Greetings from Boston, home of New England clam chowder. Clam chowder is a year-round comfort food. But knowing that just one bowl of the creamy kind can pack 41 grams of fat isn't so comforting. We lightened the soup considerably — without sacrificing its velvety texture and rich flavor — by cutting back on butter and using lower-fat Canadian bacon and fat-free half-and-half (we used Land O'Lakes). Now you can feel good about spooning up this soup, which is high in iron (the clams) and calcium (the "cream").

Ingredients

　　1 lb canned clams

　　5 oz Canadian bacon, diced

　　2 tbsp butter

　　1 medium onion, minced

　　3 medium red potatoes, peeled and cubed

　　1 qt fat-free half-and-half

　　1 tbsp fresh thyme, minced

　　1 tsp cayenne pepper

　　1 tbsp fresh parsley, minced

　　Drain clams and reserve juice. In a medium-sized skillet, cook bacon, stirring until hot, 1 to 2 minutes. Add butter and onion; cook until onion is softened. Pour in clam juice, add potatoes and cook until tender, 10 to 12 minutes. Stir in clams, half-and-half, thyme, cayenne pepper to taste, and parsley. Season with salt and pepper. Heat through. Do not boil. Serve with oyster crackers.

Nutrition Per Serving

　　7 g fat (3 g saturated fat)

　　#### Nutritional analysis provided by Self