Low fat healthy clam chowder
I needed a #lowfat #oilfree version so I made this. It’s been so long since I ate regular clam chowder that I have no idea if it tastes like the real thing, but I enjoyed it.
You could make some Turkey bacon or tempeh “Facon” (find recipe here on CookPad) to add as a garnish, but I didn’t this time.
Low fat healthy clam chowder
I needed a #lowfat #oilfree version so I made this. It’s been so long since I ate regular clam chowder that I have no idea if it tastes like the real thing, but I enjoyed it.
You could make some Turkey bacon or tempeh “Facon” (find recipe here on CookPad) to add as a garnish, but I didn’t this time.
Open in Cookpad AppSteps
- 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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