Recipes Included On This Page Legal Sea Foods' Light Clam Chowder Low Calorie Crepes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Legal Sea Foods' Light Clam Chowder Recipe By : SAVED BY SOUP by Judith Barrett (1999: Morrow) Serving Size : 6 Preparation Time :0:55 Categories : Seafood Clams Potatoes Soups,Stocks & Chowder Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped fresh quahogs (sea clams) or other chopped clams 4 cups defatted fish broth 1/2 cup finely chopped onion 1 medium garlic clove 1 bay leaf 1/4 teaspoon dried thyme 3 celery ribs -- trimmed and finely diced 1 large carrot -- finely diced 1 medium yellow boiling potato -- such as Yukon Gold or Yellow Finn -- peeled and finely diced salt 1 teaspoon freshly ground black pepper 1 tablespoon chopped fresh parsley -- leaves only Legal Sea Foods Inc., a chain of restaurants and fish markets has been an institution in Boston for thirty years, and it's chowders -- fish and clam -- have been a staple of the business; they were even served at several presidential inaugurations. Then in 1988, to meet the changing times, Legal introduced a light version of its clam chowder. The peppery-tasting recipe first appeared in The New York Times in an article Judith Barrett wrote about Legal Sea Foods' chowders. 1. Combine clams, fish broth, onion, garlic, bay leaf, and thyme in a heavy 4-quart saucepan over high heat. When liquid boils, reduce the heat to medium-low, cover, and simmer for 10 minutes. 2. Add the celery, carrot, and potato and cook for about 30 minutes longer. Season with salt and pepper; stir in the parsley just before serving. Prep in 10 mins; cook in 45 mins. Feeds 6: each 118 calories, 1.6g fat (12% cff). SOURCE: Saved by Soup: More than 100 delicious low-fat soups to eat and enjoy every day, by Judith Barrett (1999: Wm. Morrow) isbn 0-688-15300-3. MC and Posted to FareShare by Pat Hanneman (kitpath@earthlink.net) 12/98. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2657 * Exported from MasterCook * Low Calorie Crepes (20 Calories Each) Recipe By : You Can Do Anything with Crepes, V Pasley & J green Serving Size : 1 Preparation Time :0:00 Categories : Crepes Volume 3, Dec. '98 Pancakes/Waffles Healthwise Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1/2 cup flour 1/2 teaspoon sugar 1 cup broth, consomme, or stock (fat free) 1 tablespoon parsley or herbs of choice -- chopped Beat eggs slightly, add flour and sugar and beat until well mixed. Add chicken broth gradually, beating after each addition. Butter a small crepe pan or frying pan, heat until butter is bubbling, and pour about a tablespoon and a half of batter in, swirling it around so that the batter covers the pan. Cook on one side about a minute, until brown; turn crepe over and cook on other side about a half minute. Use with any first course or main course filling. Makes 16 to 20 five inch crepes. NOTE: These crepes may be cooked in a Teflon pan without any butter. Recipe from You Can Do Anything With Crepes Published 1970 by Simon & Schuster NY NY Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -