Beth's Lite New England Clam Chowder
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 138.5
- Total Fat: 2.4 g
- Cholesterol: 15.0 mg
- Sodium: 651.8 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 1.2 g
- Protein: 9.0 g
View full nutritional breakdown of Beth's Lite New England Clam Chowder calories by ingredient
Introduction
Great creaminess & authentic taste. Lower calorie. Great creaminess & authentic taste. Lower calorie.Number of Servings: 10
Ingredients
-
* 3 x 6.5 oz cans Snow's Minced Clams
* Non-stick cooking spray
* 6 slices of bacon
* 1.6 lbs red potatoes, peeled
* .5 teaspoon thyme
* 2 x 8 oz bottles Snow's Clam Juice
* 2.5 cups nonfat (skim) milk (we use lactase infused)
* 1 cup + 1 Tablespoon AP flour = 1.0625 cups | 8.5 dry ounces
* Fresh ground pepper, to taste
* Chopped fresh parsley as garnish of each bowl
Directions
* Drain clams, reserving liquid. Set both aside.
* Coat Dutch oven with non-stick cooking spray.
* Place over medium heat, until hot.
* Add onion, bacon, and garlic. Saute for 5 minutes.
* Add reserved clam liquid, 2 bottles of clam juice potatoes, and thyme. Bring to boil.
* Cover. Reduce heat and simmer for 20 minutes.
* Place approximately 2 cups of the cooked potato/clam/bacon mixture into a blender. Process until smooth.
* Return pureed mixture to Dutch oven. Stir well. Stir in clams.
* Place AP flour in small bowl. gradually add skim milk, stirring with a whisk.
* Add flour mixture to chowder. Cook over medium heat 10 minutes, until thick, stirring constantly.
* Spoon into bowls, sprinking each with fresh ground black pepper & fresh minced parsley
Serving Size: Makes 10.5 1-cup servings
* Coat Dutch oven with non-stick cooking spray.
* Place over medium heat, until hot.
* Add onion, bacon, and garlic. Saute for 5 minutes.
* Add reserved clam liquid, 2 bottles of clam juice potatoes, and thyme. Bring to boil.
* Cover. Reduce heat and simmer for 20 minutes.
* Place approximately 2 cups of the cooked potato/clam/bacon mixture into a blender. Process until smooth.
* Return pureed mixture to Dutch oven. Stir well. Stir in clams.
* Place AP flour in small bowl. gradually add skim milk, stirring with a whisk.
* Add flour mixture to chowder. Cook over medium heat 10 minutes, until thick, stirring constantly.
* Spoon into bowls, sprinking each with fresh ground black pepper & fresh minced parsley
Serving Size: Makes 10.5 1-cup servings