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.
Ingredients
Cooking Instructions
-
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.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Comments