Clam Chowder, a long-standing favorite, is lightened up in fat and calories in this Light Clam Chowder recipe.
1-1/2 ounces diced bacon (approximately 2 slices)
1 tablespoon butter
1 medium onion, diced (1 1/2 cups)
3 stalks celery, diced ( 3/4 cup)
1 clove fresh garlic, chopped
1 pinch white pepper
1 pinch freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 teaspoon dried marjoram
2 teaspoons chopped fresh basil, or 1/2 teaspoon dried basil
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
2 bay leaves
1/3 cup flour
3-1/2 cups 1 percent milk
1-1/4 cup clam juice or nectar
1/4 lb. new potatoes, diced
3 6-1/2-ounce cans chopped clams, drained
8 ounces light cream cheese, cubed
1/4 teaspoon dried dill weed
2 tablespoons chopped fresh parsley
Cook bacon until transparent. Add butter, onions, celery, garlic, white pepper, black pepper, cayenne pepper, marjoram, basil, Italian seasoning, thyme and bay leaves. Cook over medium heat until onions and celery are tender.
Stir flour into onion mixture and cook over low heat for 4 minutes. Add milk and clam juice; heat until just under the boiling point and slightly thickened.
Steam potatoes and cool. Add to soup mixture along with clams and cream cheese. Bring slowly to a boil over medium-low heat; boil for about 3 minutes. Stir in dill weed and parsley. Remove bay leaves before serving.
Recipe makes 6 servings.
Serving size: 1 cup (heaping full)
Calories: 297; Total Fat: 13g; Cholesterol: 60mg; Sodium: 456mg; Carbohydrates: 27g; Fiber: 1g; Protein: 18g
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