of lemons and ripe apple develops weight and viscosity as it evolves through the mouth. The barrel contribution leaves an almost-sweet almond impression across the finish.