Low-Fat New England Clam Chowder with Fresh Clams

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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.

SERVES 6

TIME 1¼ 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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