Saturday, January 4, 2014

Low Calorie Clam Chowder in Bread Bowl Recipe

If you have been on the high seas all day or running around in the wilderness you are likely to have built up an appetite. Perhaps you spent your day on the beach or in the cold. Nothing is better than clam chowder in a bread bowl. It is hardy, tasty, coastal and will definitely fill you up.

My first impression was that it would be loaded with calories that work against a healthy diet. To my surprise, a single bowl of this soup is enough and it ranges from 500-600 calories which is less than many other less filling meals. Once you try this recipe, you are likely to keep it for your records.

Bread Bowl

2 packages yeast
2.5 cups warm water
2 teaspoon salt
2 tablespoon vegetable oil
7 cups all-purpose flour
1 tablespoon corneal
1 tablespoon water
1 egg white

Step 1: Dissolve yeast in warm water and let sit for 10 minutes.

Step 2: Add the oil, salt and half of the flour. Mix well. Stir in the remaining flour ½-1 cup at a time.

Step 3: Knead dough by hand or with electric mixer until smooth.

Step 4: Coat with a small amount of oil, place in bowl, cover with cloth and let rise in warm place until about twice the size. 40-60 minutes.

Step 5: Punch down the dough and break into 7-8 equal portions that are round by nature. Put within a greased baking sheet and sprinkle with cornmeal. Cover with damp towel and let rise in warm place until about double the size again.

Step 6: Place in oven at 400 degrees and brush with egg white solution (egg whites and water). Bake for 15 minutes, then recoat with egg white solution, and back for another 13 minutes.

Step 7: Take out of oven, cut ½ inch slice from the top of each loaf, scoop out the center with a spoon and put the soup mixture inside.

Clam Chowder

3 cans minced clams (6.5 ounce)
3/4 cup all-purpose flour
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper or garlic to taste

Step 1: Place onions, celery, potatoes and carrots in large skillet. Drain clams out of water and place water in skillet. Cook under medium heat until soft.

Step 2: In medium saucepan melt butter and whisk in flower until smooth. Mix in cream and continue to mix until thick and smooth. Stir in the vegetable mixture and clam water. Continue to heat without boiling.

Step 3: Stir in clams to heat but not cook. Stir in vinegar and other seasonings. Pour into bread bowl.

No comments:

Post a Comment