Best Low Fat Clam Vegetable Chowder Recipes

SLOW-COOKER CLAM CHOWDER

Steps:

• In a 3 1/2- or 4-quart slow cooker, combine celery, onions, potatoes, carrots, the water, clam juice, broth, thyme and pepper (see Tip).
• Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 1/2 hours.
• If using low-heat setting, turn to high-heat setting. In a medium bowl, combine evaporated milk and cornstarch. Stir milk mixture, clams and sherry (if desired) into cooker. Cover and cook for 30 to 60 minutes more or until bubbly around edge. Stir in vinegar just before serving. Sprinkle each serving with bacon and if desired, green onion.

LOW-FAT CLAM & VEGETABLE CHOWDER

Steps:

• Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.
• Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
• Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
• Stir cornstarch into soup and return to simmer.
• Add clams and simmer for 3 minutes.
• Season with salt and cracked black pepper.

LOW-FAT CLAM CHOWDER

Steps:

• Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl.
• Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
• Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.
• Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.
• Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika.

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

LOW-FAT CLAM CHOWDER

Steps:

• In a large nonstick saucepan, cook bacon and onion over medium heat until onion is tender. Add the potatoes, clams, broth, celery and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. , In a small bowl, combine flour and half-and-half until smooth; stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

LEGAL SEAFOOD STYLE LOW FAT CLAM CHOWDER

Steps:

• Add onion, clams, clam juice, water, bay leaf and thyme to a large sauce pan.
• Bring to a boil over medium high heat, cover, reduce heat to low and simmer for 45 minutes.
• Add celery and carrot, simmer covered 25 minutes.
• Add potato and garlic, simmer covered 20 minutes.
• Remove bay leaf, add salt if needed and a generous amount of black pepper.
• Top with parsley and serve.

LOW CALORIE BOSTON CLAM CHOWDER

Steps:

• Set out a 3 quart saucepan.
• Add 1/2 cup clam liquid, onions, carrots, water, salt, pepper& thyme.
• Meanwhile cut the clams in half.
• When the veggies are tender put in the clams and gradually add milk.
• stirring all the while.
• Simmer 5 minutes.
• Garnish with chopped parsley.

MIXED VEGETABLE CLAM CHOWDER

Steps:

• In 2-quart saucepan, stir together all ingredients except cheese. Cook over medium heat until hot, stirring frequently.
• To serve, ladle chowder into bowls; sprinkle with cheese.

CAULIFLOWER CLAM CHOWDER

Steps:

• Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
• Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
• Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
• Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
• Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
• Sprinkle servings with pepper, bacon, and celery leaves.