Best 5 Lowfat Clam Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Low-fat clam chowder is a classic comfort food with a creamy texture and savory taste that is surprisingly simple to make at home. As a clam chowder enthusiast, you might be concerned that reducing the fat content will compromise the flavor or texture of this beloved dish. However, with the right ingredients and a few simple techniques, you can create a low-fat clam chowder that is just as satisfying as the traditional version without sacrificing any of its deliciousness. Dive into this culinary adventure and discover how to make a lighter version of clam chowder that is packed with flavor and goodness.

Here are our top 5 tried and tested recipes!

CAULIFLOWER CLAM CHOWDER (LOW CALORIE)



Cauliflower Clam Chowder (Low Calorie) image

Dairy-free and low-calorie New England-style clam chowder. Feel free to make it your own.

Provided by Betty Cracka

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 55m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, sliced
5 cups water
2 cups chopped carrots
1 (16 ounce) package frozen cauliflower florets
4 teaspoons chicken bouillon granules
1 clove garlic, minced
2 (10 ounce) cans whole baby clams
2 cups sliced fresh mushrooms
salt and ground black pepper to taste
1 pinch red pepper flakes

Steps:

  • Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.
  • Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.
  • Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 14.3 g, Cholesterol 74.8 mg, Fat 5.7 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 1.4 g, Sodium 814.6 mg, Sugar 5.1 g

LOW-FAT CLAM & VEGETABLE CHOWDER



Low-Fat Clam & Vegetable Chowder image

Make and share this Low-Fat Clam & Vegetable Chowder recipe from Food.com.

Provided by Dancer

Categories     Chowders

Yield 3 serving(s)

Number Of Ingredients 8

1 cup small shell pasta (or other small pasta)
3 cups 1% low-fat milk
1 (10 ounce) bag frozen mixed vegetables, thawed and drained
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 1/2 teaspoons cornstarch
1 (6 ounce) can clams, drained
salt and pepper

Steps:

  • Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.
  • Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
  • Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
  • Stir cornstarch into soup and return to simmer.
  • Add clams and simmer for 3 minutes.
  • Season with salt and cracked black pepper.

LOWFAT CLAM CHOWDER



LOWFAT CLAM CHOWDER image

Categories     Shellfish

Yield 6 servings

Number Of Ingredients 13

3 - 6 1/2 oz cans clams in their own juice
4 slices turkey bacon, uncooked, sliced in strips
2 tbsp olive oil
1 sm onion, diced
2 cloves garlice, minced
1 tsp salt
1 tsp thyme
4-5 medium potatoes, peeled and cubed
3 celery stalks, chopped
3 tbsp butter
1/3 c flour
3 cans fat-free evaporated milk
1 cup skim milk

Steps:

  • Drain clams. Reserve juice. Heat oil, add onion, turkey bacon, garlic and celery. Saute 5 min. Add clam juice, salt, thyme and potatoes. Bring to boil. Reduce heat, simmer 20 min. Place two cups of potatoes (without juice) plus the bacon in food processor or blender and blend thoroughly. Pour into crock with rest of potatoes, mix and clams. Make roux with butter and flour. Add canned milk and simmer until thickened. Add to crock with skim milk and pepper. Mix well. Cook on low 4 hours or until ready to serve.

LOW-FAT CLAM CHOWDER



Low-Fat Clam Chowder image

You'd never guess that a rich and creamy clam chowder could be low-fat, but this one is! With lots of potatoes, turkey bacon and seasonings, this slimmed-down version, shared by Linda Tindel of Avondale, Arizona, is loaded with flavor.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 turkey bacon strips, diced
1 cup chopped onion
2 cups cubed red potatoes
2 cans (6-1/2 ounces each) minced clams, undrained
1 cup reduced-sodium chicken broth
1 cup chopped celery
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon reduced-sodium seafood seasoning
1/2 teaspoon salt-free lemon-pepper seasoning
1/8 teaspoon white pepper
1 tablespoon all-purpose flour
1-1/2 cups fat-free half-and-half

Steps:

  • In a large nonstick saucepan, cook bacon and onion over medium heat until onion is tender. Add the potatoes, clams, broth, celery and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. , In a small bowl, combine flour and half-and-half until smooth; stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 202 calories, Fat 2g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 778mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

LEGAL SEAFOOD STYLE LOW FAT CLAM CHOWDER



Legal Seafood Style Low Fat Clam Chowder image

No butter, milk or cream! The long simmering time gives this version it's intense flavor. I cut this recipe out of the Boston Globe in April 1989, about a year and a half after it was first added to the menu.

Provided by Lorac

Categories     Chowders

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup finely chopped onion
2 cups chopped clams (fresh or frozen)
2 1/2 cups bottled clam juice
1/2 cup water
1 bay leaf
1/4 teaspoon dried thyme
1 cup finely chopped celery
3/4 cup finely chopped carrot
1 cup potato, diced 1/4 inch
1 garlic clove, minced
salt & freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Add onion, clams, clam juice, water, bay leaf and thyme to a large sauce pan.
  • Bring to a boil over medium high heat, cover, reduce heat to low and simmer for 45 minutes.
  • Add celery and carrot, simmer covered 25 minutes.
  • Add potato and garlic, simmer covered 20 minutes.
  • Remove bay leaf, add salt if needed and a generous amount of black pepper.
  • Top with parsley and serve.

Tips:

  • Use fresh clams: Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use canned clams, but be sure to rinse them well before using.
  • Sauté the vegetables: Sautéing the vegetables in butter or olive oil will help to bring out their flavor and add depth to the chowder.
  • Use a good quality clam juice: The clam juice is a key ingredient in chowder, so be sure to use a good quality brand. Look for clam juice that is low in sodium and made with natural ingredients.
  • Season to taste: Don't be afraid to season your chowder to taste. Add salt, pepper, and other herbs and spices until it reaches the desired flavor.
  • Serve with crusty bread or crackers: Chowder is a hearty and delicious soup that is perfect for a cold day. Serve it with crusty bread or crackers for a complete meal.

Conclusion:

Low-fat clam chowder is a delicious and healthy soup that is perfect for a cold day. It is made with fresh clams, vegetables, and a flavorful broth. This recipe is low in fat and calories, making it a great choice for those who are watching their weight. So next time you are looking for a hearty and delicious soup, give this low-fat clam chowder a try.

Related Topics