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New England Light and Creamy Clam Chowder

March 24, 2019 By Jessica Braider

24 Mar
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New England Light and Creamy Clam Chowder
New England Light and Creamy Clam Chowder
Creamy clam chowder is amazing, but the creaminess also means lots of saturated fat and calories...until this absolutely delectable low fat version! The secret is the evaporated nonfat milk, which is an excellent nonfat substitute for cream in recipes.
Print Recipe
Dish Type Main Dish
Meal Type 30 Minutes (or less) Meals, Dinner, Kid-Friendly, Make-Ahead, Slow Cooker, Soups & Stews
Special Diet Gluten-Free, Nut-Free
season Fall, Spring, Summer, Winter
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 slices pork, turkey, or vegetarian bacon chopped
  • 1 tsp. butter
  • 1 small yellow onion finely chopped
  • 1 clove garlic minced, about 1/2 tsp.
  • 1 tsp. Italian seasoning blend
  • 1 Tbsp. flour
  • 1 can chopped clams 6.5 oz.
  • 8 oz. bottled clam juice
  • 1 ½ cups canned evaporated nonfat milk
  • 2 medium russet potatoes peeled and diced
  • 1 cup fresh or frozen corn kernels
  • 1/4 tsp. white or black pepper
Dish Type Main Dish
Meal Type 30 Minutes (or less) Meals, Dinner, Kid-Friendly, Make-Ahead, Slow Cooker, Soups & Stews
Special Diet Gluten-Free, Nut-Free
season Fall, Spring, Summer, Winter
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 slices pork, turkey, or vegetarian bacon chopped
  • 1 tsp. butter
  • 1 small yellow onion finely chopped
  • 1 clove garlic minced, about 1/2 tsp.
  • 1 tsp. Italian seasoning blend
  • 1 Tbsp. flour
  • 1 can chopped clams 6.5 oz.
  • 8 oz. bottled clam juice
  • 1 ½ cups canned evaporated nonfat milk
  • 2 medium russet potatoes peeled and diced
  • 1 cup fresh or frozen corn kernels
  • 1/4 tsp. white or black pepper
Print Recipe
Instructions
  1. In a medium or large heavy saucepan over medium heat, melt the butter and sauté the bacon, onions, garlic, and Italian seasoning until the onions are tender, about 5 minutes.
  2. Meanwhile, drain the clams, reserving the juice, and set them aside.
  3. Stir the flour into the saucepan, then add the bottled and reserved clam juices, and bring it to a boil.
  4. Reduce the heat and add the milk and potatoes to the pot. Cover and simmer, stirring occasionally, for 20 minutes until the potatoes are tender. (Meanwhile, prepare the salad, if you are serving it.)
  5. Stir in the clams, corn, and pepper, and heat the soup back to serving temperature (but don’t let it boil!), and serve it immediately or refrigerate it for up to 3 days.
Slow Cooker Directions
  1. Add all ingredients to the slow cooker and stir to combine. Cook 8 - 12 hours on low or 4 - 6 hours on high. If you plan to be home, reserve the corn and clams to add during the last 20 minutes of cooking. Otherwise add them with the rest of the ingredients at the beginning. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Recipe Notes

Do Ahead or Delegate: Chop and refrigerate the bacon, chop the onion, peel the garlic, peel and dice the potatoes and store them submerged in water to prevent browning, defrost the corn if using frozen, or fully prepare and refrigerate the soup.

Scramble Flavor Booster: Serve the soup with hot pepper sauce, such as Tabasco.

Tip: Canned clams are one of the most affordable options when you're looking to incorporate seafood into your meal.  They're a good source of low fat protein and are not only good in soups, but also a great addition to pasta sauces, dips, and seafood-based casseroles.

Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 4g, 5%; Saturated Fat: 1g, 5%; Cholesterol: 30mg, 10%; Sodium: 420mg, 18%; Total Carbohydrate: 38g, 13%; Dietary Fiber: 2g, 8%; Sugar: 15g; Protein: 17g

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Filed Under: Dinner, Fall, Make-Ahead, Nut-Free, Quick and Easy, Soups and Stews, Winter

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