Heart-Healthy Classic New England Clam Chowder

Savor the rich and comforting flavors of this Heart-Healthy Classic New England Clam Chowder, a lighter twist on the beloved seaside favorite. This recipe combines fresh clams, creamy low-fat milk, and low-sodium vegetable broth for a guilt-free indulgence without compromising on taste. Packed with tender red potatoes, aromatic thyme, and a hint of garlic, this chowder achieves the perfect balance of hearty and wholesome. A blend of unsalted butter and olive oil adds depth to the base, while chopped fresh parsley provides a fresh, vibrant finish. Ready in just an hour, this low-fat New England clam chowder is perfect for a cozy dinner or as a make-ahead meal for busy weeknights. Serve it with crusty whole-grain bread for a complete heart-healthy treat!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds Fresh clams
• 4 cups Low-sodium vegetable broth
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 piece Large onion, diced
• 2 pieces Celery stalks, diced
• 3 pieces Garlic cloves, minced
• 2 tablespoons All-purpose flour
• 4 cups Red potatoes, diced
• 1 piece Bay leaf
• 1 teaspoon Fresh thyme
• 0.5 teaspoon Ground black pepper
• 2 cups Low-fat milk
• 1 cup Low-fat half-and-half
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Rinse clams under cold water and soak them in a bowl of cold salted water for about 20 minutes to expel any sand. Rinse again and set aside.

Step 2

In a large pot, bring the low-sodium vegetable broth to a boil. Add clams, cover, and steam until they open, about 8-10 minutes. Remove the clams with a slotted spoon, reserving the broth. Discard any clams that do not open. Remove clams from shells, chop, and set aside. Strain the broth to remove any grit.

Step 3

In a large soup pot over medium heat, melt the unsalted butter with olive oil. Add diced onion, celery, and garlic, sautéing until softened, about 5 minutes.

Step 4

Stir in flour and cook for about 2 minutes to coat the vegetables, stirring continuously.

Step 5

Gradually whisk in the reserved clam broth to prevent lumps. Add diced potatoes, bay leaf, thyme, and black pepper. Bring to a simmer and cook until potatoes are tender, about 15 minutes.

Step 6

Reduce heat to low and stir in milk and half-and-half. Simmer gently for another 10 minutes, ensuring the chowder is not boiling.

Step 7

Add the chopped clams to the chowder and heat through. Remove the bay leaf.

Step 8

Serve hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(3842.0g)

Amount per serving	% Daily Value*
Calories	2977.8

Total Fat 75.9g	0%
Saturated Fat 28.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 739.8mg	0%
Sodium 1531.6mg	0%
Total Carbohydrate 294.0g	0%
Dietary Fiber 18.1g	0%
Total Sugars 62.9g
Protein 279.3g	0%

Vitamin D 201.6IU	0%
Calcium 1957.6mg	0%
Iron 263.0mg	0%
Potassium 11262.2mg	0%

*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.

Source of Calories

Fat: 23.0%

Protein: 37.5%

Carbs: 39.5%