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