Prep 15 mins
Cook 50 mins
A lighter version of a rich clam chowder. This recipe does not skimp on taste but saves the calories and fat.
- 2 slices bacon, cooked crisp and broken
- 2 large yellow onions, finely chopped
- 1⁄2 cup low-fat chicken broth
- 2 medium potatoes, cubed
- 1 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups skim milk
- 2 cups fat-free half-and-half
- 4 (10 ounce) cans baby clams, undrained
- 1 teaspoon Worcestershire sauce
- 3 tablespoons parsley, chopped
- Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.
- Add onion to pot, sauté until softened, and then add potatoes and chicken stock.
- Season with salt and cayenne, cover and cook for 15 minutes.
- In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.
- Cook for 1 minute, then add half and half and milk while whisking.
- Cook over low heat until thickened.
- Pour into onion and potato mixture; add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.
- Add Worcestershire and bacon.
- Add the other 2 cans of reserved juice a bit at a time to reach desired consistency.
- Stir and gently cook over moderate heat until heated through.
- Garnish with parsley and paprika.