Best New England Clam Chowder Lower Fat Recipes

Lower-Fat New England-Style Clam Chowder image

Provided by Anniebanannie

Categories Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 cup fat-free half-and-half
1 (12 ounce) can low-fat evaporated milk
2 (12 ounce) cans canned clams, with clam broth
1 (8 3/4 ounce) can corn
1 potato, cubed
1 small onion, sliced
2 tablespoons cornstarch
1 teaspoon parsley
1 cup mushroom (optional)
1 dash Old Bay Seasoning (optional-I'm from Maryland, so I love Old Bay!)

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.

New England Clam Chowder Lower Fat image

Provided by TeleComCal

Categories Chowders

Time 45m

Yield 4-6 12ounce servings, 4-6 serving(s)

Number Of Ingredients 11

2 (6 1/2 ounce) cans minced clams (with juices)
2 cups finely chopped red potatoes
1/2 cup finely chopped white onion
1 1/2 teaspoons instant chicken bouillon granules
1 teaspoon Worcestershire sauce
2 teaspoons dried parsley
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 cups reduced-fat milk
3 tablespoons cornstarch
1 1/2 cups evaporated 2% milk

Steps:

Drain the clams reserving juices.
Add enough water to juice to make 1 cup liquid.
In a medium saucepan, combine clam juice, potatoes, onions, bouillon granuales,Worcestershire sauce,, parsley, pepper and garlic powder.
Bring to a boil, reduce heat.
Cover and let simmer 5-10 minutes or until potatoes are tender.
Using the back of a fork, or a hand masher, mash potatoes.
In a small bowl combine the milk and cornstarch.
Add cornstarch and milk mix and evaporated milk to the sauce pan.
Cook on medium high heat until mixture starts to thicken, 5-10 minutes.
Stir in clams, bring to a boil, reduce heat to low and simmer 2 minutes, stirring frequently.
Serve.