Low-Fat Clam Chowder
There’s something comforting about a warm bowl of clam chowder, especially when it’s made with a focus on health. Low-Fat Clam Chowder offers all the classic flavors and textures you crave while keeping the fat content lower than traditional recipes. This dish is a delightful way to enjoy seafood while also feeling good about your meal.
This Low-Fat Clam Chowder recipe brings together fresh clams, hearty potatoes, and aromatic vegetables in a creamy base that has all the richness you expect from a chowder without the guilt. Perfect for cozy nights at home or as a crowd-pleasing appetizer at gatherings, this chowder is satisfying yet light. Utilizing fat-free half-and-half and just a touch of bacon provides flavor without overwhelming calories, making it an excellent choice for those watching their diet.
Why make this recipe
Clam chowder is a classic dish that many people associate with coastal dining experiences, yet it can be easily made at home to fit dietary preferences or restrictions. The beauty of this low-fat version lies in its ability to keep the core flavors intact while significantly reducing the calorie and fat count. The dish is not only a wonderful way to enjoy fresh seafood but also a wholesome meal option that can be incorporated into various healthy eating plans. Furthermore, making chowder at home allows you to control the ingredients, ensuring flavor while adhering to nutritional goals.
Choosing fresh clams as the base for this chowder brings in vibrant ocean flavors that are hard to replicate with canned alternatives. The combination of potatoes and fresh vegetables adds heartiness, making it a dish that satisfying and flavorful without being overly rich. The thoughtful selection of spices, including thyme and paprika, enhances the overall taste profile, offering depth and warmth. Whether you’re serving it on a chilly evening or at a lovely dinner party, this Low-Fat Clam Chowder is sure to impress.
How to make Low-Fat Clam Chowder
Creating this chowder involves a few simple steps that will make a delightful meal without excessive fuss. First, the clams must be prepared by boiling them until they open, releasing their juices, which forms the flavorful base for the chowder. Allowing the clams to steam in their own juices also enhances their natural flavors. After preparing the clams, the next step is to cook the potatoes in the clam liquid until they become tender. This dual cooking method ensures that the potatoes absorb the wonderful seafood flavor from the clams, providing a rich backdrop to the creamy chowder.
As you progress, blending part of the cooked potatoes creates a smooth texture that is essential for traditional chowders. The addition of a small amount of bacon offers a hint of smokiness and savory flavor, while the sautéed vegetables provide sweetness and depth. It’s important to allow the chowder to sit after combining the ingredients so that the flavors can meld together beautifully. Topping the chowder with fresh herbs and the richness of olive oil or butter takes it to another level, ensuring that every spoonful delivers a balance of flavors and a comforting experience.
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
- Boil the clams with 2 cups water, covered, for 5 minutes; uncover and cook until they open (5–10 minutes), discarding any unopened clams. Transfer clams to a bowl and save the cooking liquid (you should have about 3 cups; add water if needed). Wipe out the pot.
- Strain the clam 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 and set aside. Keep cooking the remaining potatoes, covered, until very soft (about 10 more minutes), then blend until smooth and return to the pot.
- Cook the bacon until crisp (about 5 minutes). Add the onion and celery and cook until softened (about 5 minutes). Add garlic, thyme, and bay leaves and cook, stirring, about 3 minutes.
- Stir the bacon mixture and the reserved potato pieces into the soup; cover and simmer on low for about 5 minutes.
- Remove clams from shells and roughly chop. Stir clam meat and half-and-half into the soup, remove from heat, cover, and let stand 20–30 minutes.
- Discard bay leaves, season with salt and pepper, and reheat.
- Serve topped with a small pat of butter, parsley, chives, and a sprinkle of paprika.
Time Breakdown
• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour
• Servings: 6
How to serve Low-Fat Clam Chowder
When serving Low-Fat Clam Chowder, the presentation can elevate the dining experience. Ladle the chowder into bowls, ensuring each serving gets an even distribution of clams, potatoes, and broth. A small pat of butter melted on top adds a luxurious touch, while the fresh parsley and chives sprinkled over provide a burst of color and fresh flavor. For a hint of spice, a light dusting of paprika can also be added just before serving. This chowder pairs wonderfully with crusty bread or a simple green salad, perfect for complete and satisfying meals.
For gatherings, consider serving the chowder in a large tureen for a family-style meal or offering it as an appetizer in smaller cups. The appealing aroma and homely appearance are sure to invite guests to dive into this comforting dish.
How to store Low-Fat Clam Chowder
To preserve the freshness and flavor of your Low-Fat Clam Chowder, proper storage is key. If there are leftovers, allow the chowder to cool to room temperature before transferring it into airtight containers. It is best consumed within three to four days when stored in the refrigerator. When reheating, do so gently over low heat, stirring occasionally to prevent sticking and to heat evenly.
However, freezing is not recommended due to the potential for clams to become rubbery upon thawing. If you plan to make it ahead of time, consider cooking and storing all other components separately, then combining them during reheating for best results.
Tips to make Low-Fat Clam Chowder
To take your Low-Fat Clam Chowder to the next level, focus on using fresh, high-quality ingredients. Wherever possible, opt for fresh clams and locally sourced vegetables to enhance flavor and nutritional value. Additionally, making a larger batch and freezing without the cream base allows for easy weeknight dinners. You can always add the half-and-half and clams during heating.
Taste as you cook; this will help you adjust the seasoning as necessary. A squeeze of fresh lemon juice can brighten up the flavors just before serving, while additional herbs can make the chowder more aromatic. For those who love a kick, adding a small amount of diced jalapeños can add an unexpected twist without overwhelming the classic taste.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 220 kcal
• Protein: 15 g
• Carbohydrates: 24 g
• Fat: 7 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 550 mg
FAQs
Q: Can I use canned clams instead of fresh?
A: Yes, you can use canned clams in a pinch, but fresh clams will provide a superior flavor and texture.
Q: Is it necessary to use bacon in this recipe?
A: While bacon adds a wonderful smoky flavor, you can omit it or substitute with a vegetarian alternative if desired.
Q: Can I make this chowder dairy-free?
A: To make it dairy-free, you can use coconut milk or a dairy-free cream alternative instead of half-and-half.
Low-Fat Clam Chowder
Ingredients
For the Chowder
- 4 pounds cherrystone clams, scrubbed Fresh clams for best flavor.
- 2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes Provides heartiness.
- 1 slice lean center-cut bacon, chopped For flavor; can be omitted for a vegetarian version.
- 1 medium onion, diced
- 1 stalk celery, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme For flavor.
- 1 cup fat-free half-and-half For a creamy consistency with lower fat.
- Kosher salt and freshly ground pepper To taste.
- 4 teaspoons unsalted butter, sliced Optional topping.
- 2 tablespoons chopped fresh parsley For garnish.
- 2 tablespoons chopped fresh chives For garnish.
- 1/2 teaspoon paprika For garnish.
Instructions
Preparation
- Boil the clams with 2 cups water, covered, for 5 minutes; uncover and cook until they open (5–10 minutes), discarding any unopened clams.
- Transfer clams to a bowl and save the cooking liquid (you should have about 3 cups; add water if needed). Wipe out the pot.
- Strain the clam 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 and set aside. Keep cooking the remaining potatoes, covered, until very soft (about 10 more minutes), then blend until smooth and return to the pot.
- Cook the bacon until crisp (about 5 minutes).
- Add the onion and celery and cook until softened (about 5 minutes).
- Add garlic, thyme, and bay leaves and cook, stirring, about 3 minutes.
- Stir the bacon mixture and the reserved potato pieces into the soup; cover and simmer on low for about 5 minutes.
- Remove clams from shells and roughly chop. Stir clam meat and half-and-half into the soup, remove from heat, cover, and let stand 20–30 minutes.
- Discard bay leaves, season with salt and pepper, and reheat.
- Serve topped with a small pat of butter, parsley, chives, and a sprinkle of paprika.
