BRIGHT IDEAS

R E VO L U T I O N I Z E YO U R H O L I DAY S —

S W E E TE N S C U P- FO R- C U P LI K E S UGA R , W ITH Z E RO C A LO R I E S PE R S E RV I N G. TH I S I S TH E S W E E TN E S S R E VO LUTIO N .

BY CAITLYN DIIMIG, RD PHOTOS

JASON DONNELLY

FOOD STYLING

CHARLIE WORTHINGTON

PROP STYLING

SUE MITCHELL

H E A LT H Y T R I C K S —

The chowder on the right has 311 fewer calories, 14 fewer grams saturated fat, and 869 fewer milligrams sodium than the recipe on the left. Here’s why. Puréeing the cauliflower and potatoes keeps the chowder creamy for less calories and saturated fat. Replacing traditional bacon with turkey bacon cuts saturated fat. Using low-sodium chicken broth instead of clam juice keeps the chowder flavorful without excessive sodium. Celery leaves and lemon zest balance each bite so you need less salt.

Dig in to luscious clam chowders and sweet bread puddings. Whether you opt for pure indulgence or a lighter take, these recipes are comfort food done right.

indulge N E W E N G L A N D C L A M C H O W D E R I I

HANDS-ON 20 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY CHIEF2

★★★★ 177 REVIEWS

4 slices bacon, chopped 4 russet potatoes (11/4 lb.), peeled and cubed (41/2 cups) 1/2 cup chopped onion 1 Tbsp. flour 2 (8 oz.) bottles clam juice 1 cup half-and-half 1 (10-oz.) can whole baby clams, drained 1/4 tsp. salt 1/4 tsp. black pepper 1/2 cup whipping cream 2 Tbsp. chopped fresh parsley

1 . Cook bacon in a large saucepan over medium-high heat, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper towel–lined plate to drain, reserving drippings in saucepan. 2 . Add potatoes and onion to saucepan; cook, stirring occasionally, until onion is slightly softened, 3 to 5 minutes. Sprinkle with flour and cook, stirring, 1 minute. 3 . Stir in clam juice and bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. 4 . Stir in half-and-half, clams, salt, and pepper. Reduce heat to low and whisk in whipping cream. Heat through, whisking occasionally, over low heat, about 5 minutes. (Do not boil after adding cream.) Serve sprinkled with parsley and bacon. armagazine.com/new-england- clam-chowder-ii

PER 12/3 CUPS: 533 CAL; 33G FAT (16G SAT); 30G PRO; 38G CARB (3G FIBER, 6G SUGARS); 1,646MG SODIUM

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C A U L I F L O W E R C L A M C H O W D E R

HANDS-ON 20 MIN TOTAL 40 MIN SERVES 4 SUBMITTED BY LKB NEW RECIPE GO ONLINE TO RATE & REVIEW

1 Tbsp. olive oil 2 slices turkey bacon, chopped 1/2 cup chopped onion 1/2 cup sliced celery 2 cloves garlic, minced 2 cups low-sodium chicken broth 1 russet potato, peeled and coarsely chopped (8 oz.) 4 cups coarsely chopped cauliflower florets 3/4 tsp. salt 1 cup low-fat milk 1 (10-oz.) can whole baby clams, drained 1 tsp. lemon zest Black pepper 2 Tbsp. celery leaves

1 . Heat oil over medium heat in a large saucepan. Add turkey bacon; cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel–lined plate to drain, reserving drippings in saucepan. 2 . Add onion and celery to saucepan over medium heat; cook until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add broth and potato; bring to a boil. Reduce heat and simmer, covered, 5 to 7 minutes. Add cauliflower and salt. Simmer, stirring occasionally, until vegetables are just tender, about 5 minutes. 3 . Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk; blend until very smooth, about 2 minutes. Stir mixture into saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest. Sprinkle servings with pepper, bacon, and celery leaves. armagazine.com/cauliflower- clam-chowder

HEALTHY GLUTEN-FREE

PER 12/3 CUPS: 222 CAL; 8G FAT (2G SAT); 16G PRO; 23G CARB (3G FIBER, 7G SUGARS); 777MG SODIUM