Low-Fat New England Clam Chowder with Fresh Clams

Name: Low-Fat New England Clam Chowder with Fresh Clams
Yield: Serves 6
Ingredients: 7 pounds, medium-size hard-shell clams (see note); 3 cups, water; 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; 3/4 cup, instant potato flakes (see note); 1 tablespoon, cornstarch; 3/4 cup, fat-free half-and-half; 1 tablespoon, chopped fresh parsley leaves; , Salt and pepper

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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

TIME1¼ hours

WHY THIS RECIPE WORKS

While we didn’t eliminate bacon altogether from our recipe for Low-Fat New England Clam Chowder with Fresh Clams, we reduced the amount to just a few slices, and chopped it finely so the smoky, meaty flavor dispersed into every spoonful. A ...

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