HEALTHY CLAM CHOWDER RECIPES

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HEALTHY CLAM CHOWDER RECIPE: HOW TO MAKE IT



Healthy Clam Chowder Recipe: How to Make It image

"I make this chowder for our annual Souper Bowl luncheon at work, and everybody loves it!" comments Chris Sheetz of Olmsted Falls, Ohio. "I've slimmed it down by using both reduced-fat margarine and mushroom soup." Tender chunks of red potatoes add color and texture to her thick chowder.

Provided by Taste of Home

Categories     Lunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 10 servings.

Number Of Ingredients 11

2 cups sliced fresh mushrooms
4 celery ribs with leaves, chopped
1 medium onion, chopped
2 tablespoons reduced-fat margarine
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 bottle (8 ounces) clam juice
1/2 cup white wine or chicken broth
6 medium unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon white pepper
3 cans (6-1/2 ounces each) minced clams, undrained

Steps:

  • In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.

Nutrition Facts : Calories 202 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 497mg sodium, CarbohydrateContent 24g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 lean meat

NEW ENGLAND CLAM CHOWDER RECIPE | EATINGWELL



New England Clam Chowder Recipe | EatingWell image

Chopped clams, aromatic vegetables and creamy potatoes blended with low-fat milk and just a half cup of cream gives this chunky New England-style clam chowder plenty of rich body. Serve with oyster crackers and a tossed salad to make it a meal.

Provided by EatingWell Test Kitchen

Categories     Healthy Clam Recipes

Total Time 45 minutes

Number Of Ingredients 14

2 teaspoons canola oil
4 slices bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1 medium red potato, diced
1 8-ounce bottle clam juice, (see Makeover Tip)
1 bay leaf
3 cups low-fat milk
½ cup heavy cream
? cup all-purpose flour
¾ teaspoon salt
12 ounces fresh clam strips, (see Shopping Tip), chopped, or 3 6-ounce cans chopped baby clams, rinsed
2 scallions, thinly sliced

Steps:

  • Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.
  • Whisk milk, cream, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
  • To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.

Nutrition Facts : Calories 255.4 calories, CarbohydrateContent 19.6 g, CholesterolContent 56.3 mg, FatContent 12.6 g, FiberContent 1.2 g, ProteinContent 16 g, SaturatedFatContent 6.2 g, SodiumContent 829 mg, SugarContent 8 g

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