Low-Fat New England Clam Chowder with Fresh Clams
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
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 ...