New England Clam Chowder Recipe

Looking for a delicious New England Clam Chowder recipe? This recipe is flavorful and delicious. It can be made to be a lower fat New England Clam Chowder recipe. This New England Clam Chowder recipe will be your new favorite comfort food.

While I have never been a seafood eater, my family is. It must have something to do with growing up at the beach. When my son got older, he wanted New England clam chowder all the time. I was forced into learning how to make it. After trying different  recipes and tweaking this and that, I finally came up with a recipe that he loved.It wasn't long before I was sharing the recipe with everyone.

Low Fat New England Clam Chowder

Want to make this recipe a little lighter? This recipe has a lot of flavor and tasty ingredients so it is easy to make the soup lighter and even Weight Watchers friendly. Trade out the whole milk fo 2% milk and change out the heavy cream with half and half. It will cut a lot of the fat from thsi recipe and the only change in the taste is the recipe will not be as thick as the orginial.

Other recipes you will enjoy:

• Instant Pot Stuffed Pepper Soup
• Roasted Butternut Squash Soup
• Instant Pot Thai Chicken Rice Bowl
• Beef Burgundy Stew
• Potato Bacon Soup
• Cauliflower Soup

New England Clam Chowder Recipe

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients:

6 slices thick-cut bacon, diced
1 small red onion, diced
2 large carrots, finely chopped
3 cloves garlic, minced
Sea salt and black pepper, to taste
2 T.  flour
½ c. clam juice
2 c. whole milk (or 2% milk for a lighter soup)
½ c. heavy cream (half and half for a lighter soup)
1 lb. Yukon Gold potatoes, peeled and cubed
½ t. Old Bay seasoning
1 t. fresh thyme
2 6.5-oz. cans minced clams, including juice
3 T. fresh parsley, chopped

Directions:

1. Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
2. Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
3. Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and ⅔ of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
4. Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
5. Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!

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New England Clam Chowder

Servings: 4 servings

Ingredients

• 6 slices thick-cut bacon diced
• 1 small red onion diced
• 2 large carrots finely chopped
• 3 cloves garlic minced
• Sea salt and black pepper to taste
• 2 T. flour
• ½ c. clam juice
• 2 c. whole milk
• ½ c. heavy cream
• 1 lb. Yukon Gold potatoes peeled and cubed
• ½ t. Old Bay seasoning
• 1 t. fresh thyme
• 2 6.5- oz. cans minced clams including juice
• 3 T. fresh parsley chopped

Instructions

1. Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
2. Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
3. Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and ⅔ of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
4. Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
5. Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!