Low-Fat New England Clam Chowder

Name: Low-Fat New England Clam Chowder
Yield: Serves 6
Cuisine: American, New England
Ingredients: 2 slices, bacon, chopped fine; 1 , onion, chopped fine; 2 , garlic cloves, minced; 1/4 teaspoon, dried thyme; 1 pound, russet potatoes, peeled and cut into 1/2-inch chunks; 1/4 cup, white wine; 2 , bay leaves; 4 , (6.5-ounce) cans chopped clams, drained and juices reserved; 3/4 cup, instant potato flakes (see note); 1 tablespoon, cornstarch; 1 , (8-ounce) bottle clam juice; 3/4 cup, fat-free half-and-half; 1 tablespoon, chopped fresh parsley leaves; , Salt and pepper

4 comments

Appears in Cook's Country August/September 2008

Heavy cream and bacon are the main sources of flavor-and fat-in this classic soup.

SERVES6

TIME1 hour

WHY THIS RECIPE WORKS

We wanted to create a Low-Fat New England Clam Chowder without sacrificing flavor. And while we didn’t eliminate bacon altogether from our recipe for low-fat chowder, we reduced the amount to just a few slices, chopped finely so the smoky, ...

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