Low(er) Fat Clam Chowder
 Fat Clam Chowder Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 344.1
- Total Fat: 11.8 g
- Cholesterol: 50.6 mg
- Sodium: 1,023.0 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 3.0 g
- Protein: 14.7 g
View full nutritional breakdown of Low(er) Fat Clam Chowder calories by ingredient
Introduction
A lower fat version of New England Clam Chowder. Tho it appears to be high in sodium! This is converted from a recipe found on allrecipes by ommie3 (giving credit where credit is due). The calories aren't much less than hers, but it cuts the fat in half. Enjoy! A lower fat version of New England Clam Chowder. Tho it appears to be high in sodium! This is converted from a recipe found on allrecipes by ommie3 (giving credit where credit is due). The calories aren't much less than hers, but it cuts the fat in half. Enjoy!Number of Servings: 8
Ingredients
-
1/2 cup butter
1 large onion (more or less to your taste)
3/4 cup flour
1 quart shucked clams, with liquid
6 (8-oz.) jars clam juice
1 pound boiling potatoes, peeled and chopped (3-4 medium)
3 cups Fat Free Half and Half
salt and pepper to taste
1/2 teaspoon chopped, fresh dill weed
Directions
Melt butter in a large kettle or stock pot over medium heat. Add onions and sauté until clear. Stir in flour and cook over low heat, stirring frequently, for 2-4 minutes. Set aside to cool.
In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user SASSYMOMWI.
In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user SASSYMOMWI.