Saturday, January 10, 2009

Muffins and Clam Chowder lite.

Cranberry Crumble Muffins

Our Bishop gave us a lovely Cranberry Muffin mix from Lehi Roller Mills. I added the crumb topping and I must say, these were really yummy.
(as most Utahans know , Lehi Roller Mills is the site for the big dance in the Kevin Bacon movie "Footloose")
Also, I found the really colorful jumbo silicone muffin cups on sale at Sur la Table at The Gateway mall a few months ago. I use them all the time. Unfortunately they were on close-out and are no longer available there. The manufacturer is

New England Clam Chowder

Can you believe this is the first time I have ever made a clam chowder? I am not that big a fan of it; the chowders that I have tried never seemed that inspiring. And, I have always balked at cream soups too, since they contain ....CREAM! Do I look like a woman who needs more cream?! So why try it now, you ask? Well my local grocer had clams on sale and Dave loves clam chowder so I figure, "what the heck? "

I ran across this really good "make-over" recipe in Healthy Cooking magazine; (Oct./Nov. '08);page 32. Dave said it was really good.

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 oz) clam juice
3 teaspoons reduced sodium chicken bouillon granules
1/4 tsp. pepper
1/4 tsp dried thyme
1/3 cup all-purpose flour
2 cups fat-free half and half, divided
3 cans (6 1/2 oz. each) chopped clams, undrained

  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute the celery, onion and garlic in the drippings until tender. Stir in the potatoes, water, clam juice, bouillon, pepper, and thyme. Bring to a boil. Reduce heat; simmer uncovered, for 15-20 minutes or until potatoes are tender.
  2. In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil; cook and sir for 1-2 minutes or until thickened.
  3. Stir in clams and remaining half and half through (do not boil). Crumble the reserved bacon; sprinkle over each serving.
1 1/3 cup equals 260 calories, 4 g fat (1 g sat. fat) 13 g protein, 3 g fiber


Anonymous said...

Living in New England, clam chowder is a way of life in the winter! I love this "lightened" up version!

The Blonde Duck said...

Those muffins look divine! I love all the crumbles. Down here in TX, we don't have many clams so I can't make the chowder.

Bellini Valli said...

Can you believe I have never made my own clam chowder. There are some really tasty frozen ones at our local stores...but I will try it one day!!

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