Low Calorie Clam Chowder
Indulge in a comforting bowl of Low Calorie Clam Chowder, a lightened-up version of the classic New England favorite that's perfect for guilt-free enjoyment. Featuring tender canned clams, creamy unsweetened almond milk, and hearty chunks of potatoes, this recipe delivers all the rich, savory flavors you crave without the heavy cream or excess calories. With aromatic notes from sautéed onion, celery, garlic, and a touch of dried thyme, this chowder is both satisfying and wholesome. Ready in just 45 minutes and using simple, pantry-friendly ingredients like low-sodium chicken broth and cornstarch, this easy-to-make dish is ideal for cozy weeknight dinners or meal prep. Garnish with fresh parsley for a pop of color and freshness, and savor the deliciousness of a healthier take on a seafood classic!
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Recipe Information
Ingredients
- 2 cans (6.5 oz each) Canned clams (with juice)
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 2 medium Potatoes, peeled and diced
- 3 cups Low-sodium chicken broth
- 1.5 cups Unsweetened almond milk (or low-fat milk)
- 2 tablespoons Cornstarch
- 1 leaf Bay leaf
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Ground black pepper
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Instructions
Drain the canned clams, reserving the juice in a small bowl. Set aside the clams for later use.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced celery, and minced garlic. Sauté for 3-4 minutes until softened.
Add the diced potatoes to the pot, followed by the reserved clam juice and chicken broth. Stir to combine.
Drop in the bay leaf and sprinkle in the dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
In a small bowl, whisk the almond milk and cornstarch together until smooth. Pour this mixture into the pot, stirring well to combine. Allow the chowder to simmer gently for another 5 minutes, stirring occasionally, until it thickens slightly.
Season the chowder with salt and ground black pepper to taste. Add the canned clams and cook for an additional 2-3 minutes until they are heated through. Remove the bay leaf.
Ladle the chowder into bowls, garnish with chopped parsley if desired, and serve warm. Enjoy your low-calorie clam chowder!
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.0 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 247 mg | 19% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 665 mg | 14% | |
*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.
