Light Clam Chowder

Light Clam Chowder

I forget how much I enjoy a creamy clam chowder and especially at this time of year when the temperatures dip below freezing.  But I won’t ever order it when dining out because, although very tasty, traditional clam chowder prepared at a restaurant is over-the-top calorie heavy due to the amount of cream and butter typically used.  So I’ve lightened up the original and produced a wonderfully light and flavorful soup that still has plenty of creaminess.  It’s a little trick I’ve used in other “cream-based” recipes like my Chicken Corn Chowder or Simple Chicken Zucchini Alfredo.  I use fat-free half and half with low-fat milk in place of the cream and along with cooked diced potatoes, a thick creamy soup is the result.

I love the carrots, celery and onion combination; it makes my house smell so delightful as they saute in a little butter before I add the broth and potatoes which are allowed to simmer for a while to soften everything up.  Then I add a flour/broth mix to thicken things up a little more before finishing off with the magic ingredients:  fat-free half and half and low-fat milk.  Clams need to be added at the end of the cooking time as extra boiling makes them tough and chewy.  Season with fresh thyme and paprika and serve with some crusty rustic bread for a perfect winter’s night meal.

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