Skinny Clam Chowder -

Skinny Clam Chowder

Lunch

A thick and creamy clam chowder with potatoes, bacon and chives.

About 20 minutes

About 30 minutes

1Fill a 4-quart saucepan 3/4 full with cold water and place over high heat. When boiling, add clams. Return to a boil, then reduce heat to medium-low and cover.

2Cook 10 minutes, or until clams open. As they open, use a slotted spoon to move them to a separate bowl.
3Strain broth, then add water to equal 2 1/2 cups. Rinse saucepan, then place back over medium heat. Add bacon and cook until browned. Remove from pan and place on a plate lined with paper towels.

4Add onion, carrot and celery to pan, cook 9-10 minutes, stirring every few minutes. Chop clams; set aside.
5Add flour to pan and stir for 1 minute. Add clam broth and potato, stir. When boiling, cover, reduce heat to low and cook 12 minutes, stirring every few minutes.

6Add milk, clams, 1/2 tsp. pepper and bacon. Stir until heated through, add chives and serve.

Serving Size: 1/6 of soup

Amount Per Serving:

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Pork, Dairy, Shellfish

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.