CLAM CHOWDER WITHOUT CREAM RECIPES

NO-CREAM CLAM CHOWDER RECIPE | MYRECIPES

No-Cream Clam Chowder Recipe | MyRecipes image

We used just two slices of smoked bacon, which adds rich flavor without a lot of extra fat; corn and carrots provide fiber and nutrients. We substituted 2% milk for heavy cream--the starch from the potatoes makes the soup extra creamy.

Provided by Jackie Mills, R.D.

Total Time 37 minutes

Prep Time 12 minutes

Cook Time 25 minutes

Yield Makes 4 servings (serving size: 2 cups)

Number Of Ingredients 14

Ingredients

4 dozen clams in shells, scrubbed
2 slices smoked bacon, chopped
2 carrots, chopped
1 medium-size onion, chopped
1 celery rib, with leaves, chopped
1 (8-ounce) bottle clam juice
1 large ear fresh corn, kernels removed, or 1 cup frozen whole kernel corn
¾ pound red potatoes, chopped
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon dried thyme
3 cups 2% reduced-fat milk
3 tablespoons all-purpose flour
2 tablespoons chopped fresh Italian parsley

Steps:

Bring 1 cup water to a boil in a large skillet. Add clams, cover, and steam 5 to 7 minutes or until shells open; discard any that do not. Drain clams, reserving cooking liquid. Pour cooking liquid through a fine wire-mesh sieve into a bowl, and set aside.
Cook bacon in a large saucepan over medium-high heat until crisp; drain on paper towels, reserving 2 teaspoons drippings in saucepan.
Sauté carrots, onion, and celery in hot drippings over medium-high heat 5 minutes or until tender. Add reserved clam cooking liquid, clam juice, and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, over medium heat 8 minutes or until potatoes are tender.
Meanwhile, shuck clams and coarsely chop the meat. Whisk together milk and flour in a small bowl; add to saucepan, and bring to a simmer, stirring occasionally. (Do not boil.) Add bacon and clams, and cook 1 to 2 minutes or just until heated through. Stir in parsley.

Nutrition Facts : Calories 339 calories, CarbohydrateContent 41 g, CholesterolContent 58 mg, FatContent 9 g, FiberContent 4 g, ProteinContent 25 g, SaturatedFatContent 4 g, SodiumContent 503 mg

NEW ENGLAND CLAM CHOWDER (DAIRY-FREE AND LOW-FAT) RECIPE ...

New England Clam Chowder (Dairy-Free and Low-Fat) Recipe ... image

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!

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 large onion, diced
2 large carrots, scraped and diced
1/2 cup flour
2 cups clam broth
3 cups plain soymilk or 3 cups rice milk
2 (6 1/2 ounce) cans chopped clams or 2 (6 1/2 ounce) cans minced clams
1/2 teaspoon white pepper
1 tablespoon dried parsley
3/4 teaspoon salt
1/2 teaspoon crushed thyme
1 bay leaf
1/4 teaspoon ground black pepper
4 cups baking potatoes, peeled and diced into 1 inch cubes
salt and pepper, for serving
fat-free saltine crackers, for serving

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.

Nutrition Facts : Calories 289.3, FatContent 5.3, SaturatedFatContent 0.7, CholesterolContent 20.6, SodiumContent 913.1, CarbohydrateContent 43.8, FiberContent 4.1, SugarContent 8, ProteinContent 16.8

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