Weight Watchers Manhattan Clam Chowdah Recipes

CHOWDAH!!

Steps:

• In a saucepan saute the salt pork and onions until onions are slightly translucent, and salt pork is cooked. Add the rest of the veggies, and clams with juice, and clam juice. You may need more clam juice, just enough to cover veggies. Bring to a boil.
• In the meantime, in another saucepan, melt the butter with the flour and stir together. In a small cup, stir the cornstarch together with 3 tbsp of cold water. Add the half and half to the butter mixture, then add the cornstarch mixture , stir in the milk. Bring to a simmer to thicken stirring well.
• When veggies and potatoes are done , add to the white sauce mixture, and heat through.
• Serve with oyster crackers and enjoy!

WEIGHT WATCHERS MANHATTAN CLAM CHOWDAH

Steps:

• Place reserved clam juice in a liquid measuring cup.
• Add water so that the total mixture equals 1 1/2 cups.
• In a large saucepan, combine juice mixture, celery, green pepper and carrot.
• Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
• Stir in potatoes, undrained tomatoes, fish stock/clam juice.
• Bring to a boil, reduce heat, cover and simmer for 10 minutes more;
• Stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.

CLAM CHOWDER, LIGHTENED UP

Steps:

• In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
• Add flour and stir 1 to 2 minutes.
• Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
• Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
• Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
• Add clams, corn and adjust salt if needed and cook another 5 minutes.
• Serve and garnish with fresh parsley.