Low Fat Clam Chowder


2 slices turkey bacon
1 cup chopped onion
3/4 cup chopped celery
1/4 tsp salt
1/4 tsp dried thyme
1 clove garlic, minced
1 lb chopped fresh clams, undrained
2 1/2 cups diced, peeled baking potato
Two 8-ounce bottles of clam juice
1 whole bay leaf
1 1/2 cups skim milk
1/4 cup all-purpose flour

1. Cook bacon in large Dutch oven sprayed with cooking spray over medium heat until crisp. Remove bacon from pan, leaving any drippings in pan. Crumble bacon and set aside. Add onion, celery, salt, thyme, and garlic to same pan; cook 4 minutes or until vegetables are tender.

2. Drain clams (reserving liquid). Add clam liquid, potato, clam juice and bay leaf to the pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender; discard bay leaf.

3. Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

Servings: 4

Nutrition Facts
Amount Per Serving
Calories 275
Calories From Fat (10%) 27
Total Fat 2.95g
Saturated Fat 0.62g
Cholesterol 46.00mg
Sodium 798.17mg
Potassium 941.26mg
Carbohydrates 39.94g
Dietary Fiber 2.69g
Sugar 11.19g
Net Carbohydrates 37.25g
Protein 21.48g

WW Points: 6.5

Cooking Tips
*You may substitute canned clams for fresh if you wish.

Recipe Source: Adapted from Cooking Light

PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.


Leave a Comment