Name: Low-Fat New England Clam Chowder
Total time: 1 h
Cuisine: New EnglandAmerican
Ingredients: 2 slices bacon , chopped fine; 1 onion , chopped fine; 2 garlic cloves , minced; 1/4 teaspoon dried thyme; 1 pound russet potatoes , peeled and cut into 1/2-inch chunks; 1/4 cup white wine; 2 bay leaves; 4 (6.5-ounce) cans chopped clams , drained and juices reserved; 3/4 cup instant potato flakes (see note); 1 tablespoon cornstarch; 1 (8-ounce) bottle clam juice; 3/4 cup fat-free half-and-half; 1 tablespoon chopped fresh parsley leaves; Salt and pepper

Why This Recipe Works

We wanted to create a Low-Fat New England Clam Chowder without sacrificing flavor. And while we didn’t eliminate bacon altogether from our recipe for low-fat chowder, we reduced the amount to just a few slices, chopped finely so the smoky, meaty flavor dispersed into every spoonful. A full pound of potatoes made the chowder especially hearty, without tipping the scales. The key to thickening the chowder was an unconventional ingredient: Instant potato flakes. Microwaving the flakes with some clam broth ensured that they dissolved fully in the chowder, and a little cornstarch gave the soup a silky finish.

Before You Begin

Our tasters preferred the fluffy texture of russet potatoes in this chowder. While both instant potato flakes and potato buds will work here, avoid potato granules, which have a slightly metallic taste.

Instructions

Cook bacon in Dutch oven over medium-low heat until browned, about 10 minutes. Add onion and cook until softened, about 10 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add potatoes, wine, bay leaves, and reserved canned clam juice; increase heat to medium and simmer until potatoes are tender, 10 to 12 minutes.

Whisk potato flakes, cornstarch, and bottled clam juice in bowl. Microwave until mixture is thickened and smooth, about 1 minute. Stir potato flake mixture into pot and simmer until thickened, about 3 minutes. Add half-and-half, parsley, and chopped clams to pot and cook until heated through, about 2 minutes (do not let chowder boil or it will curdle). Discard bay leaves and season with salt and pepper. Serve.