1/3 Photos of New England Clam Chowder Lower Fat
While looking for a low-fat chowder recipe, I came across one and made some modifications to it. This is a wonderful chowder for those looking for flavor without the guilt.
My Private Note
Units: US | Metric
- 2 (6 1/2 ounce) cans minced clams (with juices)
- 2 cups finely chopped red potatoes
- 1/2 cup finely chopped white onion
- 1 1/2 teaspoons instant chicken bouillon granules
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dried parsley
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups reduced-fat milk
- 3 tablespoons cornstarch
- 1 1/2 cups evaporated 2% milk
- 1Drain the clams reserving juices.
- 2Add enough water to juice to make 1 cup liquid.
- 3In a medium saucepan, combine clam juice, potatoes, onions, bouillon granuales,Worcestershire sauce,, parsley, pepper and garlic powder.
- 4Bring to a boil, reduce heat.
- 5Cover and let simmer 5-10 minutes or until potatoes are tender.
- 6Using the back of a fork, or a hand masher, mash potatoes.
- 7In a small bowl combine the milk and cornstarch.
- 8Add cornstarch and milk mix and evaporated milk to the sauce pan.
- 9Cook on medium high heat until mixture starts to thicken, 5-10 minutes.
- 10Stir in clams, bring to a boil, reduce heat to low and simmer 2 minutes, stirring frequently.
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Nutritional Facts for New England Clam Chowder Lower Fat
Serving Size: 1 (192 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 266.7
- Calories from Fat 31
- Total Fat 3.5 g
- Saturated Fat 1.5 g
- Cholesterol 53.6 mg
- Sodium 608.2 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 1.7 g
- Sugars 6.6 g
- Protein 27.4 g
The following items or measurements are not included:
evaporated 2% milk