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Friday, May 7, 2010

Clam Chowder-A Lighter Version

Authentic clam chowder generally gets it's rich, creamy texture from whole milk. This version is lighter on calories, cholesterol and fat, thanks to a few little twists to the original recipe.  

4 (6-1/2 oz) cans Chopped Clams ( or, if available, use 1-1/2 cups chopped fresh clams)
2 (8-oz) bottles Clam Juice
5 slices Center-Cut Bacon, cut into 1/2-inch pieces
3/4 cup chopped Onion
1/2 cup chopped Celery
1 1/2 tsp Butter
2 cups cubed Red Potato
1 TB Fresh Thyme Leaves
1/2 tsp Salt
1/4 tsp Fresh Ground Black Pepper
1 Bay Leaf
2-1/4 cups Evaporated Fat-Free Milk
1-1/2 cups 1% Low-Fat Milk
1-1/2 TB Dry Sherry
1 TB chopped Fresh Parlsey

Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.

Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons of drippings in pan. Return bacon to pan, increase heat to medium-high. Add onion, celery and butter; saute 6 minutes or until vegetables are tender.

Add clam juice mixture, potatoes, thyme, salt and pepper and the bay leaf, bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk and sherry. Cook 5 minutes or until heated through, stirring occasionally. Discard bay leaf and sprinkle with parsley.

Makes 10 - 1 cup servings.

Nutritional Info: Calories 145, Fat 3.7 g, Cholesterol 23 mg, Carbs 16.2 g, Protein 12 g, Sodium 476 mg

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