Craving some comfort food? This lightened up version of clam chowder is still thick and creamy, but lighter on calories. Try it out and let me know what you think!
If you are looking for more healthy recipes to keep your eating on track, be sure to check out my 1500 Calorie 14-Day Healthy Eating Plan!
- 5 slices turkey bacon, diced
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 3 Tablespoons whole wheat flour
- 1 (8 ounce) bottle clam juice
- 4 cups milk
- 1½ pounds red potatoes, diced
- 1 bay leaf
- 1 teaspoon salt, or more/less to taste
- ½ teaspoon seasoned salt
- ½ teaspoon thyme
- ¼ teaspoon ground black pepper
- 2 (7-ounce) cans minced clams (don't drain it- keep the juice)
- Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, and leave any remaining bacon grease in the stock pot.
- Add onion and saute for 5 minutes, stirring occasionally, until soft. Add celery and garlic, and saute for an additional minute, stirring occasionally. Sprinkle the flour on top of the mixture, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Add in the clam juice and stir until combined. Stir in the milk, potatoes, bay leaf, salt, seasoned salt, thyme, black pepper and half of the bacon bits and stir until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.
- Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. The smaller you dice your potatoes, the faster they will cook.
- When the potatoes are soft, stir in the clams. Taste, and season with more salt and pepper if needed.
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