Legal Sea Foods Light Clam Chowder Recipes

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LEGAL SEAFOOD STYLE LOW FAT CLAM CHOWDER



Legal Seafood Style Low Fat Clam Chowder image

No butter, milk or cream! The long simmering time gives this version it's intense flavor. I cut this recipe out of the Boston Globe in April 1989, about a year and a half after it was first added to the menu.

Provided by Lorac

Categories     Chowders

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup finely chopped onion
2 cups chopped clams (fresh or frozen)
2 1/2 cups bottled clam juice
1/2 cup water
1 bay leaf
1/4 teaspoon dried thyme
1 cup finely chopped celery
3/4 cup finely chopped carrot
1 cup potato, diced 1/4 inch
1 garlic clove, minced
salt & freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Add onion, clams, clam juice, water, bay leaf and thyme to a large sauce pan.
  • Bring to a boil over medium high heat, cover, reduce heat to low and simmer for 45 minutes.
  • Add celery and carrot, simmer covered 25 minutes.
  • Add potato and garlic, simmer covered 20 minutes.
  • Remove bay leaf, add salt if needed and a generous amount of black pepper.
  • Top with parsley and serve.

LEGAL SEA FOODS LIGHT CLAM CHOWDER RECIPE



Legal Sea foods light clam chowder Recipe image

Provided by á-4131

Number Of Ingredients 11

2 cups chopped fresh clams.
4 cups fish broth.
One small onion, finely chopped (to yield 1/2 cup)
one medium-size clove garlic
one bay leaf
1/4 teaspoon dried thyme leaves
one large carrot, finely diced
one medium-size yellow boiling potato, such as Yukon gold, peeled and finely diced
salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

Steps:

  • Combine the clams, fish broth, onion,garlic, bay leaf, & thyme in a heavy for quart saucepan over high heat. When the link with boils, reduce the heat to medium low, cover, and simmer for 10 min. At the carrot and potato and cook about 30 min. longer. Season with salt and pepper; stir in the parsley just before serving.

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