Low-Fat New England Clam Chowder
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, 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.
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