Low Calorie Boston Clam Chowder
Indulge in the comforting flavors of New England with this Low Calorie Boston Clam Chowder—a lightened-up version of the classic dish that doesn’t skimp on taste. Made with canned clams, unsweetened almond milk (or low-fat milk), and nutrient-packed vegetables like russet potatoes, carrots, and celery, this chowder offers all the creamy richness you love with fewer calories and less sodium. The use of thyme and a delicate bay leaf infusion adds layers of flavor, while cornstarch provides a silky texture without heavy cream. Ready in just 45 minutes, this one-pot meal is perfect for weeknight dinners or serving a healthier option at your next gathering. Garnish with fresh parsley for an elegant finishing touch and enjoy the deliciousness guilt-free!
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Recipe Information
Ingredients
- 2 6.5 oz cans Canned clams (with juice)
- 3 cups Low sodium chicken broth
- 2 medium Russet potato (peeled and diced)
- 2 Celery stalk (diced)
- 1 medium Carrot (diced)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 2 cups Unsweetened almond milk (or low-fat milk)
- 2 tablespoons Cornstarch
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 0.5 teaspoon Salt (optional, to taste)
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic, and sauté until softened, about 5 minutes.
Add the diced potatoes, chicken broth, clam juice (strained from the canned clams), thyme, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
While the soup is simmering, whisk the cornstarch into the almond milk (or low-fat milk) until smooth, ensuring no lumps remain.
Slowly stir the milk and cornstarch mixture into the pot, cooking over low heat until the soup thickens, about 5 minutes.
Add the canned clams, black pepper, and salt (if using). Cook for an additional 5 minutes, ensuring the clams are heated through but not overcooked.
Remove the bay leaf and discard. Taste and adjust seasoning, if needed.
Ladle the clam chowder into bowls and garnish with fresh parsley. Serve warm.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 338 mg | 26% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1045 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
