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New England Clam Chowder

November 2, 2013

1 New England Clam Chowder (2)

My friend Janet comes through again with this delicious Clam Chowder recipe.  Even though it is made with lower calorie ingredients, it still has such a rich flavor.  I used red potatoes and left the skin on to give it some color.  Using packaged crumbled bacon, makes this a quick and easy soup to throw together.  It is not thick like your higher calorie chowders but still so very good!

1 New England Clam Chowder (1) 2 slices bacon or 4 T. of real bacon bits

1 medium onion, chopped

2 medium potatoes, cut into bite-size pieces (about 1 1/2 cups)

In stock pot, cook bacon, onion and potatoes.  Cook until onions are translucent.

1 New England Clam Chowder (3)

3 (7 1/2 oz.) cans clams, drained – reserve 1 cup clam juice 1 cup water

Add 1 cup of the reserved clam juice and 1 cup of water.

New England Clam Chowder (5)

Cover and cook until potatoes are tender.

1 New England Clam Chowder (4)

1/4 cup Brummel and Brown butter, melted

1/4 cup flour

Melt butter and stir in the flour.

New England Clam Chowder (16)

Whisk into potatoe mixture.

New England Clam Chowder (17)

3 cups skim milk or 2 % milk (We liked the 2% better)

1 tsp. salt

1/8 tsp. pepper

1/2 tsp. garlic granules

1/4 tsp. Italian seasoning

Add clams, milk, and seasonings. 1 New England Clam Chowder (5)

1 New England Clam Chowder (6)

Simmer until hot and the milk thickens.

Makes about 6 cups

WEIGHT WATCHERS:  Using Skim milk – Approximately 4.5 PointsPlus per one cup serving.  Using 2% milk- 5 PointsPlus per 1 sup serving.

Recipe Source:  Janet G.

FULL RECIPE WITHOUT PICTURES —

NEW ENGLAND CLAM CHOWDER

2 slices bacon or 4 T. of real bacon bits

1 medium onion, chopped

2 medium potatoes (about 1 1/2 cups), cut into small bit-sized pieces

3 (7 1/2 oz.) cans clams, drained – reserve 1 cup clam juice 1 cup water

1/4 cup Brummel and Brown butter, melted

1/4 cup flour

3 cups skim milk

1 tsp. salt

1/8 tsp. pepper

1/2 tsp. garlic granules

1/4 tsp. Italian seasoning

In stock pot, cook bacon, onion and potatoes.  Cook until onions are translucent.

Add 1 cup of the reserved clam juice and 1 cup of water.

Cover and cook until potatoes are tender.

Melt butter and stir in the flour.  Add to potatoes mixture.

Add clams, milk, and seasonings.

Simmer until hot and the milk thickens.

Makes about 6 cups

WEIGHT WATCHERS:  Approximately 4.5 PointsPlus per one cup serving.

Recipe Source:  Janet G.

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2 Comments leave one →
  1. November 2, 2013 9:20 pm

    This looks delicious and I love the bowl!

    • November 20, 2013 3:42 pm

      This is a delicious “lower calorie” Clam Chowder. The first time I made it, I used 2% milk. The 2nd time I used skim. It tasted SO much better with the 2%. If you are counting Weight Watcher points, it is totally worth the extra points.

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