Low Fat Classic New England Clam Chowder

Indulge in the comforting flavors of **Low Fat Classic New England Clam Chowder**, a lighter take on the iconic coastal favorite that doesn’t skimp on richness or taste. Brimming with tender clams, creamy fat-free milk, and Yukon Gold potatoes, this heartwarming soup is infused with the delicate aromatics of celery, onions, and a hint of bay leaf. By swapping out heavy cream for a silky milk-based broth and using a touch of butter, this recipe delivers all the creamy, savory goodness of traditional chowder with a fraction of the fat. Perfectly seasoned and garnished with fresh parsley for a bright finish, this lower-calorie chowder is an easy, wholesome choice for weeknight dinners or cozy gatherings. Ready in just an hour, this six-serving recipe is a quintessential New England classic made guilt-free!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Remove the clams from the pot, reserving the broth. Let clams cool slightly, then remove the meat from the shells, chop and set aside.

Step 3

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.

Step 4

In a large stockpot, melt the butter over medium heat. Add the onions and celery, and cook until just softened, about 5 minutes.

Step 5

Stir in the flour and cook, stirring, for 1-2 minutes until the mixture is a light golden color.

Step 6

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.

Step 7

Cook, stirring occasionally until potatoes are tender, about 15-20 minutes.

Step 8

Add the chopped clams and cook for another 5 minutes to heat through.

Step 9

Remove the bay leaf, adjust seasoning with additional salt and pepper if necessary, and garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3012.0g)

Amount per serving	% Daily Value*
Calories	2258.3

Total Fat 73.0g	0%
Saturated Fat 23.1g	0%
Polyunsaturated Fat 15.9g
Cholesterol 392.4mg	0%
Sodium 3496.7mg	0%
Total Carbohydrate 213.5g	0%
Dietary Fiber 15.9g	0%
Total Sugars 51.5g
Protein 186.2g	0%

Vitamin D 322.1IU	0%
Calcium 1625.0mg	0%
Iron 23.1mg	0%
Potassium 4643.3mg	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: 29.1%

Protein: 33.0%

Carbs: 37.9%