Best Low Calorie Boston Clam Chowder Recipes

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

LOW-FAT CLAM CHOWDER

Steps:

• 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. 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.
• 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.
• 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.
• Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika.

LEGAL SEAFOOD STYLE LOW FAT CLAM CHOWDER

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.

LOW CALORIE BOSTON CLAM CHOWDER

Steps:

• Set out a 3 quart saucepan.
• Add 1/2 cup clam liquid, onions, carrots, water, salt, pepper& thyme.
• Meanwhile cut the clams in half.
• When the veggies are tender put in the clams and gradually add milk.
• stirring all the while.
• Simmer 5 minutes.
• Garnish with chopped parsley.