Low-Fat New England Clam Chowder

From Cook's Country | August/September 2008

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, meaty flavor dispersed into every spoonful. A full… read more

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, meaty flavor dispersed into every spoonful. A full pound of potatoes made the chowder especially hearty, without tipping the scales.

The key to thickening the chowder was an unconventional ingredient: Instant potato flakes. Microwaving the flakes with some clam broth ensured that they dissolved fully in the chowder, and a little cornstarch gave the soup a silky finish.

Traditional New England clam chowder has 480 calories, 32 grams of fat, and 15 grams of saturated fat per 1 1/4-cup serving. Our Low-Fat New England Clam Chowder has 230 calories, 6 grams of fat, and 2 grams of saturated fat per 1 1/4-cup serving.

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Serves 6

Our tasters preferred the fluffy texture of russet potatoes in this chowder. While both instant potato flakes and potato buds will work here, avoid potato granules, which have a slightly metallic taste.

Ingredients

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