I love New England clam chowder, I love to pour it on white rice as a sauce and eat it like chicken a la king. However just like chicken a la king I am a bit scared of the amount of heavy cream and butter, and roux used to make this. So I am wondering, is it possible to substitute some of the heavy cream and butter with say, soy milk (if I can find an no sugar plain one that's creamy), mash potato instead of roux, less butter (say cut it in half), and still get similar result?
Oh, I do have half a can of spam in the fridge and no bacon (I'm not a regular bacon eater), I am tempted to fry a thin stripe of spam to see if it would taste "like" bacon....
Oh, I do have half a can of spam in the fridge and no bacon (I'm not a regular bacon eater), I am tempted to fry a thin stripe of spam to see if it would taste "like" bacon....