Skinny Clam Chowder
Skinny Clam Chowder is a low calorie, low fat recipe for clam chowder that's gluten free and big on flavor for a tasty all year soup.
Servings: 10
Ingredients
- 1 large onion 2-3 cups
- 3 cups celery
- 2 large russet potatoes
- 3 bay leaves
- 1 cup dry white wine
- 4 cups chicken stock
- 1 pound small potatoes or more halved or quartered
- 1 tablespoon old bay
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 1 tablespoon dried parsley
- ½ teaspoon black pepper
- 4- 6.5 oz cans clams I use whole and chop some and leave some whole
- 1 cup reduced fat sour cream
- 1 ½ cups milk 1%
Instructions
- Dice the onion and celery.
- Peel the russet potatoes and chop roughly.
- Saute in 1-2 tablespoons olive oil, until the onions and celery are softened.
- Add the bay leaves, old bay, garlic, salt, parsley and black pepper and cook for a minute or two.
- Add the wine. Cook until all the wine has evaporated.
- Add the chicken stock. Cook until the potatoes are fork tender (10 minutes).
- Mash the potatoes.
- Wash and half or quarter the little potatoes. You want little bite-sized pieces.
- Add the little potatoes. Cook until fork tender.
- Add the sour cream, milk and clams. I like to chop some of the clams and leave some whole. Cook just until heated through.
- Serving it in a mug with the Golden Gate Bridge on it just seemed right.
Notes
Makes about 4 quarts- but can easily be cut in half if you don't want a lot of leftovers.