Delicious clam chowder without the fat (and guilt)

Two words that will surely whet your appetite: clam. chowder.

Add some bread and you’ve got yourself some classic comfort food. Or, better yet: make the bread into a bowl.

Genius, am I right?

Except hold on – underneath all that deliciousness is what makes this chowder, well, chowder: butter and heavy cream.

And it’s absolutely devastating to look up the nutrition info of your favorite clam chowder and realize that you definitely shouldn’t be ingesting all that fat.

Luckily, thanks to Ali from Gimme Some Oven, you can still get your clam chowder fix without having to ingest 50+ grams of fat. It’ll taste delicious, too! Maybe even better, because now you won’t have to worry about rushing off to the gym to burn off everything you just ate.

Besides, with Ali’s version, you can control the amount of ingredients you put in. So let’s say you’re a clam person – use more clams and clam juice. Love potatoes? Add some more!

Comfort food doesn’t have to be fatty, unhealthy food. Check out the recipe and let us know what you think:

Lighter-Clam-Chowder-8

 

YIELD: 6-8 SERVINGS

LIGHTER NEW ENGLAND CLAM CHOWDER

PREP: 10 MINS COOK: 45 MINS TOTAL: 55 MINS

INGREDIENTS:

  • 4 slices bacon, diced
  • 1 medium onion, diced
  • 1 stalk celery, ends trimmed and diced
  • 2 cloves garlic, minced
  • 3 Tablespoons all-purpose flour (or cornstarch, if you’re gluten-free)
  • 1 (8 ounce) bottle clam juice
  • 4 cups milk (I used 2%)
  • 1.5 pounds Yukon gold or red potatoes, diced (and peeled if you’d rather not have skins)
  • 1 bay leaf
  • 1 teaspoon salt, or more/less to taste
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 tsp. thyme
  • 1/4 tsp. freshly-ground black pepper
  • 2 (7-ounce) cans minced clams (not drained, keep the juice!)
  • optional garnish: chopped chives, dash of hot sauce

DIRECTIONS:

  • Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease.  Also, if you are short on time, I recommend dicing the potatoes and onion while the bacon cooks.)
  • Add onion and saute for 5 minutes, stirring occasionally, until soft.  Add celery and garlic, and saute for an additional minute, stirring occasionally.  Sprinkle the flour on top of the mixture, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Add in the clam juice and stir until combined.  Then stir in the milk, potatoes, bay leaf, salt, Old Bay, thyme, black pepper and half of the bacon bits and stir until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.
  • Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the faster they will cook.)
  • When the potatoes are soft, stir in the clams.  Taste, and season with more salt and pepper if needed.
  • Serve warm, garnished with desired toppings.

 

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