Cauliflower Clam Chowder Low Calorie Recipes

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LOW-FAT CLAM CHOWDER



Low-Fat Clam Chowder image

Provided by Food Network Kitchen

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

4 pounds cherrystone clams, scrubbed
2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes
1 slice lean center-cut bacon, chopped
1 medium onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh thyme
2 bay leaves
1 cup fat-free half-and-half
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter, sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1/2 teaspoon paprika

Steps:

  • Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl.
  • Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
  • Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.
  • Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.
  • Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika.

Nutrition Facts : Calories 353, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 76 milligrams, Sodium 251 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 29 grams

CAULIFLOWER CLAM CHOWDER (LOW CALORIE)



Cauliflower Clam Chowder (Low Calorie) image

Dairy-free and low-calorie New England-style clam chowder. Feel free to make it your own.

Provided by Betty Cracka

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 55m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, sliced
5 cups water
2 cups chopped carrots
1 (16 ounce) package frozen cauliflower florets
4 teaspoons chicken bouillon granules
1 clove garlic, minced
2 (10 ounce) cans whole baby clams
2 cups sliced fresh mushrooms
salt and ground black pepper to taste
1 pinch red pepper flakes

Steps:

  • Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.
  • Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.
  • Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 14.3 g, Cholesterol 74.8 mg, Fat 5.7 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 1.4 g, Sodium 814.6 mg, Sugar 5.1 g

CAULIFLOWER CLAM CHOWDER



Cauliflower Clam Chowder image

This healthier take on clam chowder has fewer calories and less saturated fat than the original. Puréed cauliflower and potatoes keep it creamy while celery leaves and lemon zest balance each bite. Other healthy swaps: turkey bacon and low-sodium chicken broth replace regular bacon and clam juice.

Provided by lkb

Categories     Clam Chowder

Time 45m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
2 slices turkey bacon, chopped
½ cup chopped onion
½ cup sliced celery
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 medium russet potato, peeled and chopped
4 cups coarsely chopped cauliflower florets
¾ teaspoon salt
1 cup low-fat milk
1 (10 ounce) can whole baby clams, drained
1 teaspoon lemon zest
ground black pepper to taste
2 tablespoons fresh celery leaves

Steps:

  • Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
  • Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
  • Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
  • Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
  • Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
  • Sprinkle servings with pepper, bacon, and celery leaves.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 25 g, Cholesterol 66.4 mg, Fat 9.2 g, Fiber 3.9 g, Protein 27.2 g, SaturatedFat 2.4 g, Sodium 743.3 mg

CAULIFLOWER CLAM CHOWDER (LOW CALORIE)



Cauliflower Clam Chowder (Low Calorie) image

Dairy-free and low-calorie New England-style clam chowder. Feel free to make it your own.

Provided by Betty Cracka

Categories     Clam Chowder

Time 55m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, sliced
5 cups water
2 cups chopped carrots
1 (16 ounce) package frozen cauliflower florets
4 teaspoons chicken bouillon granules
1 clove garlic, minced
2 (10 ounce) cans whole baby clams
2 cups sliced fresh mushrooms
salt and ground black pepper to taste
1 pinch red pepper flakes

Steps:

  • Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.
  • Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.
  • Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 14.3 g, Cholesterol 74.8 mg, Fat 5.7 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 1.4 g, Sodium 814.6 mg, Sugar 5.1 g

LOW CALORIE CLAM CHOWDER



Low Calorie Clam Chowder image

Make and share this Low Calorie Clam Chowder recipe from Food.com.

Provided by Happy Happy Joy Joy

Categories     Chowders

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 14

6 potatoes, peeled and cubed
1 onion, diced
1 carrot, peeled and diced
3 stalks celery, diced
1 (6 ounce) can clams, with juice
1 (12 ounce) package turkey bacon
1/2 cup plus skim milk
1/2 cup fat-free half-and-half
1 (8 ounce) can low-fat chicken broth
2 tablespoons flour
1 tablespoon minced garlic
1/4 teaspoon ground pepper
1/2 teaspoon poultry seasoning
1 bay leaf

Steps:

  • Pour chicken stock into crock pot.
  • Add potatoes, onion and seasonings.
  • Cover and cook on high for 1 hour.
  • Add celery, carrots, garlic, turkey bacon and clams with juice and cook for 1 hour more.
  • Remove bay leaf.
  • Add milk, half and half and flour and cook for half an hour more.

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