Low-Fat New England Clam Chowder

Low-Fat New England Clam Chowder
Low-Fat New England Clam Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    slices bacon, chopped fine

  • 1

    onion, chopped fine

  • 2

    garlic cloves, minced

  • 1/4

    teaspoon dried thyme

  • 1

    pound russet potatoes, peeled and cut into 1/2-inch chunks

  • 1/4

    cup white wine

  • 2

    bay leaves

  • 4

    (6.5-ounce) cans chopped clams, drained and juices reserved

  • 3/4

    cup instant potato flakes (see note)

  • 1

    tablespoon cornstarch

  • 1

    (8-ounce) bottle clam juice

  • 3/4

    cup fat-free half-and-half

  • 1

    tablespoon chopped fresh parsley leaves

  • Salt and pepper

Directions

1. Cook bacon in Dutch oven over medium-low heat until browned, about 10 minutes. Add onion and cook until softened, about 10 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add potatoes, wine, bay leaves, and reserved canned clam juice; increase heat to medium and simmer until potatoes are tender, 10 to 12 minutes. 2. Whisk potato flakes, cornstarch, and bottled clam juice in bowl. Microwave until mixture is thickened and smooth, about 1 minute. Stir potato flake mixture into pot and simmer until thickened, about 3 minutes. Add half-and-half, parsley, and chopped clams to pot and cook until heated through, about 2 minutes (do not let chowder boil or it will curdle). Discard bay leaves and season with salt and pepper. Serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: