Low-Fat Clam Chowder

  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 45 min
  • Cook: 1 hr
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

4 pounds cherrystone clams, scrubbed

2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes

1 slice lean center-cut bacon, chopped

1 medium onion, diced

1 stalk celery, thinly sliced

2 cloves garlic, minced

1 teaspoon fresh thyme

2 bay leaves

1 cup fat-free half-and-half

Kosher salt and freshly ground pepper

4 teaspoons unsalted butter, sliced

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1/2 teaspoon paprika

Directions

Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl. 

Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot. 

Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes. 

Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes. 

Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika. 

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