Clam Chowder Lightened Up Recipes

LIGHTENED UP CLAM CHOWDER

Steps:

• In a large pot over medium heat, sauté the onion, carrots, celery, and potatoes in avocado oil spray for about 5 minutes until they start to get soft.
• Season with salt and pepper.
• Add the garlic and vegetable stock and simmer for about 10 minutes until they are tender.
• In a sauce pan over medium heat, melt the butter and whisk in the flour.
• Add the half and half and almond milk and whisk periodically for about 5 minutes until it gets thick and creamy.
• Once the vegetables are tender, add the sauce to the vegetables and stir for 1-2 minutes to combine.
• Add the clams and a splash of red wine vinegar and stir for 1-2 minutes to combine.
• Check for seasoning to see if you need to add more salt or pepper.

LIGHTENED UP CLAM CHOWDER

Steps:

• In a large pot, saute the carrot, onion and celery in the butter until tender.
• Stir in the chicken broth, clam juice, bouillon, curry powder, bay leaf, parsley and potato. Bring to a boil and then reduce head and simmer 20 minutes.
• Combine the flour and 1 C milk. Whisk together and stir into the soup. Bring to a boil for about 2 minutes or until the mixture has thickened.
• Reduce heat to low and stir in the clams, remaining milk and half & half. Simmer for 10-15 minutes. Remove the bayleaf once done cooking.
• Add salt to taste.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.