Rating: 4.59 stars
7 Ratings
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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.

Source: EatingWell Magazine, September/October 2008

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Recipe Summary test

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.

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  • Whisk milk, cream, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.

  • To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.

Tips

Makeover tip: Check sodium carefully when using clam juice because the amount of sodium can vary dramatically between brands. We use Bar Harbor clam juice with only 120 mg sodium per 2-ounce serving.

Shopping tip: Look for fresh clam strips at the seafood counter.

Nutrition Facts

generous 1 cup
255 calories; protein 16g; carbohydrates 19.6g; dietary fiber 1.2g; sugars 8g; fat 12.6g; saturated fat 6.2g; cholesterol 56.3mg; vitamin a iu 841IU; vitamin c 5.3mg; folate 45.8mcg; calcium 210.6mg; iron 1.8mg; magnesium 41.8mg; potassium 477.9mg; sodium 829mg; thiamin 0.1mg.

1/2 starch, 1/2 low-fat milk, 1 lean meat, 2 fat

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