NEW ENGLAND CLAM CHOWDER (DAIRY-FREE AND LOW-FAT)
I'm posting this for my mother. We recently returned from a trip to Cape Cod, where we were both very disappointed about not being able to eat the cream-filled clam chowder as a result of our IBS. This recipe is from my favorite cookbook, Eating for IBS by Heather van Vorous, and is completely dairy-free and delicious!
Provided by Kree6528
Categories Chowders
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large stockpot, heat the oil over medium heat. Add the onions and carrots and saute until softened.
- Gradually sift in the flour, stirring thoroughly and scraping bottom of pan.
- Very gradually stir in the clam broth, scraping sides and bottom of pan to make sure flour is thoroughly incorporated without clumping.
- Stir in rice milk until mixture is smooth.
- Add the clams and spices, bring soup to a boil, then cover and reduce heat. Simmer for 30 minutes.
- Add diced potatoes, cover and simmer for an additional 30 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve with crushed Saltines.
LOWER-FAT NEW ENGLAND-STYLE CLAM CHOWDER
A lighter version of a traditional New England dish. I came up with this recipe through trial and error. It is relatively inexpensive and easy to make! This recipe can easily be doubled for more servings.
Provided by Anniebanannie
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
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
While looking for a low-fat chowder recipe, I came across one and made some modifications to it. This is a wonderful chowder for those looking for flavor without the guilt.
Provided by TeleComCal
Categories Chowders
Time 45m
Yield 4-6 12ounce servings, 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 266.7, Fat 3.5, SaturatedFat 1.5, Cholesterol 53.6, Sodium 608.2, Carbohydrate 30.2, Fiber 1.8, Sugar 6.6, Protein 27.4
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
LOW-FAT CLAM CHOWDER
You'd never guess that a rich and creamy clam chowder could be low-fat, but this one is! With lots of potatoes, turkey bacon and seasonings, this slimmed-down version, shared by Linda Tindel of Avondale, Arizona, is loaded with flavor.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 202 calories, Fat 2g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 778mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
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