2011-07-13 / Front Page

Slim Down With London Lennie’s Executive Chef Jeff Baruch’s “Hot N’ Skinny” Clam Chowder

Who says you can’t enjoy succulent seafood favorites like clam chowder this summer while staying swimsuit slim? London Lennie’s Executive Chef Jeff Baruch can show you how to put a fresh spin on this seafood favorite so you can savor its flavors without the fat.
 
While traditional clam chowder can push 400 calories, London Lennie’s recipe has just 130 calories.  Not only can you keep those pants buttoned, but you’ll STILL have room for dessert!
 
Traditional Clam Chowder - 370 Calories
London Lennie’s Hot N’ Skinny Clam Chowder - 130 Calories


    •    1 1/2 cup(s) water.
    •    12 large cherrystone or chowder clams, scrubbed.
    •    2 slice(s) turkey bacon, chopped.
    •    1 medium onion, chopped.
    •    1 medium carrot, chopped.
    •    1 stalk celery, chopped.
    •    2 tablespoon(s) all-purpose flour.
    •    1 large (12-ounce) potato, peeled and cut into 1/2-inch chunks.
    •    2 cup(s) reduced-fat (2%) milk.
    •    Pepper.
    •    1 tablespoon snipped fresh chives.
    •    1 teaspoon of fresh thyme.


Directions:
    1.    In 4-quart saucepan, heat water to boiling on high. Add clams; heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes or until clams open, transferring clams to bowl as they open. Discard any unopened clams
    2.    Into 4-cup liquid measuring cup, strain clam broth through sieve lined with paper towel. Add water to broth to equal 2 1/2 cups total
    3.    Rinse saucepan to remove any grit. In same saucepan, cook bacon on medium until browned. With slotted spoon, transfer bacon to paper towels to drain. To bacon fat in pan, add onion, carrot, and celery, and cook 9 to 10 minutes or until tender, stirring occasionally
    4.    Meanwhile, remove clams from shells and coarsely chop
    5.    Stir flour into vegetable mixture; cook 1 minute, stirring. Gradually stir in clam broth. Add potato; heat to boiling. Cover; simmer on low 12 minutes or until potato is tender, stirring occasionally. Stir in milk, clams, 1/8 teaspoon pepper, turkey bacon and fresh thyme; heat through (do not boil). Sprinkle with chives to serve
 

London Lennie’s Executive Chef, Jeff Baruch, has been the king of the kitchen at the 50-year-old family owned seafood restaurant in Rego Park, Queens for over five years, but his love of cooking began at the early age of 14 when he first set foot in the kitchen of a local restaurant on Fire Island.  With over 31 years of culinary experience, Chef Baruch has traveled across the country serving as executive chef at restaurants in Colorado and New York and owned and operated four of his own dining establishments in Long Island before joining the London Lennie’s family. Chef Jeff made his national television debut in the fall of 2009 with appearances on Food Network shows Iron Chef America and Chopped and has since been featured in Restaurant Business, Martha Stewart Radio, Zagat.com, CBS, New York Daily News, and regularly participates in notable culinary events including City Harvest, Macy’s Culinary Council Cellar Kitchen and A Taste of Queens.
 

Owned and operated by the Barnes Family for over 50 years, London Lennie’s has evolved from a quintessential fish n’ chips shop to Queens’ premier seafood restaurant. Located at 63-88 Woodhaven Blvd. in Rego Park London Lennie’s is open for lunch and dinner Monday – Friday from 11:45 a.m. to 10:00 p.m., with extended hours on Fridays for Late Night live entertainment for 9:00 p.m. to midnight and for dinner Saturdays from 4:00 p.m. to 11:00 p.m. and Sundays from 2:00 p.m. to 9:00 p.m.  Early openings can be arranged for private events. London Lennie’s has been awarded a letter grade of “A” by the New York City Health Department.  For more information or to make a reservation, please call (718) 894-8084 or, visit www.londonlennies.com
 
 

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