Low Fat Classic New England Clam Chowder
Experience the quintessential flavors of coastal cuisine with our **Low Fat Classic New England Clam Chowder**, a lighter twist on the beloved Northeastern recipe. This creamy chowder combines tender clams, hearty Yukon Gold potatoes, and aromatic vegetables like onion and celery, all simmered in a velvety base made with fat-free milk and a touch of unsalted butter. Highlighting the essence of traditional clam chowder while cutting back on calories, this recipe uses delicate seasoning with bay leaf, fresh parsley, and a balanced touch of salt and pepper for a comforting yet healthy dish. Perfect for weeknight dinners or cozy gatherings, this satisfying soup is ready in under an hour and is ideal for anyone seeking guilt-free comfort food that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 2 pounds clams
- 2 cups water
- 2 cups peeled and diced Yukon Gold potatoes
- 1 cup chopped onion
- 1 leaf bay leaf
- 1 cup chopped celery
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups fat-free milk
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon salt
- 2 tablespoons chopped fresh parsley
Instructions
Rinse the clams thoroughly in cold water to remove any sand. In a large pot, add the clams and 2 cups of water. Cover and bring to a boil over medium-high heat. Cook until clams open, about 8-10 minutes. Discard any clams that do not open.
Remove the clams from the pot, reserving the broth. Let clams cool slightly, then remove the meat from the shells, chop and set aside.
Strain the reserved clam broth through a fine sieve lined with cheesecloth to remove any sand or shell pieces. Measure out 2 cups of the clam broth; if you have less, add water to make 2 cups.
In a large stockpot, melt the butter over medium heat. Add the onions and celery, and cook until just softened, about 5 minutes.
Stir in the flour and cook, stirring, for 1-2 minutes until the mixture is a light golden color.
Gradually whisk in the reserved clam broth and milk, ensuring no lumps form. Bring to a simmer and add the potatoes, bay leaf, salt, and pepper.
Cook, stirring occasionally until potatoes are tender, about 15-20 minutes.
Add the chopped clams and cook for another 5 minutes to heat through.
Remove the bay leaf, adjust seasoning with additional salt and pepper if necessary, and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3497 mg | 152% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 51.5 g | ||
| Protein | 186.2 g | 372% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1625 mg | 125% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4643 mg | 99% | |
*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.
