Lowfat Clam Chowder Food

LOW-FAT CLAM & VEGETABLE CHOWDER

Steps:

• Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.
• Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
• Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
• Stir cornstarch into soup and return to simmer.
• Add clams and simmer for 3 minutes.
• Season with salt and cracked black pepper.

LOW-FAT CLAM CHOWDER

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.

CLAM CHOWDER

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.

LOW-FAT CLAM CHOWDER

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.

SEAFOOD CHOWDER

Steps:

• Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
• Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

LEGAL SEAFOOD STYLE LOW FAT CLAM CHOWDER

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.