Lighter New England Clam Chowder
Creamy, briny chowder with tender potatoes and clams, thickened with milk and a little flour instead of heavy cream.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken).
- Dairy-free: Use olive oil or dairy-free butter instead of butter. Use unsweetened almond or oat milk.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 slices Bacon, chopped
- 1 tbsp Unsalted butter
- 1 Onion, diced
- 2 stalks Celery, diced
- 1 1/2 lb Yukon Gold potatoes, diced
- 3 tbsp All-purpose flour
- 2 bottles (8 oz) Clam juice
- 2 cups 2% milk
- 3 cans (6.5 oz) Chopped clams, with juice
- 1 tsp Dried thyme
- 2 tbsp Fresh parsley, chopped
Directions
- Cook bacon in a large pot until crisp; add butter, onion and celery and cook 5 minutes.
- Sprinkle in flour and thyme and stir 1 minute. Slowly whisk in clam juice and the juice from the canned clams.
- Add potatoes and simmer 12 to 15 minutes until tender.
- Stir in milk and clams and heat gently without boiling, 5 minutes. Season and top with parsley.
Calorie breakdown
Potatoes 79 · milk 40 · clams 35 · butter 17 · bacon 17 · flour 14 · onion 8 · clam juice 3 · celery 2
💡 Lighter tip: A small handful of oyster crackers adds about 60 calories.
Helpful for this recipe
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