Low-Fat New England Clam Chowder
Appears in Cook's Country August/September 2008
Heavy cream and bacon are the main sources of flavor-and fat-in this classic soup.
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, ...