LOWER-FAT NEW ENGLAND-STYLE CLAM CHOWDER
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
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.
LOW-FAT CLAM CHOWDER
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
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
SUPPER CLAM CHOWDER
Steps:
- Cook chopped bacon in heavy large saucepan over medium heat until fat is rendered and bacon begins to brown. Add onions and sauté until tender, about 10 minutes. Add potatoes and red bell pepper and sauté 1 minute. Add reserved liquid from canned clams, milk and bottled clam juice. Simmer chowder uncovered until vegetables are tender, about 15 minutes.
- Add corn and clams to chowder; simmer until slightly thickened, about 5 minutes. Mix in 3 tablespoons chopped thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle chowder into bowls. Garnish with additional thyme and serve.
SPICY CLAM AND CORN CHOWDER
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
- For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
- To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
- Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.
- Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
- You can store the croutons in an airtight container or in a foil pouch until ready to use.
CORN AND CLAM CHOWDER
Provided by Craig Claiborne And Pierre Franey
Categories soups and stews, appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 16
Steps:
- If fresh corn on the cob is used, cut each ear crosswise into thirds. Set aside.
- Rinse the clams well and put them in a kettle.
- Cut the carrot lengthwise in half. Cut each half crosswise into thin slices. There should be about one cup. Add this to the clams.
- Coarsely chop the celery. There should be about one cup. Add this to the clams.
- Coarsely chop the onion. There should be about one and one-half cups. Add the onion, thyme and wine to the clams.
- Put the kettle over high heat and cover closely with a lid. Bring to the boil and cook until the clams open, about three minutes.
- Line another kettle with a sieve and line the sieve with cheesecloth. Or use a sieve of the sort known in French kitchens as a chinois.
- Pour the clams, vegetables and liquid into the sieve. There should be about two and one-half cups of liquid. Add the chicken broth to the clam liquid and bring to the boil.
- Meanwhile, remove the meat from the clams and set aside. Unless the meat pieces are small, cut the pieces in half. Discard the shells.
- Add the strained vegetables to the clam and chicken broth. If corn on the cob is used, add it to the kettle and cook about five minutes and add four cups of the cream. Bring to the boil. Add salt and pepper and let simmer about 20 minutes.
- If corn on the cob has been used, remove the pieces of corn from the kettle, using a pair of tongs. When the pieces of corn are cool enough to handle, cut the kernels from the cobs. There should be about five cups. Add this or the canned or frozen corn to the kettle. Pour the mixture, one portion at a time, into the container of a food processor or, preferably, an electric blender and blend. Combine the blended soup in a kettle and add one tablespoon of the lime juice, salt and pepper. There should be about 16 cups of soup. Add the meat from the clams.
- Bring the soup to the boil and swirl in the butter.
- Chop the peppers coarsely. There should be about three tablespoons. Put the peppers in the container of an electric blender. Add the remaining lime juice, olive oil, cilantro, salt and pepper. Blend as finely as possible. This is to be used as a garnish for the soup.
- Whip the remaining one cup of cream and add the blended pepper and lime juice mixture. Blend well.
- Serve the hot soup in 12 individual bowls and top each serving with an equal portion of the whipped cream mixture.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 16 grams, Carbohydrate 28 grams, Fat 44 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 26 grams, Sodium 1168 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY CLAM CORN CHOWDER
Hearty, warming, comfort food! I got the idea to make this soup from my DF Hope. It has clams, corn, potatoes, leeks, onions & red peppers. Very easy to make.
Provided by Rita1652
Categories Chowders
Time 40m
Yield 1 pot full
Number Of Ingredients 16
Steps:
- Heat oil and butter, sauté onion, leeks, garlic, celery, potato and peppers till translucent.
- Add canned corns juice from canned clams and jar clam juice.
- Simmer 15 minutes.
- Add milk, cream, and simmer 5 more minutes.
- Add clams season to your taste with salt, pepper, and Old Bay seasoning.
- Simmer till warmed.
- Serve with crusty French or rye bread!
Nutrition Facts : Calories 2773.2, Fat 103.2, SaturatedFat 51.1, Cholesterol 395.6, Sodium 3935.8, Carbohydrate 393.3, Fiber 37.4, Sugar 61.4, Protein 115
LOW-FAT VERSION OF INDIAN BUTTER CHICKEN
This dish is super tasty and reasonably simple to prepare. Because I cook for a multi-generational household (ages range from 3 y/o to 93 y/o) I have to make a number of tweaks to accommodate everyone's needs. As a result, recipes often end up lower salt, lower fat, higher fiber and some of the spicier spices get reduced. Chef 4TeenSon's Chicken Makhani (Indian Butter Chicken) was the inspiration for this dish, but I wanted to get the nutrition facts for my altered version, so that is why I'm posting it instead of just making notes. I actually grabbed the wrong spice bottle (cinnamon sugar) instead of the cinnamon bottle, but we decided we liked this dish even better with that bit of sweetness. I use Whole Foods frozen cooked brown rice as it cooks up in a matter of minutes in the microwave. Their frozen Jasmine rice is wonderful too. You can cook some veggies while the chicken is simmering. I usually steam some whole leaf spinach and zap some frozen peas & carrots for our sides. This dish smells glorious when cooking and tastes just as good!
Provided by Lowfat Linda
Categories Chicken
Time 34m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- If you're cooking the rice, make sure to start it first.
- Brush a large pan (skillet) with oil.
- Add chicken and cook until one side is browned.
- Turn the chicken and add onion. Cook until onion is clear.
- Add ginger and garlic; cook for 2 minutes.
- Sprinkle on the spices and stir, cook for 2 minutes.
- Add tomato sauce, evaporated milk and either butter spray or butter.
- Reduce heat and simmer uncovered for 20 minutes.
- Serve with rice and a vegetable or two.
Nutrition Facts : Calories 316.5, Fat 3.3, SaturatedFat 0.7, Cholesterol 68.1, Sodium 341.7, Carbohydrate 36.7, Fiber 2.8, Sugar 10.3, Protein 33.7
EASY CORN CLAM CHOWDER (LOWER FAT)
Got this recipe from a Jenny Craig Cookbook I bought a few years ago. Fast, easy and delicious! I did modify and add a couple things, but it did not change the low-cal, low-fat soup.
Provided by NCHippieGirl
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sauce pan coated with nonstick vegetable spray, saute green onions over medium heat until transparent. Add water if necessary to prevent sticking. Mix milk with flour and add to onions. Bring to a boil stirring constantly. Cook for 5 minutes or until mixture starts to thicken. Add reserved clam juice, potato, corn, thyme, bay leaf and cayenne pepper. Cover, reduce heat; simmer 15 minutes or until potatoes are tender. Remove bayleaf and discard. Stir in clams and heat through. Salt and pepper to taste.
- cal: 257.
- carb: 27g.
- fat: 2g.
Nutrition Facts : Calories 191.8, Fat 1.4, SaturatedFat 0.3, Cholesterol 31.1, Sodium 122.8, Carbohydrate 28, Fiber 2.3, Sugar 8.4, Protein 17.5
CLAM AND CORN CHOWDER
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large stockpot over moderate heat. Saute the onions for 10 minutes. Add the carrots, celery, corn and potatoes and saute 2 minutes longer. Pour in the clam juice. Bring to a boil, reduce to a simmer and cook 30 minutes.
- Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third. Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes. Remove and discard any that do not open. Remove the cover and let the clams cool in the pot. When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams. Set aside. Reserve the cooking liquid.
- Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes. Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup. Add the chopped clams and cook 10 more minutes. Stir in the cilantro, lime juice and pepper. Taste for salt, since the clams may be salty, and serve steaming hot.
FAT FREE CREAMY CLAM CHOWDER
Craving a hot, steamy bowl of creamy clam chowder, but not willing to sacrifice for the high fat? Try this recipe. It's everything you love about traditional chowder- minus the guilt!
Provided by littlethibault
Categories Chowders
Time 45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the can of chicken broth, the diced potatoes, onion, celery, cayanne powder, garlic powder, the chicken boullion powder and the water. Bring to a boil, reduce heat and simmer until the veggies are tender. Combine 1/4 cup of the evaporated skim milk with the 3 tablespoons cornstarch and set aside. Add the remainder of the evaporated milk, the clams with their liquid, and the cornstarch mixture to the pan with the veggies. Cook and stir until thickened. Season to taste with salt and pepper.
Nutrition Facts : Calories 148.7, Fat 0.8, SaturatedFat 0.1, Cholesterol 17.3, Sodium 397.6, Carbohydrate 24.1, Fiber 2, Sugar 6.2, Protein 11.2
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