The addition of brown rice and cooking slowly makes this low-fat clam chowder taste very creamy.

Serves 4

Ingredients:

  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cups diced yellow onion
  • 2 cloves garlic, minced
  • 2 ounces lean ham
  • 1 tablespoon canola oil
  • 1 cup diced fresh clams
  • 1/2 cup clam juice
  • 2 cups low-fat milk
  • 1 1/2 cups vegetable stock
  • 1 teaspoon minced thyme
  • 1 teaspoon minced oregano
  • 1 teaspoon fennel seed
  • 1 tablespoon black pepper
  • 1/2 cup diced red potatoes
  • 1/4 cup brown rice, uncooked

Directions:

Saute carrot, celery, onion, garlic and ham in canola oil over medium heat until lightly brown, about 10 minutes. Add clams and clam juice, continue to cook slowly to reduce volume by half. Add milk, stock, herbs, spices, potatoes and rice.

Bring to simmer, reduce heat and cook for 1 hour, until rice is cooked and stew has thickened considerably. Serve.

Nutritional Analysis (per serving)

Serving size: About 1 cup
  • Total carbohydrate: 32 g
  • Dietary fiber: 4 g
  • Sodium: 810 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 4 g
  • Total fat: 7 g
  • Cholesterol: 29 mg
  • Protein: 20 g
  • Calories: 262
  • Dairy foods low-fat or fat-free: 1/2
  • Fats and oils: 1
  • Grains and grain products: 1
  • Meats poultry and fish: 2
  • Vegetables: 2
  • Carbohydrates: 1
  • Fats: 1
  • Protein and dairy: 1
  • Vegetables: 2
  • Fats: 1
  • Meat and meat substitutes: 2
  • Milk and milk products: 1/2
  • Nonstarchy vegetables: 2
  • Starches: 1
Last Updated: 2012-11-30
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.