Low-Fat Clam Chowder
A comforting and healthy twist on the classic clam chowder, featuring fresh clams, hearty potatoes, and aromatic vegetables in a light creamy base.
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.
Notes
To enhance flavor, use fresh, high-quality ingredients. For freezing, consider cooking and storing components separately and combining them during reheating.