BellyBytes.com > Healthy Recipes > Healthy Fish and Seafood Recipes > Light Clam Chowder Recipe

Light Clam Chowder

Ingredients:
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 tsp. dried basil
1 teaspoon. dried Italian seasoning
1/2 teaspoon dried thyme
2 bay leaves
1/3 cup flour
3-1/2 cups low-fat (1 percent) milk
1-1/4 cups 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

Directions:
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. Makes 7 cups (6 servings).

Each serving contains approximately: 297 calories, 13 grams fat, 60 milligrams cholesterol, 456 milligrams sodium, 27 grams carbohydrates, 18 grams protein and 1 gram fiber.

See also:
Miscelleanous Fish Recipes
Linguine with White Clam Sauce
Low Calorie Clam Chowder
Garden Clam Chowder Healthy Recipe
Low Calorie Potato Tuna Chowder

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