CLAM CHOWDER, LIGHTENED UP
Steps:
- In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
- Add flour and stir 1 to 2 minutes.
- Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
- Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
- Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
- Add clams, corn and adjust salt if needed and cook another 5 minutes.
- Serve and garnish with fresh parsley.
Nutrition Facts : ServingSize 1 1/4 cups, Calories 209 kcal, Carbohydrate 23.5 g, Protein 16 g, Fat 6 g, Sodium 209.5 mg, Fiber 2 g, Sugar 6 g
5-INGREDIENT LOW CARB CLAM CHOWDER (GLUTEN-FREE)
This easy, gluten-free, low carb clam chowder recipe is creamy and healthy at the same time. Ready in just 15 minutes, with only 5 ingredients.
Provided by Maya | Wholesome Yum
Categories Main Course Soup
Time 20m
Number Of Ingredients 7
Steps:
- Combine all ingredients, except heavy cream, in a large pot. (Make sure you pour the retained liquid from the clams in there, too.) Bring to a boil.
- Reduce heat and simmer for 10-15 minutes, until cauliflower is tender.
- Stir in the heavy cream. Heat just enough for the soup to be hot again.
Nutrition Facts : Calories 228 kcal, Carbohydrate 11 g, Protein 12 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 75 mg, Sodium 333 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
NEW ENGLAND CLAM CHOWDER
Provided by Emeril Lagasse
Categories main-dish
Time 2h30m
Yield 4 quarts, 12 servings
Number Of Ingredients 16
Steps:
- In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
- Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
- Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tablespoons. Add the 4 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.
- Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.
BOSTON CLAM CHOWDER
Layers of flavors and textures create a bowl of creamy comfort food! This clam chowder is easy to make, and so good to eat.
Provided by Erin
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- Dice bacon and cook in a Dutch oven or large stockpot over medium heat. Stir occasionally and cook until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate. Add butter to the bacon drippings.
- Chop celery ribs, onion, and potatoes. Set the potatoes aside. Mince garlic.Add the chopped celery and onion to the butter and bacon drippings. Saute over medium heat until the onions are soft, 5-7 minutes. Add garlic and cook an additional minute.
- Add the potatoes, clam juice, chicken broth, bay leaf, thyme, and black pepper to the stockpot. Turn heat to medium-high and bring to a boil. Once boiling, turn heat to low and simmer uncovered for 15-20 minutes, or until potatoes are soft.
- In a small bowl, combine flour and 1 cup of half and half and mix until smooth. Gradually pour the flour mixture into the soup. Turn heat up to medium and bring to a boil. Once boiling, stir for 1-2 minutes, until the soup has thickened. Discard bay leaf.
- Add the remaining half and half and the clams. Cook until heated through. Do not boil.
- Taste and add additional salt and pepper, if desired. If you want a thinner soup, add additional chicken broth or cream.
- Serve into individual bowls, top with bacon crumbles and chives, and serve with oyster crackers.
Nutrition Facts : Calories 294 kcal, Carbohydrate 21 g, Protein 8 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 347 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
NEW ENGLAND CLAM CHOWDER (DAIRY-FREE AND LOW-FAT)
I'm posting this for my mother. We recently returned from a trip to Cape Cod, where we were both very disappointed about not being able to eat the cream-filled clam chowder as a result of our IBS. This recipe is from my favorite cookbook, Eating for IBS by Heather van Vorous, and is completely dairy-free and delicious!
Provided by Kree6528
Categories Chowders
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large stockpot, heat the oil over medium heat. Add the onions and carrots and saute until softened.
- Gradually sift in the flour, stirring thoroughly and scraping bottom of pan.
- Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping.
- Stir in rice milk until mixture is smooth.
- Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes.
- Add diced potatoes, cover and simmer for an additional 30 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve with crushed Saltines.
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
CLAM CHOWDER
Provided by Food Network
Categories main-dish
Time 50m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside.
- Add the pork to a saute pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half and half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving.
NEW ENGLAND CLAM CHOWDER
Greetings from Boston, home of New England clam chowder. Clam chowder is a year-round comfort food. But knowing that just one bowl of the creamy kind can pack 41 grams of fat isn't so comforting. We lightened the soup considerably - without sacrificing its velvety texture and rich flavor - by cutting back on butter and using lower-fat Canadian bacon and fat-free half-and-half (we used Land O'Lakes). Now you can feel good about spooning up this soup, which is high in iron (the clams) and calcium (the "cream").
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Drain clams and reserve juice. In a medium-sized skillet, cook bacon, stirring until hot, 1 to 2 minutes. Add butter and onion; cook until onion is softened. Pour in clam juice, add potatoes and cook until tender, 10 to 12 minutes. Stir in clams, half-and-half, thyme, cayenne pepper to taste, and parsley. Season with salt and pepper. Heat through. Do not boil. Serve with oyster crackers.
LOW CALORIE CLAM CHOWDER
Make and share this Low Calorie Clam Chowder recipe from Food.com.
Provided by Happy Happy Joy Joy
Categories Chowders
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pour chicken stock into crock pot.
- Add potatoes, onion and seasonings.
- Cover and cook on high for 1 hour.
- Add celery, carrots, garlic, turkey bacon and clams with juice and cook for 1 hour more.
- Remove bay leaf.
- Add milk, half and half and flour and cook for half an hour more.
HOBEE RESTAURANT BOSTON CLAM CHOWDER
This recipe is from another site that states it is originally from the book, "Food Festivals Of Southern California--Travelers Guide and Cookbook", by Bob Carter
Provided by Bens Mom
Categories Chowders
Time 1h45m
Yield 4 1/2 gallons, 64 serving(s)
Number Of Ingredients 13
Steps:
- Combine celery, onions, potatoes, clams, thyme, oregano, basil, bouillon, and pepper. Cook 30-45 minutes until vegetables are tender.
- Melt butter and add flour and garlic. Stir constantly until slightly brown.
- Combine with vegetable mixture and add milk. Stir well and simmer until desired thickness.
- Note: You may use half and half for a richer chowder in place of the milk. Or use a combination of both.
Nutrition Facts : Calories 389.5, Fat 20.3, SaturatedFat 11.9, Cholesterol 107.5, Sodium 257.6, Carbohydrate 24.7, Fiber 1.5, Sugar 4.2, Protein 26.1
LOW-FAT CLAM CHOWDER
Provided by Food Network Kitchen
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
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
LEGAL SEAFOOD STYLE LOW FAT CLAM CHOWDER
No butter, milk or cream! The long simmering time gives this version it's intense flavor. I cut this recipe out of the Boston Globe in April 1989, about a year and a half after it was first added to the menu.
Provided by Lorac
Categories Chowders
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add onion, clams, clam juice, water, bay leaf and thyme to a large sauce pan.
- Bring to a boil over medium high heat, cover, reduce heat to low and simmer for 45 minutes.
- Add celery and carrot, simmer covered 25 minutes.
- Add potato and garlic, simmer covered 20 minutes.
- Remove bay leaf, add salt if needed and a generous amount of black pepper.
- Top with parsley and serve.
CLAM CHOWDER
Steps:
- First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
- Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
- Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.
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NEW ENGLAND SEAFOOD CHOWDER - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Reviews 7Calories 349 per servingCategory Soup
- Heat oil in a large heavy-bottom Dutch oven or soup pot over medium-high heat. Add onion, celery, garlic, thyme, fennel, salt, pepper, nutmeg and cook, stirring often until the onion is translucent and starting to brown, 6 to 8 minutes.
- Add wine, and increase heat to high. Cook, stirring often until the liquid has almost completely evaporated, 3 to 4 minutes. Add clam juice, 2 cups chicken broth and potatoes, cover and bring to a simmer, stirring occasionally. Remove lid. Reduce heat to medium-low to maintain simmer, and cook, stirring occasionally until the potatoes are tender, 8 to 10 minutes.
- Whisk the remaining ½ cup broth with flour (or cornstarch) until smooth. Stir into the simmering soup, and continue stirring until the soup is thickened. Stir in clams and any juice from their container and cod or halibut. Let the mixture slowly come to a simmer, gently stirring occasionally and let cook until the cod is opaque all the way through, 4 to 5 minutes total. Stir in half and half and remove from the heat. Serve garnished with parsley or chives.
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THE 15 BEST PLACES FOR CLAM CHOWDER IN BACK BAY, BOSTON
From foursquare.com
- Atlantic Fish Company. 8.8. 761 Boylston St, Boston, MA. Seafood Restaurant · Prudential - St. Botolph · 187 tips and reviews. Subhro M: Love the clam chowder, fish is excellent, crab cakes are amazing and so is the lobster roll.
- Legal Sea Foods. 8.0. 100 Huntington Ave (at Copley Mall), Boston, MA. Seafood Restaurant · Prudential - St. Botolph · 61 tips and reviews. Brenda Thomas: The food is superb especially the lobster which I love and my hubby loves their clam chowder!!!
- Legal Sea Foods. 7.6. 26 Park Plz (btwn Stuart & Columbus), Boston, MA. Seafood Restaurant · Back Bay · 69 tips and reviews. Examiner.com: They've got creamy and cream free low calorie clam chowders covered, both seasoned to yummy perfection!
- Luke's Lobster. 8.5. 75 Exeter St. (Boylston), Boston, MA. Seafood Restaurant · Prudential - St. Botolph · 57 tips and reviews. Anna Regoutz: Delicious lobster rolls and I also quite liked the clam chowder.
- Saltie Girl Seafood Bar. 9.0. 281 Dartmouth St., Boston, MA. Seafood Restaurant · Back Bay East · 43 tips and reviews. Moushumi Chaudhury: Really cute seafood place.
- Joe's American Bar & Grill. 7.9. 181 Newbury St (btwn Dartmouth & Exeter), Boston, MA. American Restaurant · Back Bay East · 144 tips and reviews. Renato Valdes Olmos: Start with clam chowder.
- Abe & Louie's. 8.9. 793 Boylston St (at Fairfield St), Boston, MA. Steakhouse · Prudential - St. Botolph · 135 tips and reviews. Fred Yates: Best clam chowder in the city, probably best in the world.
- The Friendly Toast. 8.9. 35 Stanhope St, Boston, MA. Breakfast Spot · Prudential - St. Botolph · 43 tips and reviews. Sandra Brown: We had breakfast yesterday which was delightful.
- Sonsie. 7.7. 327 Newbury St (btwn Hereford & Massachusetts Ave.) , Boston, MA. Wine Bar · Back Bay West · 121 tips and reviews. Rachel Nolan: I ordered based off the reviews...
- Sólás. 7.0. 710 Boylston Street (at Exeter St.) , Boston, MA. Irish Pub · Prudential - St. Botolph · 63 tips and reviews. Sean Martillo: Get the Clam Chowder if you can!
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