Legal Seafood Style Low Fat Clam Chowder 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

LEGAL SEAFOOD'S CLAM CHOWDER RECIPE



Legal Seafood's Clam Chowder Recipe image

If you love the clam chowder at Legal Seafood, you'll be delighted to get the restaurant's recipe. Learn to make this famous dish at home.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Dinner     Lunch     Soup

Time 1h

Yield 8

Number Of Ingredients 11

4 quarts littleneck clams (about 1 2/3 cups cooked and chopped)
1 clove garlic (chopped)
1 cup water
2 ounces salt pork (finely chopped)
2 cups chopped onions (chopped)
3 tablespoons flour (all-purpose)
1 1/2 pounds potatoes (peeled, diced into 1/2 inch cubes)
4 1/2 cups clam broth
3 cups fish stock
2 cups light cream
Optional: oyster crackers

Steps:

  • Clean the clams and place them in a large pot along with the garlic and water. Steam the clams until they open (about 6 to 10 minutes, depending upon their size).
  • Drain and shell the clams, reserving the broth in a bowl.
  • Mince the clam flesh and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.
  • In a large, heavy pot slowly render the salt pork . Remove the cracklings and set them aside.
  • Slowly cook the onions in the fat, stirring frequently for about 6 minutes, or until cooked through but not browned.
  • Stir in the flour and cook while stirring continuously for 3 minutes.
  • Add the reserved clam broth and fish stock, and whisk to remove any flour lumps .
  • Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through (about 15 minutes).
  • Stir in the reserved clams, salt pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer.
  • Serve in large soup bowls with oyster crackers on the side. Recipe Source: "Legal Seafoods Cookbook" by George Berkowitz, Jane Doerfer (Doubleday). Reprinted with permission.

Nutrition Facts : Calories 369 kcal, Carbohydrate 30 g, Cholesterol 78 mg, Fiber 3 g, Protein 20 g, SaturatedFat 9 g, Sodium 1240 mg, Sugar 6 g, Fat 19 g, ServingSize 8 servings, UnsaturatedFat 0 g

LEGAL SEAFOOD'S NEW ENGLAND CLAM CHOWDER



Legal Seafood's New England Clam Chowder image

This is a well-known dish from a well-known Boston chain; it was one of my favorites when we lived there, though rich enough that it wasn't exactly my everyday fare. I haven't tried this yet, though; I found it online.

Provided by winkki

Categories     Chowders

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

4 quarts littleneck clams, well-scrubbed
1 cup water
1 clove garlic, minced
2 ounces salt pork, finely chopped
2 cups onions, chopped
3 tablespoons all-purpose flour
4 1/2 cups clam broth
3 cups fish stock
1 1/2 lbs potatoes, peeled and diced
2 cups light cream
oyster crackers (optional)

Steps:

  • Bring water to boil in large covered saucepot.
  • Add the clams and garlic Cook 6-10 min over med-high heat, or until the clams have just opened.
  • Drain clams, reserving the broth.
  • Strain the broth through coffee filters/cheesecloth to remove grit.
  • Remove the clams from their shells, chop finely.
  • In a large heavy saucepot, cook the salt pork over low heat until the fat is rendered and becomes liquid.
  • Using a slotted spoon, remove the"cracklings" and reserve them.
  • Add the onions to the fat; cook over med-high heat for 5-7 minutes, til softened but not browned.
  • Add in flour; cook for 3 minutes, stirring constantly.
  • Add the reserved clam broth, the 4-1/2 c.
  • of clam broth and the fish stock; whisk to remove lumps.
  • Bring the liquid to a boil; add potatoes, Reduce heat, simmer for about 15 minutes or until the potatoes are cooked through.
  • Stir in the clams, salt pork and the light cream.
  • Heat chowder to desired temperature.
  • Serve with oyster crackers.

Nutrition Facts : Calories 616.7, Fat 22.6, SaturatedFat 9.9, Cholesterol 205, Sodium 812.7, Carbohydrate 35.2, Fiber 2.5, Sugar 2.5, Protein 64.9

LOW-FAT CLAM CHOWDER



Low-Fat Clam Chowder image

You'd never guess that a rich and creamy clam chowder could be low-fat, but this one is! With lots of potatoes, turkey bacon and seasonings, this slimmed-down version, shared by Linda Tindel of Avondale, Arizona, is loaded with flavor.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 turkey bacon strips, diced
1 cup chopped onion
2 cups cubed red potatoes
2 cans (6-1/2 ounces each) minced clams, undrained
1 cup reduced-sodium chicken broth
1 cup chopped celery
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon reduced-sodium seafood seasoning
1/2 teaspoon salt-free lemon-pepper seasoning
1/8 teaspoon white pepper
1 tablespoon all-purpose flour
1-1/2 cups fat-free half-and-half

Steps:

  • In a large nonstick saucepan, cook bacon and onion over medium heat until onion is tender. Add the potatoes, clams, broth, celery and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. , In a small bowl, combine flour and half-and-half until smooth; stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 202 calories, Fat 2g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 778mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

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.

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