Lite Clam Chowder

This recipe still has that creamy texture and indulgent taste of the classic New England Clam Chowder

Servings

8

Ready In:

1. hour

Inroduction

About this Recipe

While I was born in England, I really ‘grew up’ in New England (Boston). By grew up, I mean I matured into the food and wine-loving, mature adult I am today 😊. Thank you Boston!! 

What’s better than New England Clam Chowder?  In the winter months of Boston, not much unless you are pairing it with a fabulously oaky Chardonnay!

Ingredients

 

  • 2 sprays of olive oil
  • 1 tbsp flour
  • 1 large white onion, chopped fine
  • 2 medium russet potatoes, peeled and cubed small
  • 3 cups 0% milk
  • 1 cup vegetable broth
  • 2 10 oz cans clams, drained, juice reserved
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 tbsp fresh chopped parsley
  • kosher salt and fresh pepper
  • 1 cup fresh corn
  • oyster crackers, optional for serving

While I do continue to be very much still in love with food and wine, I have, for the time of the pandemic, tried to be a healthier version of the overly indulgent person I was once. I will never give up great food, but I have worked my way around equally tasty, but thanks to recipes from WeightWatchers and SkinnyTaste, healthier versions for what I once loved so much. Case in point, Clam Chowder.

This recipe is slightly adapted from a SkinnyTaste recipe

 

Instruction

  1. Coat the bottom of a large pot with 2-3 sprays of olive oil.
  2. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes
  3. Add flour and stir 1 to 2 minutes
  4. Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste
  5. Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes
  6. Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot
  7. Add clams, corn and adjust salt if needed and cook another 5 minutes
  8. Serve and garnish with fresh parsley