Healthy-ish New England Clam Chowder

My family LOVES Clam Chowder.  (I like it, too...without the icky clams.)  I make it for them once or twice a year, but can't justify it much more often than that because it's SO ridiculously high in fat.  This healthier version is a great compromise that they all LOVE...and one that I don't feel guilty serving them.  Win! Win!

INGREDIENTS:

1 tablespoon plus 1 teaspoon olive oil
6 slices bacon
1 large onion, chopped (about 2 cups)
6 stalks celery, diced (about 2 cups)
Kosher salt and freshly ground pepper
1 tablespoon finely chopped garlic (about 3 large cloves)
2 teaspoons chopped fresh thyme
2 1-pound containers frozen clams packed in their own juice, thawed, juice reserved
1 1/4 pounds russet potatoes, diced into 1/2 in pieces
1 bay leaf
1 tsp smoked paprika
S & P to taste
2 cups cold fat-free milk
2 tablespoons heavy cream
3 tablespoons all-purpose flour
Hot sauce (optional)

DIRECTIONS:

Heat 1 teaspoon of the oil in a large soup pot over medium-high heat. Add the bacon and cook, stirring frequently, until crisp. Transfer the bacon to a plate.

Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes. Add the garlic and thyme and cook, stirring, for 1 minute more. Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil.

Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Whisk the milk, cream and flour in a bowl until the flour is dissolved. Slowly add the mixture to the pot, stirring constantly. While stirring, bring the soup to a simmer (do not boil). Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes. Add the clams and simmer 2 minutes more. Discard the bay leaf. Add paprika, salt and pepper.

Right before serving, top with bacon. Serve with the hot sauce.

Recipe Source: Adapted from Food Network Magazine - Jan/Feb 2012

Slow-Cooker Guiness Beef Stew

Beef Stew made with Guiness and Ghirardelli dark chocolate?  Oh, yessss! :)

Photo Courtesy of Blissfully Delcious.

Ingredients
4 lbs boneless beef chuck roast, trimmed and cut into 1-1/2-inch chunks
Salt and pepper
2 tbsp vegetable oil
2 onions, chopped about 2 cups
4 cups low-sodium chicken broth
1-1/2 cups Guinness Draught
1 tbsp light brown sugar
1 tsp dried thyme
1 ounce Ghirardelli Dark Chocolate
2 bay leaves
5 carrots, peeled and cut into 1-inch chunks
1 lb parsnips, peeled and cut into 1-inch chunks
1-1/2 lbs baby red potatoes (about 24), scrubbed
1/4 cup unbleached all-purpose flour
2 tbsp minced fresh parsley

Directions

Pat dry the beef cubes with paper towels and season with salt and pepper. Heat 2 tsp of oil in a large skillet over medium high heat until just smoking. Cook half of the beef until browned on all sides, about 8 minutes. Transfer to the slow cooker insert and repeat with an additional 2 tsp oil and the remaining beef.

Add the remaining 2 tsp oil, onions and 1/4 tsp salt to the skillet and cook until the onions are lightly browned, about 5 minutes. Add the broth, 1-1/4 cups of the beer, sugar, thyme, chocolate, and bay leaves and bring to a boil, using a wooden spoon to scrape up any browned bits. Transfer to the slow cooker insert.

Add the carrots, parsnips, and potatoes to the slow cooker insert. Cover and cook on low until the meat is tender, about 9-10 hours (or cook on high for 6 to 7 hours, but I have only tried this recipe on low for 10-hrs). Set the slow cooker to high. Whisk the flour and remaining 1/4 cup beer until smooth, then stir the mixture into the slow cooker. Cook, covered, until the sauce thickens about 15 minutes. Remove and discard the bay leaves, stir in the parsley, and season with salt and pepper to taste. Serve.

Recipe Source: Blissfully Delicious