Clam Chowder

Now that we have cable, I’ve been watching a LOT of the Food network. My favorite shows are Good Eats (love AB!), Ace of Cakes, and Barefoot Contessa. I saw an episode called “Girls that Grill” and she made some amazing looking clam chowder. I’ve never made clam chowder, but saved the recipe as a favorite and planned to make it sometime this month.

What do you know, Dori blogged about the exact same chowder 2 days later. We must have seen the same episode. I followed her lower-fat version for my chowder and it was delicious. I served with a crusty bread and it was amazing. I will definitely be making this again! I bought the pre-cut tubs of clams from the seafood department at our grocery store. They looked like they had a lot of liquid in them, but they did not. I finished off the 4 cups with some chicken stock. Definitely next time, I’ll be sure to get clam juice.

East Hampton Clam Chowder (recipe from Dori – original recipe from Food Network) – makes ~10 servings10 tablespoons light butter, divided
1 1/2 cups chopped yellow onions (2 onions)
1 1/2 cups medium-diced celery (4-5 medium stalks)
1 1/2 cups medium-diced carrots (2 large carrots)
4 cups peeled medium-diced Yukon Gold potatoes (4 large potatoes) – I used 1 pkg mini-Yukon Gold potatoes and left the skin on
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups clam juice
1/4 cup all-purpose flour
2 cups low-fat 2% milk – I used Silk Soymilk3 cups fresh, chopped clam strips (approx. 1 1/2 pounds)

Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

In a small pot, melt the remaining 6 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth from the pot and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.

Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

Yields 10-12 servings (1 serving = 1 heaping 1/2 cup)

WW info: 4 points per serving.

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16 Responses to “Butternut Squash Lasagna Rolls”

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    Pam — November 18, 2010 at 3:22 pm

    These look great – I did a pumpkin lasagna a while ago and loved it so I know these have to be amazing!

    Pam @ From Apples to Zucchini

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    Kris @ everywhereorange.com — November 18, 2010 at 3:27 pm

    the rolls are so cute!!! they look delicious!

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    Lauren — November 18, 2010 at 5:01 pm

    I have been bookmarking all of your butternut squash recipes, but this one is going to the top of the list! The goat cheese is the perfect flavor accompaniment.

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    Megan — November 18, 2010 at 5:37 pm

    Yay! Another recipe to add to my to-make list. It’s great that you can freeze this because my fiance doesn’t like butternut squash. I can make the whole thing for myself and take it for lunches!

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    Nutmeg Nanny — November 18, 2010 at 5:38 pm

    So delicious! I’m loving this week long butternut squash event…so many tasty recipes!

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    We Are Not Martha — November 18, 2010 at 5:53 pm

    Awesome and delicious-looking idea! I love lasagna that’s different from the typical and butternut squash is perfect!

    Sues

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    Megan — November 18, 2010 at 8:28 pm

    I’ve never though of squash rolled up in lasagna noodles–love the idea!!

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    tobias kocht! — November 19, 2010 at 10:52 am

    Delicious use of the squash. I love this lasagna rolls.

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    oneordinaryday — November 19, 2010 at 1:03 pm

    I like lasagna rolls too – so much more fun than a traditional lasagna. I like the simplicity of this recipe too. Sounds delicious. I’d love to see you improve Martha’s butternut mac and cheese!!

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    Fun and Fearless in Beantown — November 19, 2010 at 3:51 pm

    These lasagna rolls look ADORABLE! I love the idea of a freezer meal party!

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    Shannon — November 19, 2010 at 10:40 pm

    what a fabulous idea for freezer meals! and these sound DELISH 🙂

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    Cara — November 23, 2010 at 1:44 pm

    I made these again a few weeks ago – I almost forgot how delicious they are! I love that you subbed in the Greek yogurt and goat cheese, mmm 🙂

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    Jill — January 27, 2013 at 9:52 am

    I’m making a meatless alternative with a spinach bechamel sauce… Although I do love bacon…

    • beantownbaker — January 27th, 2013 @ 4:08 pm

      That sounds delicious. Let me know how it turns out!

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    Theresa — November 7, 2013 at 6:01 pm

    Do you have any idea of the calorie count in these? They look phenomenal!

    • beantownbaker — November 7th, 2013 @ 7:31 pm

      Sorry I don’t calculate nutritional information for my recipes. There are some online tools that you can use to do so yourself if you’re interested.

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