Low Fat New England Clam Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 large potatoes, cubed2 large onions, chopped small1 red bell pepper, chopped small3 stalks celery, chopped smallGarlic, 3 cloves chopped small1 tsp fresh thyme2 tsp. Kosher Salt1 tsp white pepper2 T. salted butter4 T. Olive OilKitchen Basics Seafood Stock, 2.5 cup3/4 cup Fat Free Half and Half1 cup carrots, chopped2 small cans baby clams
Melt butter with olive oil in large soup pot. Add onions, celery, peppers, and carrotts and saute until wilted. Add garlic and saute a couple of minutes. Add salt, pepper, and thyme. Add potatoes, clams and stock. Simmer for at least 1 hour, stirring occassionaly. I find the longer it simmers the better it is. I actually cook mine 2 - 3 hours. At the end, using a potato masher just smash some of the potatoes in the pot. This thickens the chowder without adding flour or cornstarch. When ready to serve, add the fat free half and half and heat for about 10 minutes. Serve immediately. Yields 10 - 1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MEMEDEE.
Number of Servings: 10
Recipe submitted by SparkPeople user MEMEDEE.
Nutritional Info Amount Per Serving
- Calories: 229.7
- Total Fat: 8.5 g
- Cholesterol: 27.5 mg
- Sodium: 698.5 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 3.2 g
- Protein: 12.8 g
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