New England Clam Chowder
Chopped clams, spices and low-fat milk with a touch of half and half make a tasty classic soup without all the fat!
Ingredients
- 1 Tbsp. canola oil
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 tsp. dried thyme
- 3 cans (6 ounces each) chopped baby clams, drained and clam juice reserved
- 1 medium red potato, diced
- 1 bay leaf
- 3 cups low-fat milk
- 1/2 cup half and half
- 1/4 cup flour
- 1/4 tsp. black or white pepper
- 3/4 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 cup crumbled bacon pieces
Instructions
- Heat oil in large saucepan over medium heat. Add onion, celery and thyme; cook stirring until onions begin to soften, about 2 minutes. Add reserved clam juice, potato and bay leaf. Bring to a simmer, cover and cook until vegetables are tender, about 10 minutes.
- Whisk milk, half and half, flour, pepper, salt and garlic powder in a medium bowl. Add to the pan and simmer over medium-high heat; stirring often and cooking until thickened, about 2 minutes. Add clams and bacon pieces and cook an additional 2 minutes until clams are heated.
- Discard bay leave and serve.
Notes
12 ounces fresh clam strips, chopped can be used in place of the canned clams. 1-1/2 cups of cooking liquid can be used to add in the first step of the recipe for the clam juice.
Serve with oyster crackers.
Nutrition
Serving: 1.25cupsCalories: 170kcalCarbohydrates: 19gProtein: 9gFat: 7gSaturated Fat: 7.5gCholesterol: 20mgSodium: 780mgPotassium: 489mgFiber: 1gSugar: 8gVitamin A: 32IUVitamin C: 8mgCalcium: 196mgIron: 1mg
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