Lightened Up New England Clam Chowder


1/4 pound Applewood Smoked Bacon, diced
1 Shallot, minced
2 Parsnips, peeled and chopped
2 Carrots, peeled and chopped
3 Potatoes, peeled and cut into medium sized chunks
1 Tablespoon Flour
1 cup Low Sodium Vegetable Stock or Water
2 cans (6.5 ounces) Chopped Clams
1 cup Fat Free Half and Half
2 Tablespoons chopped Fresh Parsley
Salt, Pepper, and Old Bay Seasoning to taste
Oyster Crackers, for serving


Add the bacon to a heavy-bottomed soup pan set over medium heat. Once the bacon is browned and crisp, add the shallot, parsnips and carrots. Cook 5 minutes, or until they begin to soften. Stir in the flour and cook for another minute.
Add the stock, the liquid from canned clams and the potatoes. Simmer over medium-high heat for 15 minutes, or until the vegetables are tender. Reduce the heat to low and stir in the clams and half and half. Using a potato masher, mash down some of the potatoes. This will thicken up the soup and increase the creaminess. Cook until heated through. Stir in parsley and season to taste. Serve with oyster crackers

* This recipe is modified from its original version. 
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