This clam chowder has been an American classic since the early 1800s, and it’s easy to see why. Cream—strike one! White potatoes—strike two! Bacon—should be strike three, you’re out! Here’s the good news: By replacing whole milk and cream with skim milk and yogurt, I had a calorie deficit—which I used to include some bacon.

　　

Ingredients

serves 4

　　1 medium yellow onion, diced

　　4 garlic cloves, chopped fine

　　4 cups cauliflower florets

　　1 1/2 cups skim milk

　　Three 6.5-ounce cans chopped clams, with their liquid

　　2 tablespoons cornstarch

　　6 tablespoons real bacon bits, such as Hormel Real Bacon Bits

　　2/3 cup Greek yogurt

　　2 tablespoons chopped fresh chives

　　Salt and freshly ground black pepper

　　

Step 1

In a large Dutch oven, combine the onion, garlic, cauliflower, and milk. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 7 minutes.

　　

Step 2

Strain the clams, reserving the juice. In a medium bowl, whisk the clam juice into the cornstarch.

　　

Step 3

Raise the heat under the Dutch oven to medium, and whisk the cornstarch mixture into the soup. Bring the soup to a boil, whisking constantly. Then reduce the heat and simmer until the soup has thickened, about 2 minutes.

　　

Step 4

Add the clams and bacon to the soup, and remove from the heat. Whisk in the yogurt and chives. Season the soup with salt and pepper to taste, and serve.

　　

nutrition information

Step 5

Fat: 33g (before), 9.1g (after)

　　

Step 6

Calories: 480 (before), 299 (after)

　　

Step 7

Protein: 34g

　　

Step 8

Carbohydrates: 24g

　　

Step 9

Cholesterol: 121mg

　　

Step 10

Fiber: 3g

　　

Step 11

Sodium: 1,130mg

　　

Nutrition Per Serving

Per serving: 200.0 calories

　　90.0 calories from fat

　　10.0g total fat

　　3.5g saturated fat

　　15.0mg cholesterol

　　290.0mg sodium

　　17.0g total carbs

　　3.0g dietary fiber

　　10.0g sugars

　　10.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.