LONG SKINNY CLAM RECIPES

Name: Clam Chowder, Lightened Up
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 2 tbsp flour; 1 large white onion (chopped fine); 2 medium russet potatoes (peeled and cubed small); 3 cups 2% milk; 1 cup vegetable broth; 2 10 oz cans clams (drained, juice reserved); 2 bay leaves; 1 tsp thyme; 2 tbsp fresh chopped parsley; kosher salt and fresh pepper; 1 cup fresh corn; oyster crackers (optional for serving)

EASY CLAM CHOWDER RECIPE, LIGHTENED UP - SKINNYTASTE

Easy Clam Chowder Recipe, Lightened Up - Skinnytaste image

This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.

Provided by Gina

Categories Dinner Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 13

Ingredients

2 tbsp unsalted butter
2 tbsp flour
1 large white onion (chopped fine)
2 medium russet potatoes (peeled and cubed small)
3 cups 2% milk
1 cup vegetable broth
2 10 oz cans clams (drained, juice reserved)
2 bay leaves
1 tsp thyme
2 tbsp fresh chopped parsley
kosher salt and fresh pepper
1 cup fresh corn
oyster crackers (optional for serving)

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, CarbohydrateContent 23.5 g, ProteinContent 16 g, FatContent 6 g, SodiumContent 209.5 mg, FiberContent 2 g, SugarContent 6 g

DRUNKEN SHRIMP RECIPE - SKINNYTASTE

Drunken Shrimp Recipe - Skinnytaste image

Drunken shrimp just got a makeover. Not sure if you can call this drunken since I significantly cut down the wine, but the shrimp aren’t 100% sober either.

Provided by Gina

Categories Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 12

Ingredients

2 tsp extra virgin olive oil
2 tsp unsalted butter
1 tsp anchovy paste
1 lb peeled and deveined large or jumbo shrimp
6 garlic cloves (chopped)
1 tsp crushed red pepper flakes
fresh pepper to taste
1/4 cup of white wine
1 cup clam juice
2 tablespoons of capers (rinsed)
juice from one lemon
generous handful of chopped parsley

Steps:

Heat olive oil and butter in a skillet over medium heat. Add garlic, pepper flakes, and sauté 1 to 2 minutes, until golden.
Add wine, clam juice, lemon juice, capers, anchovy paste, parsley, salt and pepper, and stir. Bring to a boil and cook for another 2-3 minutes.
Add the shrimp and cook, stirring for 2-3 minutes, until opaque. Do not overcook the shrimp or it will become tough and chewy.
Serve shrimp with liquid in a bowl and some crusty bread on the side to soak up the juice.

Nutrition Facts : ServingSize 1 /4 lb shrimp with juice, Calories 175 kcal, CarbohydrateContent 2 g, ProteinContent 22.5 g, FatContent 10 g, SodiumContent 861 mg, FiberContent 0.3 g, SugarContent 0.1 g, SaturatedFatContent 2 g, CholesterolContent 185 mg

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