Best 7 Legal Seafood Style Low Fat Clam Chowder Recipes

CLAM CHOWDER, LIGHTENED UP

Steps:

• In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
• Add flour and stir 1 to 2 minutes.
• Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
• Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
• Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
• Add clams, corn and adjust salt if needed and cook another 5 minutes.
• Serve and garnish with fresh parsley.

LEGAL SEAFOOD'S CLAM CHOWDER RECIPE

Steps:

• Clean the clams and place them in a large pot along with the garlic and water. Steam the clams until they open (about 6 to 10 minutes, depending upon their size).
• Drain and shell the clams, reserving the broth in a bowl.
• Mince the clam flesh and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.
• In a large, heavy pot slowly render the salt pork . Remove the cracklings and set them aside.
• Slowly cook the onions in the fat, stirring frequently for about 6 minutes, or until cooked through but not browned.
• Stir in the flour and cook while stirring continuously for 3 minutes.
• Add the reserved clam broth and fish stock, and whisk to remove any flour lumps .
• Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through (about 15 minutes).
• Stir in the reserved clams, salt pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer.
• Serve in large soup bowls with oyster crackers on the side. Recipe Source: "Legal Seafoods Cookbook" by George Berkowitz, Jane Doerfer (Doubleday). Reprinted with permission.

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-FAT CLAM CHOWDER

Steps:

• In a large nonstick saucepan, cook bacon and onion over medium heat until onion is tender. Add the potatoes, clams, broth, celery and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. , In a small bowl, combine flour and half-and-half until smooth; stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER

Steps:

• Bring water to boil in large covered saucepot.
• Add the clams and garlic Cook 6-10 min over med-high heat, or until the clams have just opened.
• Drain clams, reserving the broth.
• Strain the broth through coffee filters/cheesecloth to remove grit.
• Remove the clams from their shells, chop finely.
• In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid.
• Using a slotted spoon, remove the"cracklings" and reserve them.
• Add the onions to the fat; cook over med-high heat for 5-7 minutes, til softened but not browned.
• Add in flour; cook for 3 minutes, stirring constantly.
• Add the reserved clam broth, the 4-1/2 c.
• of clam broth and the fish stock; whisk to remove lumps.
• Bring the liquid to a boil; add potatoes, Reduce heat, simmer for about 15 minutes or until the potatoes are cooked through.
• Stir in the clams, salt pork and the light cream.
• Heat chowder to desired temperature.
• Serve with oyster crackers.

LEGAL SEA FOODS LIGHT CLAM CHOWDER RECIPE

Steps:

• Combine the clams, fish broth, onion,garlic, bay leaf, & thyme in a heavy for quart saucepan over high heat. When the link with boils, reduce the heat to medium low, cover, and simmer for 10 min. At the carrot and potato and cook about 30 min. longer. Season with salt and pepper; stir in the parsley just before serving.