Low-Fat Clam Chowder (Food Network Kitchens) |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
4 pounds cherrystone clams, scrubbed |
2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes |
1 slice lean center-cut bacon, chopped |
1 medium onion, diced |
1 stalk celery, thinly sliced |
2 cloves garlic, minced |
1 teaspoon fresh thyme |
2 bay leaves |
1 cup fat-free half-and-half |
kosher salt and freshly ground pepper |
4 teaspoons unsalted butter, sliced |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh chives |
1/2 teaspoon paprika |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika.
6. Per serving: Calories 353; Fat 9 g (Saturated 4 g); Cholesterol 76 mg; Sodium 251 mg; Carbohydrate 36 g; Fiber 4 g; Protein 29 g
7. Photograph by Andrew Mccaul
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