Low-Fat Creamy Clam and Vegetable Soup
Clam soup is a traditional dish with deep roots in European and North American coastal cuisine, especially popular in regions with abundant access to fresh seafood. In Latin America, this soup has found its place in various countries, each adapting it with local ingredients and their own techniques. For example, in Mexico and Colombia, this preparation is commonly called "sopa de almejas," while in countries like Argentina and Chile, it is simply known as "crema de mariscos" or "sopa de mariscos con crema." In the Caribbean, especially in Puerto Rico and Cuba, this dish is celebrated for its light yet nutritious flavor.
The origin of this soup is attributed to fishing communities that used fresh clams and other simple ingredients to prepare a comforting and healthy meal. Over time, variants emerged that include vegetables and low-fat dairy, focusing on a balanced diet without losing the traditional taste of the sea.
How to Prepare Low-Fat Creamy Clam and Vegetable Soup
This creamy clam and vegetable soup is a light and nutritious option, ideal for those looking for a tasty dish without excess calories. The combination of small pasta, skim milk, and mixed vegetables provides a perfect balance of textures and flavors that satisfies without being heavy.
Ingredients:
Small Soup Pasta, 1% Skim Milk, Frozen Mixed Vegetables, Dried Thyme, Paprika, Cornstarch, Clams, Salt and Pepper.
Steps:
Prepare the pasta according to the package instructions and drain it.
Rinse the pasta with cold water to cool it down.
Combine 2 1/2 cups of milk, vegetables, thyme, paprika, and pasta in a saucepan.
Cook over medium heat until warm but not boiling.
Combine the remaining 1/2 cup of milk with cornstarch and mix until the cornstarch is dissolved.
Add the cornstarch mixture to the soup and bring it back to a gentle boil.
Add the clams and simmer for 3 minutes.
Season with salt and ground black pepper.
