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Nov 16 2009

A Healthier New England Clam Chowder

Published by at 11:35 pm under Cooking at Home

One of the best American classics that many of us typically order as our starter in a restaurant would be the New England Clam Chowder. How can anyone resist the silky, rich chowder based upon simple and wholesome ingredients? We wanted to make our own version that incorporates all of this, except we wanted to make it healthier by eliminating heavy cream. We used a combination of half-and-half and low-fat milk to create this comforting bowl of clam chowder, which was a perfect dinner idea with the cooler weather we’re having.

Start by mincing 2 slices of bacon and cooking it until lightly crisp. Then add 1 diced medium onion and 2 stalks of diced celery to the soup pot.

Start by mincing 2 slices of bacon and cooking it until lightly crisp. Then add 1 diced medium onion and 2 stalks of diced celery to the soup pot.

Meanwhile, dice 4 yellow or white potatoes.

Meanwhile, dice 4 yellow or white potatoes.

One of the key components to making clam chowder is clam juice, which you can buy at your local supermarket. You only need 2.5 cups of clam juice for this recipe.

One of the key components to making clam chowder is clam juice, which you can buy at your local supermarket. You only need 2.5 cups of clam juice for this recipe.

In the pot, add 2 tbsp all-purpose flour which will help thicken the soup. Then whisk in the clam juice and bring to a simmer. Next, add the potatoes and simmer until tender. We also added 1 bay leaf for added flavor (optional).

In the pot, add 2 tbsp all-purpose flour which will help thicken the soup. Then whisk in the clam juice and bring to a simmer. Next, add the potatoes and simmer until tender. We also added 1 bay leaf for added flavor (optional).

When the potatoes are tender, add 2 cups of half-and-half and 1 cup of low-fat milk (that's all we had on hand!). Let the soup simmer and reduce for about 30 minutes until the consistency is thicker.

When the potatoes are tender, add 2 cups of half-and-half and 1 cup of low-fat milk (that's all we had on hand!). Let the soup simmer and reduce for about 30 minutes until the consistency is thicker.

Once the soup has the right thickness, add 12 oz of baby clams (you can get this frozen, or use fresh ones). Next, stir in 3 tbsp of dry sherry and season with salt, pepper, Tabasco sauce, and Worcestershire until you are satisfied with the taste.

Once the soup has the right thickness, add 12 oz of baby clams (you can get this frozen, or use fresh ones). Next, stir in 3 tbsp of dry sherry and season with salt, pepper, Tabasco sauce, and Worcestershire until you are satisfied with the taste.

We couldn't resist throwing in some oyster crackers, too! If you have any bread on hand, now's the time to toast it and dip with your clam chowder. You will feel a lot better eating this healthier version!

We couldn't resist throwing in some oyster crackers, too! If you have any bread on hand, now's the time to toast it and dip with your clam chowder. You will feel a lot better eating this healthier version! On another note: This recipe makes 8 servings, and sadly to say, we almost finished the entire pot between 3 people. *sigh*

To view or print-out this recipe, click here: A Healthier New England Clam Chowder

22 responses so far

22 Responses to “A Healthier New England Clam Chowder”

  1. Altaon 17 Nov 2009 at 6:05 am

    Aaah, clam chowder. Its something I love, but rarely get (I live in Texas). Might just have to whip up some of my own!

  2. Cookin' Canuckon 17 Nov 2009 at 6:24 am

    I appreciate this lower fat version! It looks delicious and sufficiently thick. You simply can’t eat a bowl of clam chowder without some oyster crackers sprinkled on top

  3. Biancaon 17 Nov 2009 at 9:38 am

    I never thought I’d hear healthier & clam chowder in the same sentence. As one of my favorite soups, I’m totally sold on this!

  4. chubbyon 17 Nov 2009 at 3:12 pm

    Oh this looks so good… i think even i can make it!!! will try it sometime soon and report back! thanks for sharing…

  5. Nutmeg Nannyon 17 Nov 2009 at 4:01 pm

    Yum! I have yet to make my own clam chowder but this recipe looks great. I should give it a whirl. I’m sure my stomach would thank me :)

  6. Ravenouscoupleon 18 Nov 2009 at 2:02 pm

    This looks great and is one of hong’s favorite!

  7. Andyon 19 Nov 2009 at 9:19 am

    Next time, I’ll be happy to come over and help you finish the last 5 servings!

  8. Karineon 19 Nov 2009 at 7:48 pm

    Your chowder sounds delicious! Thanks for sharing :)

  9. Dianaon 20 Nov 2009 at 9:06 am

    looks really delicious!

  10. The Diva on a Dieton 20 Nov 2009 at 11:19 am

    My husband has a particular fondness for NE Clam Chowder – though he doesn’t have it often, due to the fat and cholesterol. Thanks so much for offering this lighter version – now he can have his chowder and eat it too! :)

  11. vincenton 22 Nov 2009 at 8:32 am

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  12. Cajun Chef Ryanon 23 Nov 2009 at 10:53 am

    Have never added sherry to my NE Clam Chowder, but this is a great idea.

  13. Jessieon 23 Nov 2009 at 11:10 am

    oh I love this healthier version of clam chowder! sounds so delicious

  14. KrisKishereon 23 Nov 2009 at 1:09 pm

    Mmm, chowdah a-yuh! I can’t help it, the New England-er in me comes out every time I hear the word chowdah! :) This looks like a quick and delicious version of the original! Thank you!

  15. redkathyon 23 Nov 2009 at 1:33 pm

    This is hubby’s favorite soup. He needs a healthier version, and this one’s a keeper! Thanks for sharing.

  16. thefoodaddictson 23 Nov 2009 at 1:41 pm

    Believe me guys – you’ll feel a lot better eating this knowing that it’s not made with HEAVY CREAM. Goodness, you are giving yourselves a few more years to live!!

  17. Kristi Rimkuson 23 Nov 2009 at 8:24 pm

    This was perfect timing. I was looking for a lighter clam chowder to make for my husband. This looks wonderful.

  18. MaryMohon 24 Nov 2009 at 11:20 am

    I have never tried a clam chowder. It looks so delicious here. Hope to try soon.

  19. Michelleon 25 Nov 2009 at 11:04 am

    Oh my gosh that’s a fabulous lightened up clam chowder!! That is one of my favorite comfort soups and it’s so great to know that there are alternatives to the regular full fat version!!! YUM!!! I love this blog!!

  20. Tiffanyon 29 Nov 2009 at 3:29 pm

    “… that’s all we had on hand”
    LOL… most of my cooking happens that way too! Looks delicious!

  21. Joanneon 30 Nov 2009 at 1:13 pm

    That looks fantastic. My husband is a fan of the NE Clam Chowder. I prefer the Manhattan Clam Chowder. I’ll make sure to keep this recipe on hand next time he has a craving.

  22. Mr. Pon 30 Nov 2009 at 4:31 pm

    Clam juice? To me, a Brit, that sounds… Well, awful. But I love chowder!

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