Low fat healthy clam chowder
Low fat healthy clam chowder

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, low fat healthy clam chowder. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Recipe courtesy of Food Network Kitchen. Categories: Chowder Clam Recipes Shellfish Recipes Low-Fat Gluten Free. Recipe for Low Fat Clam Chowder. Nutritional information, Weight Watcher points and photograph included.

Low fat healthy clam chowder is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Low fat healthy clam chowder is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook low fat healthy clam chowder using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Low fat healthy clam chowder:
  1. Get 1 can chopped clams (approximately 6.5 ounces)
  2. Take 1 parsnip
  3. Make ready 1 medium potato or 2 small potatoes
  4. Take 1 small carrot
  5. Get 1/2 stalk celery
  6. Prepare 1/2 bell pepper
  7. Take 1/4 teaspoon salt
  8. Make ready 1/2 teaspoon paprika
  9. Take 1/4 teaspoon white pepper
  10. Take 1/2 a bay leaf
  11. Make ready 1/8 teaspoon dried thyme
  12. Make ready 1/8 teaspoon garlic powder
  13. Get .25 cups unsweetened soy milk or nonfat milk
  14. Take Fresh curly parsley to garnish
  15. Get Sourdough bread

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Instructions to make Low fat healthy clam chowder:
  1. Wash, peel and chop the parsnip. Place in a pot with water and boil until soft.
  2. Purée the parsnips with an immersion blender and pour back into the pan.
  3. Wash, peel and chop the carrots. Wash and chop the potatoes. Add to the pan along with salt, herbs and spices. Open and drain liquid from clams into a bowl. Add to pot.
  4. Turn stove on medium low and simmer for about 5 minutes until the carrots and potatoes are a little soft. Stir frequently.
  5. When the carrots and potatoes are about half cooked, add chopped celery and peppers. Cook until all veggies are soft. Remove pan from heat and add soy milk and clams.
  6. Remove bay leaf. Garnish with chopped fresh parsley, serve with crusty sourdough bread and enjoy.

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