Recipe Image

New England Style Hearty Clam Chowder

  • 10 m
  • 35 m
Diabetic Living Magazine
“You'll love this classic New England chowder with a twist—lima beans!”

Ingredients

    • 2 tablespoons unsalted butter
    • 1 cup chopped onion
    • 1 cup chopped celery
    • 2 cloves garlic, minced
    • ½ teaspoon dried thyme, crushed
    • ¼ teaspoon black pepper
    • ½ cup dry white wine or 2 Tbsp. lemon juice
    • ¼ cup all-purpose flour
    • 2 cups low-fat (1%) milk
    • ½ cup unsalted vegetable stock or reduced-sodium chicken broth
    • 2 cups frozen baby lima beans, thawed
    • 1 (10 ounce) can whole baby clams, undrained
    • ½ cup snipped fresh Italian parsley
    • 4 slices lower-sodium, less-fat bacon, crisp-cooked and coarsely crumbled

Directions

  • 1 In a large saucepan melt butter over medium. Add onion and celery; cook 5 minutes or until tender, stirring occasionally. Add garlic, thyme and pepper; cook and stir 2 minutes. If using wine, remove pan from heat and carefully add to saucepan. Return to heat and cook until nearly evaporated.
  • 2 Sprinkle with flour; cook and stir 1 minute. Stir in milk and stock. Bring just to boiling. Cook and stir until slightly thick. Stir in beans, clams, ¼ cup of the parsley and, if using, the lemon juice; heat through.
  • 3 Top servings with bacon and the remaining ¼ cup parsley.
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