Legal Seafood Style Low Fat Clam Chowder

Lorac's Note:

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.

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• ½ cup finely chopped onion
• 2 cups chopped clams (fresh or frozen)
• 2 ½ cups bottled clam juice
• ½ cup water
• 1 bay leaf
• ¼ teaspoon dried thyme
• 1 cup finely chopped celery
• ¾ 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

Directions:

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

Reviews

[CTRmom]

The idea of a clam-broth, veggie-filled chowder sounded appealing, but the reality was less so. Sorry, but it's back to "full-fat" clam chowder for me.

[Chef #911978]

Definitely a keeper. I made a budget version (with can clams), and added corn and cilantro instead of parsley. I love clam chowder by my kids don't. This one even they did. I ate 3 bowls. Thanks for posting.

[fulmar]

This recipe produces a delicious, thin and intensely clam-flavored broth, packed with clams and vegetables. It is the polar opposite of the many clam chowder recipes that are based on whipping cream or half and half, which though delicious, often seem more focused on creating a thick creamy texture than a good clam flavor. Followed groovrooby's suggested quantities, using 4 cans chopped clams and 1 bottle clam juice, but did not add corn. Truly delicious.