Low-Fat New England Clam Chowder with Fresh Clams
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 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 they dissolved fully in the chowder, and a little cornstarch gave the soup a silky finish. Just a little fat-free half-and-half contributed the rich texture and flavor of full-fat cream—with a fraction of the fat and calories.
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