Low-Fat Clam Chowder
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1810 g
Clam (cherrystone, scrubbed)1 medium
Onion (diced)1 stalk
Celery (thinly sliced)2 cloves
Garlic (minced)1 tsp
Thyme (fresh)4 tsps
Unsalted Butter (sliced)2 tbsps
Parsley (chopped fresh)2 tbsps
Chives (chopped fresh)1 tsp
PaprikaDirections:
1
Put the clams and 2 cups water in a pot
2
Cover, bring to a boil over medium-high heat and cook 5 minutes
3
Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl
4
Pour the liquid into a large measuring cup
5
(You should have 3 cups liquid; add water if needed
6
) Wipe out the pot
7
Pour the liquid back into the pot through a paper towel-lined sieve
8
Add the potatoes, cover and simmer until tender, about 15 minutes
9
Remove one-third of the potatoes
10
Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes
11
Puree in batches in a blender until smooth
12
Return the soup to the pot
13
Cook the bacon in a skillet over medium heat until crisp, about 5 minutes
14
Add the onion and celery and cook until soft, about 5 minutes
15
Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes
16
Add the bacon mixture and reserved potatoes to the soup
17
Cover and cook over low heat, about 5 minutes
18
Meanwhile, remove the clams from their shells and roughly chop
19
Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes
20
Discard the bay leaves
21
Season the soup with salt and pepper and reheat
22
Serve topped with a slice of butter, parsley, chives and paprika
23
Photograph by Andrew Mccaul