Now Eat This
Fried Chicken, Macaroni 'n' cheese, Brownies, and 147 Other Favorite Dishes You Thought You Could Never Eat Again
- All Under
350 Calories
Ballantine Books
| Spring 2010
New England Clam Chowder
This clam chowder has been an American
classic since the early 1800s and it's easy to see why. Cream strike
one! White potatoes-strike two! Bacon-should be strike three,
you're out! Here's the good news: By replacing whole milk and cream
with skim milk and yogurt, I had a calorie deficit-which I used to
include some bacon.
Serves 4
1 medium yellow onion, diced
4 garlic cloves, chopped finely
4 cups cauliflower florets
1 1/2 cups skim milk
Three 6.5-ounce cans chopped clams, with their liquid
2 tablespoons cornstarch
6 tablespoons real bacon bits, such as Hormel Real Bacon Bits
2/3 cup Greek yogurt
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
1. In a large Dutch oven, combine
the onion, garlic, cauliflower, and milk. Bring the mixture to a boil
over high heat. Reduce the heat to low, cover, and simmer until the
vegetables are tender, about 7 minutes.
2. Strain the clams, reserving
the juice. In a medium bowl, whisk the clam juice into the cornstarch.
3. Raise the heat under the
Dutch oven to medium, and whisk the cornstarch mixture into the soup.
Bring the soup to a boil, whisking constantly. Then reduce the heat
and simmer until the soup has thickened, about 2 minutes.
4. Add the clams and bacon to
the soup, and remove from the heat. Whisk in the yogurt and chives.
Season the soup with salt and pepper to taste, and serve.
Nutritionals:
Traditional: Calories: 480 Fat: 33g
Rocco's: Calories: 299 Fat: 9g
Protein: 34g, Carbs: 24g, Cholest.: 121g, Fiber: 3g, Sodium: 1,130mg