Clam Chowder, or Clam Chowder, is a popular chowder in the coastal American region of New England. Traditionally, this thick, aromatic soup is cooked with heavy cream, but in this low-calorie version, they were replaced with skim cream, and so that the chowder does not lose its characteristic light creamy texture, part of the potatoes in the soup is whipped with a blender, then it will turn out thick and very appetizing. The soup is cooked in clam broth, but their finished meat is added at the very end along with fried bacon, which infuses the creamy taste with its zesty smoked aroma. Serve sprinkled with fresh herbs.

Ingredients

• 1.8 kg. Cherristone clams, brushed 2 large red potatoes, peeled and diced 1 cm each. 1 slice of lean bacon, diced 1 medium onion, diced 1 celery stalk, thinly sliced ​​2 garlic cloves, minced 1 teaspoon fresh thyme 2 bay leaves 1 tbsp. skim cream 4 tsp unsalted butter, chopped 2 tbsp. l. chopped fresh parsley 2 tbsp. l. chopped fresh chives 0.5 tsp. paprika

Directions

1. Place the clams in a saucepan and cover with 2 tbsp. water. Cover, bring to a boil over medium heat and simmer for 5 minutes. Remove the lid and continue cooking until the shells open, 5-10 minutes (discard any unopened shells); transfer the clams to a bowl.
2. Pour the clam stock into a large measuring glass. You must have 3 tbsp. liquids; add water if necessary. Wash the pot. Strain the liquid back into the pot through a paper towel lined sieve. Add potatoes, cover and cook until tender, about 15 minutes. Remove one third of the potatoes. Continue to cook the remaining potatoes, covered, until tender, about 10 minutes more.
3. Then grind in a blender in several portions until smooth. Return the soup to the pot. In a skillet over medium-high heat, fry the bacon until crispy, about 5 minutes. Add onion and celery and cook until soft, about 5 minutes. Add garlic, thyme and bay leaf and cook, stirring occasionally, for about 3 minutes. Add bacon mixture and set potatoes to soup. Cover and simmer over low heat for about 5 minutes.
4. In the meantime, remove the clams from their shells and chop coarsely. Stir the clam meat and cream into the soup; remove from heat, cover and let it brew for 20-30 minutes. Throw away the bay leaves. Season the soup with salt and pepper and reheat. Serve with a wedge of butter, parsley, chives and paprika.

Low-calorie clam chowder

• Serves: -
• Prepare Time: -
• Cooking Time: 1 h. 45 min
• Calories: -
• Difficulty: Easy

Clam Chowder, or Clam Chowder, is a popular chowder in the coastal American region of New England. Traditionally, this thick, aromatic soup is cooked with heavy cream, but in this low-calorie version, they were replaced with skim cream, and so that the chowder does not lose its characteristic light creamy texture, part of the potatoes in the soup is whipped with a blender, then it will turn out thick and very appetizing. The soup is cooked in clam broth, but their finished meat is added at the very end along with fried bacon, which infuses the creamy taste with its zesty smoked aroma. Serve sprinkled with fresh herbs.

Ingredients

• 1.8 kg. Cherristone clams, brushed 2 large red potatoes, peeled and diced 1 cm each. 1 slice of lean bacon, diced 1 medium onion, diced 1 celery stalk, thinly sliced ​​2 garlic cloves, minced 1 teaspoon fresh thyme 2 bay leaves 1 tbsp. skim cream 4 tsp unsalted butter, chopped 2 tbsp. l. chopped fresh parsley 2 tbsp. l. chopped fresh chives 0.5 tsp. paprika

Directions

1. Place the clams in a saucepan and cover with 2 tbsp. water. Cover, bring to a boil over medium heat and simmer for 5 minutes. Remove the lid and continue cooking until the shells open, 5-10 minutes (discard any unopened shells); transfer the clams to a bowl.
2. Pour the clam stock into a large measuring glass. You must have 3 tbsp. liquids; add water if necessary. Wash the pot. Strain the liquid back into the pot through a paper towel lined sieve. Add potatoes, cover and cook until tender, about 15 minutes. Remove one third of the potatoes. Continue to cook the remaining potatoes, covered, until tender, about 10 minutes more.
3. Then grind in a blender in several portions until smooth. Return the soup to the pot. In a skillet over medium-high heat, fry the bacon until crispy, about 5 minutes. Add onion and celery and cook until soft, about 5 minutes. Add garlic, thyme and bay leaf and cook, stirring occasionally, for about 3 minutes. Add bacon mixture and set potatoes to soup. Cover and simmer over low heat for about 5 minutes.
4. In the meantime, remove the clams from their shells and chop coarsely. Stir the clam meat and cream into the soup; remove from heat, cover and let it brew for 20-30 minutes. Throw away the bay leaves. Season the soup with salt and pepper and reheat. Serve with a wedge of butter, parsley, chives and paprika.

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