Low-fat clam chowder soup

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 353, total fat 9 G., saturated fats 4 G., proteins 29 G., carbohydrates 36 G., fiber 4 G., cholesterol 76 mg, sodium 251 mg, sugar 0 G.

Clam chowder, or clam chowder, is a popular stew from the coastal region of New England. Traditionally, this thick, flavorful soup is made with heavy cream, but in this low-calorie version, it's replaced with low-fat cream. To maintain its characteristic light and creamy texture, some of the potatoes are blended, creating a thick and delicious soup. The soup is simmered with clam broth, but the cooked clams are added at the very end, along with fried bacon, which infuses the creamy flavor with its smoky aroma. Serve garnished with fresh herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.8 kg cherrystone clams, brushed
2 large red potatoes, peeled and cut into 1cm cubes.
1 slice lean bacon, cut into pieces
1 medium onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, crushed
1 teaspoon fresh thyme
2 bay leaves
1 cup low-fat cream
4 tsp unsalted butter, chopped
2 tbsp chopped fresh parsley
2 tablespoons chopped fresh chives
0.5 tsp paprika

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mollusks, red potatoes, celery, cream, bay leaf, thyme, paprika, bacon

Cooking the dish according to the recipe:

Place the clams in a saucepan and cover with 2 cups of water. Cover, bring to a boil over medium heat, and simmer for 5 minutes. Remove the lid and continue simmering until the shells open, 5-10 minutes (discard any unopened clams); transfer the clams to a bowl.
Pour the clam broth into a large measuring cup. You should have 3 cups of liquid; add water if necessary. Rinse the pot. Strain the liquid back into the pot through a sieve lined with a paper towel. Add the potatoes, cover, and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue simmering the remaining potatoes, covered, until tender, about 10 minutes more.

Then, blend the mixture in several batches until smooth. Return the soup to the pan.
In a skillet over medium heat, cook the bacon until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, for about 3 minutes more. Add the bacon mixture and reserved potatoes to the soup. Cover and simmer over low heat for about 5 minutes.
Meanwhile, remove the clams from their shells and chop coarsely. Stir the clam meat and cream into the soup; remove from heat, cover, and let steep for 20-30 minutes.
Discard the bay leaf. Season the soup with salt and pepper and reheat. Serve with a knob of butter, parsley, green onions, and paprika.

Categories:

recipe / Healthy eating / Low-calorie dishes / Low fat content / Comfort food / Calorie content of prepared meals / Appetizers / Fish appetizers / Soups / Fish soups / / Food Network - recipes

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