Here is a healthy twist to the classic New England Clam Chowder recipe. In this episode of “Diabetes Bites” dietitian, Fiorella DiCarlo, shows you how to prepare your favorite delicious recipes in a way that’s healthy and diabetes-friendly.
New England Clam Chowder has always been a very popular soup, but Fiorella has a healthified version that will be sure to leave you wanting more. First and foremost, you want to have really fresh clams for this dish. If you have the option of getting live clams from a market - great! Otherwise, you can use canned clams. Chop up half the clams, and keep the other half whole. Next Fiorella moves on to turkey bacon. Turkey bacon is much lower in fat than traditional pork bacon, yet it is just as flavorful, the bacon is going to be used as a garnish for the chowder. Next put the onions and celery into the pan. These two are the base of the clam chowder. Since they're in the same pan that cooked the bacon, they're going to soak up that juicy flavor.
The next step is what makes this recipe much healthier than the traditional one. Place your potatoes in the pan - make sure the skin is still ON. The skin is packed with fiber. Along with the potatoes, add in the cauliflower. Cauliflower is filled with fiber and vitamin C. Cauliflower is a great alternative for starchy recipes that normally call for potato, minus the carbohydrates and calories. Pour in the excess juice from the clams. Now that the potatoes and cauliflower are cooked, place half of the mixture into a food processor. This is going to give the chowder a really creamy feel. Once blended together, pour it back into the pan. Take the skim milk and fat-free half & half mixture, and pour it into the pan. This will add some great calcium and vitamin D. Add in the clams and shredded carrots. The cooked carrots will give the soup a beta-keratin punch! Whisk the mixture together and allow it to boil for one more minute. Served garnished with turkey bacon and enjoy this traditional dish with a twist.