To slim this dish-by more than half the calories and cholesterol-we trimmed the bacon, swapped reduced-fat milk for cream, and added in flour in place of several starchy potatoes.
Active time: 20 minutes II Total time: 55 minutes II Makes: 6 first-course servings
- 1-1/2 cups water plus more for broth
- 12 large cherrystone or chowder clams, scrubbed
- 2 slices bacon, chopped
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 2 tablespoons all purpose flour
- 1 large potato (12 ounces), peeled and cut into 1-1/2 inch chunks
- 2 cups reduced fat (2%) milk
- 1/8 teaspoon ground black pepper
- 1 tablespoon finely chopped fresh chives
- In 4-quart saucepan, bring water to a boil over high heat. Add clams; return to a boil. Reduce heat to medium-low; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any unopened clams.
- Into 4-cup liquid measuring cup, strain clam broth through sieve lined with paper towel. Add water to broth to equal 2-1/2 cups total.
- Rinse saucepan to remove any grit. In same saucepan, cook bacon on medium until browned. With slotted spoon, transfer bacon to paper towels to drain, leaving bacon fat in pan. Add onion, carrot, and celery to pan, and cook 9 to 10 minutes or until tender, stirring occasionally. Meanwhile, remove clams from shells and coarsely chop.
- Stir flour into vegetable mixture; cook 1 minute, stirring. Gradually stir in clam broth. Add potato; bring to a boil. Cover, simmer on low 12 minutes or until potato is tender, stirring occasionally. Stir in milk, clams, pepper and bacon; heat through (do not boil). Sprinkle with chives to serve.
Each serving: About 180 calories; 8g protein, 20g carbohydrate, 9g total fat (4g saturated), 2g fibre, 21mg cholesterol, 155mg sodium
– from the Good Housekeeping book, “400 Heart Healthy Recipes and Tips”.