Best 3 Low Fat Clam Vegetable Chowder Recipes
Craving a warm and comforting meal that's also healthy? Look no further than this Low-Fat Clam and Vegetable Chowder. This classic New England-style chowder is packed with tender clams, a variety of colorful vegetables, and a creamy, flavorful broth—all without the guilt.
This recipe offers a healthier take on the traditional chowder, using low-fat milk and just a touch of butter to create a rich, satisfying broth. And with the addition of hearty vegetables like celery, carrots, potatoes, and corn, this chowder is loaded with nutrients and fiber.
But the star of the show is undoubtedly the clams. Tender and briny, they add a delicious depth of flavor to the chowder. And because they're a low-calorie, high-protein food, they make this dish a great choice for those watching their weight or looking for a healthier meal option.
So if you're looking for a comforting, flavorful, and healthy meal, give this Low-Fat Clam and Vegetable Chowder a try. It's sure to become a new favorite in your recipe repertoire.
LOW-FAT CLAM CHOWDER
Provided by Food Network Kitchen
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 353, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 76 milligrams, Sodium 251 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 29 grams
LEGAL SEAFOOD STYLE LOW FAT CLAM CHOWDER
No butter, milk or cream! The long simmering time gives this version it's intense flavor. I cut this recipe out of the Boston Globe in April 1989, about a year and a half after it was first added to the menu.
Provided by Lorac
Categories Chowders
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
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 & VEGETABLE CHOWDER
Make and share this Low-Fat Clam & Vegetable Chowder recipe from Food.com.
Provided by Dancer
Categories Chowders
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.
- Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
- Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
- Stir cornstarch into soup and return to simmer.
- Add clams and simmer for 3 minutes.
- Season with salt and cracked black pepper.
Tips:
- Choose fresh or frozen clams: Fresh clams are best, but frozen clams can also be used. If using frozen clams, thaw them completely before cooking.
- Use a variety of vegetables: This recipe calls for carrots, celery, and potatoes, but you can also add other vegetables such as corn, peas, or green beans.
- Use low-fat milk or broth: To keep the chowder low in fat, use low-fat milk or broth instead of whole milk or cream.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of cayenne pepper for a little bit of heat.
- Serve with crusty bread or crackers: Clam chowder is a great soup to serve with crusty bread or crackers. You can also serve it with a side salad.
Conclusion:
This low-fat clam vegetable chowder is a delicious and healthy way to enjoy a classic New England dish. It's easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy meal, give this recipe a try!
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