Recipe renovation: New England clam chowder
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This renovated New England clam chowder recipe—it boasts half of the usual calories—is so flavorful and silky that you will never miss all of the usual heavy cream. Our version utilizes fat-free skim milk and canned clam juice, plus a touch of flour to help thicken the chowder and bring all the other ingredients together. It also features turkey bacon, onion, potatoes, canned clams, and fresh thyme and parsley for brightness and color. You'll be pleasantly surprised how easy it is to make a chowder in just 45 minutes, and there's only one pan required, with no fancy equipment needed.
Ingredients
Vegetable oil
1 tsp
Uncooked turkey bacon
2 slice(s), diced
Onion
1 small, finely diced
All-purpose flour
3 Tbsp
Fat free skim milk
1 cup(s)
Clam juice
3½ cup(s)
Uncooked potato
2 medium, peeled and diced
Canned clams
10½ oz, drained, and juice
Fresh thyme
1 tsp, chopped
Fresh parsley
2 tsp, chopped
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Instructions
1
Heat oil in a nonstick pan over medium heat. Sauté bacon and onion until onion is very soft. Stir in flour and cook 1 minute. Very gradually whisk in milk and clam juice. Bring to a simmer, add potatoes. Cover and cook until potatoes are tender.
2
Stir in clams, their juice, thyme and parsley. Bring to a simmer. Season with salt and pepper; serve.
3
Yields about 1 1/2 cups per person.
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