Nutrition Facts

  • One serving:
  • 1 cup (prepared with sodium-free bouillon and fat-free half-and-half)
  • Calories:
  • 220
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 50 mg
  • Sodium:
  • 416 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 1 g
  • Protein:
  • 20 g


Salmon Chowder

This rich and hearty light chowder from Vicki Thompson of Bristol, New Brunswick delivers many levels of flavor... View this recipe »



Keep Clams Tender

Homemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of... Read more »


Half-and-Half Substitute

When a recipe calls for half-and-half cream, what can you use in place of it if you don't keep half-and-half... Read more »

Bacon Clam Chowder

Cooking for 2 - try a FREE ISSUE today!

Chopping the clams into tiny pieces adds big flavor to this full-bodied chowder from Betty Lineaweaver. “Everyone says it's the best they've ever tasted,” she writes from her Paradise, California home. “I like to serve it with garlic bread or a side salad.”

SERVINGS: 3

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep: 15 min. Cook: 25 min.

Ingredients:

  • 1 can (6-1/2 ounces) minced clams
  • 1 cup reduced-sodium chicken broth
  • 1 medium potato, peeled and cubed
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 1/2 cup half-and-half cream
  • 1-1/2 teaspoons butter
  • Dash cayenne pepper
  • 2 bacon strips, cooked and crumbled

Directions:

Drain clams, reserving juice; set aside. Place the clams in a food processor; cover and process until finely chopped. Set aside.
    In a large saucepan, combine the broth, potato, celery, onion, bouillon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender. Stir in the reserved clam juice.
    Combine cornstarch and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cayenne and clams. Cook and stir over medium heat for 3-4 minutes or until heated through. Garnish with bacon. Yield: 3 cups.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.