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Have you ever looked at what is in foods these days? Have you ever wondered why life has gotten so crazy that we all rely on processed "quick" foods and fast foods? Well I have had my eyes opened recently when we started to realize our oldest child could be ADD. I decided to clean up our diets and turn out lives around. I am a woman, married to a wonderful man who supports everything I do. We have 3 wonderful children who keep us on our toes and every day when I pick them up from school the first things out of their mouths is "mommy what's for dinner" so here it is...

Sunday, February 20, 2011

Healthy New England Clam Chowder

It's comfort food at it's best.  This week has been a cold one and my middle child told me he wanted to try clam chowder so I took him up on that and made a quick & healthy Feingold friendly & Clean Eating clam chowder...Enjoy!!!

New England Clam Chowder

Serves 5


  • 2 teaspoons olive oil
  • 4 slices bacon, chopped (make sure it's approved)
  • 1 medium onion, chopped
  • 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
  • 1 medium red potato, diced
  • 1 8-ounce bottle clam juice
  • 1 bay leaf
  • 3 cups low-fat milk (I used 1%)
  • 1/2 cup organic 1/2 & 1/2
  • 1/3 cup whole wheat flour
  • 3/4 teaspoon salt
  • 3 6-ounce cans chopped baby clams, rinsed
  • 2 scallions, thinly sliced
  1. Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.
  2. Whisk milk, 1/2 & 1/2, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
  3. To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.

    VERDICT: This was wonderful...easy, thick and tasty with only a fraction of the fat of regular clam chowder.  My family loved it and the only complaint was where is the bread bowls LOL

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