Recipe Renovation: New England Clam Chowder
- Total Time
This renovated New England Clam Chowder — for half the usual calories — is so flavorful and silky that you will never miss all of the usual heavy cream.
vegetable oil1 tsp
uncooked turkey bacon2 slice(s), diced
uncooked onion(s)1 small, finely diced
all-purpose flour3 Tbsp
fat free skim milk1 cup(s)
canned clam juice3 ½ cup(s)
uncooked potato(es)2 medium, peeled and diced
canned clams10 ½ oz, and juice
fresh thyme1 tsp, chopped
fresh parsley2 tsp, chopped
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- 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.
- Stir in clams, their juice, thyme and parsley. Bring to a simmer. Season with salt and pepper; serve. Yields about 1 1/2 cups per person.