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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Greetings from Boston, home of New England clam chowder. Clam chowder is a year-round comfort food. But knowing that just one bowl of the creamy kind can pack 41 grams of fat isn't so comforting. We lightened the soup considerably without sacrificing its velvety texture and rich flavor by cutting back on butter and using lower-fat Canadian bacon and fat-free half-and-half (we used Land O'Lakes). Now you can feel good about spooning up this soup, which is high in iron (the clams) and calcium (the cream ). Ingredients:
1 lb canned clams |
5 oz canadian bacon, diced |
2 tbsp butter |
1 medium onion, minced |
3 medium red potatoes, peeled and cubed |
1 qt fat-free half-and-half |
1 tbsp fresh thyme, minced |
1 tsp cayenne pepper |
1 tbsp fresh parsley, minced |
Directions:
1. Drain clams and reserve juice. In a medium-sized skillet, cook bacon, stirring until hot, 1 to 2 minutes. Add butter and onion; cook until onion is softened. Pour in clam juice, add potatoes and cook until tender, 10 to 12 minutes. Stir in clams, half-and-half, thyme, cayenne pepper to taste, and parsley. Season with salt and pepper. Heat through. Do not boil. Serve with oyster crackers.
2. Nutritional analysis per serving (without oyster crackers): 340 calories, 7 g fat (3 g saturated fat) Nutritional analysis provided by Self
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