Clam Chowder - 13g Carbs, 1.1g Fiber, 4.3g Sugar
From: www.dlife.com
A delicious version of classic white clam chowder soup.
Prep Time: 15 min
Cook Time: 20 min
Difficulty: INTERMEDIATE
Servings: 10
26 oz minced canned clams, 4 - 6 1/2 oz cans
2 cup clam juice
5 piece reduced sodium bacon slices, cooked, cut into 1/2-inch pieces
3/4 cup fresh chopped onion
1/2 cup fresh chopped celery
1 1/2 tsp Butter, unsalted
2 cup Potatoes, fresh, with skin, diced, cubed (red)
1 Tbsp fresh thyme
1/2 tsp salt substitute
1/4 tsp black pepper
1 bay leaf
2 1/4 cup evaporated skim milk
1 1/2 cup Milk, 1%, with add vitamin A & D
1 1/2 tbsp cooking sherry
1 Tbsp chopped parsley
1. Strain clams in a colander placed over a bowl to save the liquid.
2. Pour bottled clam juice into saved clam juice to make 3 1/2 cups.
Reserve clams and juice.
3. Crisp bacon in Dutch oven over medium heat, stirring frequently.
4. Using a slotted spoon, take bacon out of pot leaving 2 teaspoons
bacon grease in pot.
5. Place bacon back in pot and raise heat to medium high. Saute onion,
celery, and butter in pot 6 minutes.
6. Mix clam juice, potato, thyme, salt, pepper, and bay leaf into pot
and let boil. Place lid on pot, lower heat, and simmer 15 minutes.
7. Mix in clams, evaporated and 1% milk and sherry and cook 5 minutes
or until fully heated, stirring frequently.
8. Take bay leaf out and top with parley before serving.
Additional Information -
If fresh clams are available, use about 1 1/2 cups chopped clams.
Servings: 10
Serving Size: 1 cup
Nutrition per Serving:
129.7 Calories, 2.7g Total Fat, 1.2g Saturated Fat, 1.6g Unsaturated Fat,
568.2mg Potassium, 13.2g Protein, 962.9mg Sodium, 13g Total Carbs,
1.1g Dietary Fiber, 4.3g Sugars
Dietary Exchanges:
1/2 Fat, 1/4 Milk, 1/4 Starch, 1 1/4 Very Lean Meat
