LOW-FAT CLAM & VEGETABLE CHOWDER
Make and share this Low-Fat Clam & Vegetable Chowder recipe from Food.com.
Provided by Dancer
Categories Chowders
Yield 3 serving(s)
Number Of Ingredients 8
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
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
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 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.
FAT FREE CREAMY CLAM CHOWDER
Craving a hot, steamy bowl of creamy clam chowder, but not willing to sacrifice for the high fat? Try this recipe. It's everything you love about traditional chowder- minus the guilt!
Provided by littlethibault
Categories Chowders
Time 45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the can of chicken broth, the diced potatoes, onion, celery, cayanne powder, garlic powder, the chicken boullion powder and the water. Bring to a boil, reduce heat and simmer until the veggies are tender. Combine 1/4 cup of the evaporated skim milk with the 3 tablespoons cornstarch and set aside. Add the remainder of the evaporated milk, the clams with their liquid, and the cornstarch mixture to the pan with the veggies. Cook and stir until thickened. Season to taste with salt and pepper.
Nutrition Facts : Calories 148.7, Fat 0.8, SaturatedFat 0.1, Cholesterol 17.3, Sodium 397.6, Carbohydrate 24.1, Fiber 2, Sugar 6.2, Protein 11.2
LOWER-FAT NEW ENGLAND-STYLE CLAM CHOWDER
A lighter version of a traditional New England dish. I came up with this recipe through trial and error. It is relatively inexpensive and easy to make! This recipe can easily be doubled for more servings.
Provided by Anniebanannie
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions, and mushrooms, if desired, in butter on medium heat in a medium stockpot.
- Add half and half, evaporated milk and cornstarch and reduce heat to med-low.
- Stir until slightly thickened, adding more cornstarch as needed.
- Separate clams from clam broth. Stir in clam broth, potato, corn, and stir. Reduce heat to low. Cover and allow to simmer for 30 minutes or more, stirring occasionally. Add clams and simmer for 10 minutes. Top with parsley and Old Bay. Makes a hearty meal if served with biscuits.
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.
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