New England Clam Chowder

From EatingWell: September/October 2008 — Subscribe Now!

Chopped clams, aromatic vegetables and creamy potatoes blended with low-fat milk and just a half cup of cream gives this chunky New England-style clam chowder plenty of rich body. Serve with oyster crackers and a tossed salad to make it a meal.

READER'S COMMENT:

"Delicious and easy "

Comments

Comment	Posted
Delicious and easy	1 week 2 days ago
This is the best clam chowder recipe I have ever made. Stacie, Columbus, OH	7 weeks 6 days ago
This was delicious--very creamy, which is hard to come by in "light" recipes. My mistake was using minced clams, they just disappeared in the soup. If you can't get the strips, chop some whole clams into big chunks yourself. It's worth it. Erica, Reading, PA	7 weeks 6 days ago
I modified this recipe by replacing bacon, clam broth, clam strips and heavy cream with 1T olive oil, low sodium vegetable broth, crabmeat and half & half and it was WONDERFUL! Next time will add fresh corn, too ~ thanks for the suggestion! Barbara Anastasia, La Jolla, CA	7 weeks 6 days ago
My teenage boys love clam chowder and when I told them I was thinking of making a "healthy" version for dinner they both said "don't bother, those recipes never taste good". Well, were they ever surpised! This is a keeper for a lighter yet incrediably tasty clam chowder. I had 2 ears of corn in the crisper and cut the kernals off and added them with the clams - adding both summer sweetness and a crispy bite to this wonderful soup! And it was as quick and easy to make as noted. Margie, Portola Valley, CA	7 weeks 6 days ago