I’m doing mine without the butter, and lactose-free milk/soy milk/rice milk for my lactose intolerant boyfriend… so even less fat! To be perfectly honest, I think you could do this as a clamless clam chowder and it would still taste great! But this is the original recipe:

Per serving: Calories 353; Fat 9 g (Saturated 4 g); Cholesterol 76 mg; Sodium 251 mg; Carbohydrate 36 g; Fiber 4 g; Protein 29 g


  • 4 pounds cherrystone clams, scrubbed
  • 2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes
  • 1 slice lean center-cut bacon, chopped
  • 1 medium onion, diced
  • 1 stalk celery, thinly sliced
  • 2cloves garlic, minced
  • 1 teaspoon fresh thyme
  • 2bay leaves
  • 1 cup fat-free half-and-half
  • Kosher salt and freshly ground pepper
  • 4 teaspoons unsalted butter, sliced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon paprika


Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl. Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot.

Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.

Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.

Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.

Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika. 

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Post Info

  • Notes: 26
  • Posted: 20 November 2012
  • High Resolution: Link