New England Mega-Clam Chowder
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 312.8
- Total Fat: 10.9 g
- Cholesterol: 69.8 mg
- Sodium: 830.5 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 2.0 g
- Protein: 20.6 g
View full nutritional breakdown of New England Mega-Clam Chowder calories by ingredient
Introduction
This is a relatively low fat, clam packed soup. This is a relatively low fat, clam packed soup.Number of Servings: 6
Ingredients
-
* 2 slices, Smoke Cured Turkey Bacon
* Non-Stick Olive Oil Spray (optional)
* 1/2 tsp Olive Oil, .5 1tsp
* 3 Medium Russet Potato with skins, 1/4 inch cubes
* 1 large onion, minced
* 1 1/2 tbsp garlic, minced
* 1 cup dry white wine
* Clam, steamed and shucked (about 2 dozen)
* 3 Cans Snow's Chopped Clams in Clam Juice (6.5oz can)
* 1 cup skim plus milk
* 1 cup fat free half and half
* 3 tbsp, Heavy Cream (optional)
* ¼ tsp Salt
* 1/8 tsp ground black Pepper, black
* 1/8 tsp dash dried Thyme leaves, ground
* 3 tbsp salted butter
* 3 tbsp all purpose flour
Directions
1. Cook bacon in the bottom of a medium soup pot (mine is 5 quarts) until crispy, set aside.
2.Spray pot with olive oil pan and add 1/2 tsp olive oil, saute potatoes over medium heat for 5 minutes.
3. Add onion and garlic and saute for an additional 3 minutes.
4. Deglaze pan with white wine. Add steamed clams and canned clams (with their juices) and cook over medium heat until potatoes are tender (about 15 minutes).
5. While soup cooks crumble or mince bacon and set aside.
6. Stir in thyme, salt and pepper, to taste.
7. Reduce heat to low and gradually add milk, fat free half and half and then the heavy cream, stirring frequently.
8. In a small sauce pan melt butter and gradually stir in flour to form a roue. Add roue gradually to soup until thickened.
9. Serve 1 cup per person and garnish with crumbled bacon. Serve with Martin's Whole Wheat Potato Bread and a little Bumble and Brown Yogurt Spread. A perfect cold weather meal.
Number of Servings: 6
Recipe submitted by SparkPeople user MIRDREAMS.
2.Spray pot with olive oil pan and add 1/2 tsp olive oil, saute potatoes over medium heat for 5 minutes.
3. Add onion and garlic and saute for an additional 3 minutes.
4. Deglaze pan with white wine. Add steamed clams and canned clams (with their juices) and cook over medium heat until potatoes are tender (about 15 minutes).
5. While soup cooks crumble or mince bacon and set aside.
6. Stir in thyme, salt and pepper, to taste.
7. Reduce heat to low and gradually add milk, fat free half and half and then the heavy cream, stirring frequently.
8. In a small sauce pan melt butter and gradually stir in flour to form a roue. Add roue gradually to soup until thickened.
9. Serve 1 cup per person and garnish with crumbled bacon. Serve with Martin's Whole Wheat Potato Bread and a little Bumble and Brown Yogurt Spread. A perfect cold weather meal.
Number of Servings: 6
Recipe submitted by SparkPeople user MIRDREAMS.
