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You are here: Home / Healthy One Pan Recipes / New England Clam Chowder

New England Clam Chowder

By Lauren Keating On 01/05 18 Comments

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New England Clam Chowder 1

Like a lot of people, I re-committed myself* to eating healthier and losing a few pounds in the New Year. Unlike a lot of people, I won’t attempt to live off of cold salads and clear broths. It’s winter, people! I want comfort food – and lots of it.

This milky chowder filled with meaty bites of bacon and the subtle spice of Old Bay and peppery parsnips is what I consider the ultimate winter meal. The combination of smoke and cream reminds me of curling up in front of a fireplace while fat snowflakes fall outside. Close your eyes when you eat it and you can almost hear the bells of a horse-drawn carriage being pulled down the road. It tastes luxurious but, with less than 350 calories per (big) bowl and loads of vitamins C and A, I know its a great way to stick to my goals.

(*I refuse to say it’s a resolution. That sounds too drastic and unattainable. I do, however, resolve to fit into my pants again.)

New England Clam Chowder 2

New England Clam Chowder 3

 
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New England Clam Chowder

New England Clam Chowder

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

I prefer my chowder milky and light, not thick, so I make it with equal parts vegetable stock and half and half. If you prefer a thicker soup, omit the stock and add more cream. If you prefer a creamless chowder, you'll love my Manhattan Clam Chowder.

Ingredients

  • 1/4 pound Applewood Smoked Bacon, diced
  • 1 Shallot, minced
  • 2 Parsnips, peeled and chopped
  • 2 Carrots, peeled and chopped
  • 2 Potatoes, peeled and diced
  • 1 Tablespoon Flour
  • 1 cup Low Sodium Vegetable Stock or Water
  • 2 cans (6.5 ounces) Chopped Clams
  • 1 cup Fat Free Half and Half
  • 2 Tablespoons chopped Fresh Parsley
  • Salt, Pepper, and Old Bay Seasoning to taste
  • Oyster Crackers, for serving

Instructions

  1. Add the bacon to a heavy-bottomed soup pan set over medium heat. Once the bacon is browned and crisp, add the shallot, parsnips and carrots. Cook 5 minutes, or until they begin to soften. Stir in the flour and cook for another minute.
  2. Add the stock, the liquid from canned clams and the potatoes. Simmer over medium-high heat for 15 minutes, or until the vegetables are tender. Reduce the heat to low and stir in the clams and half and half. Cook until heated through. Stir in parsley and season to taste. Serve with oyster crackers.

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© Lauren Keating
New England Clam Chowder 4

 

 

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Tagged with: Fish and Seafood// Light// Winter18 Comments

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Comments

  1. Roberta says

    10/21 at 4:55 pm

    Can This be made without bacon and still be tasty?

    Reply
    • Lauren Keating says

      10/23 at 6:15 pm

      yes, definitely!

      Reply
    • Lauren Keating says

      11/10 at 10:47 am

      yes, definitely! You might need to add a little more salt though.

      Reply
  2. Lisa Ritchie says

    03/03 at 2:29 pm

    I see Applewood Smoked Bacon and I think Nueske’s. Curious if that’s what you used?
    Chowder looks yummy! I agree – Great comfort food for the winter. Thanks!!

    Reply
    • Lauren says

      03/04 at 8:31 pm

      I don’t think I’ve ever had (or heard of!) Nueske’s. I got it out of the butcher case. 🙂

      Reply
  3. Cassy says

    02/22 at 10:52 pm

    This looks like a faster version than my long drawn out way! I want to try it!

    Reply
  4. Olga @ MangoTomato says

    01/08 at 9:17 pm

    could you please deliver a bowl of this for lunch tomorrow? Thank you so much 🙂

    haven’t had a bowl of chowder in ages!

    Reply
  5. Liz says

    01/08 at 2:11 pm

    This looks delicious! I am tracking points on Weight Watchers. Do you have more complete nutritional information? I entered everything on a calorie conversion program and it came out at almost 500 calories. I’m assuming this is incorrect based on your description. Would it be possible to share the exact calories, fat, carbs, protein, fiber, etc.? Thanks so very much!

    Reply
    • Lauren says

      01/08 at 2:46 pm

      According to CalorieCount.com, it has 331 calories, 9 grams fat, 42 grams carbs, 16.5 grams protein, 5.5 grams fiber

      Reply
      • Liz says

        01/08 at 3:39 pm

        Thank you SO much! All of these ingredients are going on my shopping list and we’re having it for dinner tonight. Thanks again!!

        Reply
  6. Joanne says

    01/06 at 5:21 pm

    I haven’t had clam chowder in forever but it really is a creamy delicious delight. I love that you’ve lightened it up for us!

    Reply
  7. Monique says

    01/06 at 10:32 am

    i can never ever get sick of New England clam chowder! its a def comfort food! One that i wouldnt mind eating when trying to drop a few Lbs.

    Reply
  8. Leslie says

    01/06 at 8:41 am

    yum! beautiful looking chowder. i haven’t had clam chowder in so long — maybe 2012 is finally the time! 🙂 thanks for the recipe. btw: where do you get fat-free half and half?

    Reply
    • Lauren says

      01/06 at 10:57 am

      The stores around here all have it right next to the regular half and half. I usually buy Hood brand because it’s cheapest, but I believe Land O’Lakes also makes it.

      Reply
      • http://timinca.blogspot.com/ says

        01/08 at 12:40 pm

        Sometimes if your local store does not have an item you can ask the store manager to stock it and most places will get it. But sometimes the cheaper stores will say no because it won’t sell… But it is worth a try.

        Reply
  9. Shelby says

    01/06 at 3:38 am

    I’m definitely trying your recipe for this! I rarely attempt to make clam chowder but I love the parsnips in this and it looks like it is fairly low carb which Grumpy has no choice but to do now since his diabetes diagnosis. Pinning it!

    Reply
    • Lauren says

      01/07 at 12:52 pm

      Aren’t parsnips great? I feel like they’re so underrated.

      Reply

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  1. » Highlights: Soup » Relishments says:
    01/08 at 8:33 pm

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Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

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