Dinner

Healthier New England Clam Chowder Soup

Healthier New England Clam Chowder

Calling all chowder heads! We recently made a short visit to Boston and of course had to taste test some New England Clam Chowder at a few restaurants while we were there. They were all delicious but slightly different. Some creamier, some with more chunks, some a little lighter, etcโ€ฆ How do you like your chowder? 

This healthier New England Clam Chowder recipe is a little on the lighter side of chowder recipes but it doesnโ€™t lack that classic creaminess. Rather than using heavy cream to achieve that silky thick texture, this recipe uses a milk and flour mixture as a thickener. It comes out perfectly smooth and in my opinion, the ultimate consistency.

About the Ingredients

Bacon – 4 slices, chopped raw

Onion – one sweet onion, chopped

Celery – 3 stalks, chopped

Mined garlic – 2 teaspoons

Thyme – 1/2 teaspoon dried thyme

Potatoes – one russet baking potato, peeled and cubed into 1/2 inch pieces

Clam Juice – 2 cups of bottled clam juice. This is easily available in your supermarket on the shelf with the canned clams.

Bay Leaf – don’t forget to remove it from the soup when you’re done cooking!

Milk – 2 cups of whatever you have. I used 1% milk which really lightens it up. Whole fat milk would give the soup a little more thickness but the same great flavor.

Flour – 1/3 cup, to thicken the chowder.

Minced Clams – 3 (6 oz) cans

New England clam chowder soup

How to Make Healthier New England Clam Chowder

In a dutch oven sauce the chopped bacon. Remove it to a paper towel lined plate, and sautรฉ the onion, celery and garlic in the bacon fat that remains. Add your seasonings, then the clam juices and cubed potatoes. Bring everything to a boil and let cook for 8-9 minutes or until the potatoes are tender. 

While the potatoes boil, whisk the flour into the milk in a large measuring cup or small bowl. Once the potatoes are done cooking, whisk the milk mixture into the soup and simmer for a few more minutes while the soup thickens. Then stir in the minced clams and add back the bacon. Your chowder is ready! Donโ€™t forget to remove the bay leaf.

bowl of New England clam chowder

Substitutions and Variations

Leave out the Celery

If you’re preparing this healthier New England clam chowder recipe but donโ€™t have celery try adding a teaspoon of celery seed when you add the other seasonings. This way you donโ€™t loose that distinct flavor. It helps level out the richness of the cream and bacon. 

Make it Creamy Shrimp Chowder

Not a huge lover of clams but like the idea of chowder? Try sautรฉing some shrimp in garlic and butter in a pan on the stove. Then chop up the shrimp and use it in place of the clams. With a shrimp chowder you could consider adding 1/2 cup of frozen corn too to play up the sweetness of the shrimp.

bowl of New England clam chowder

FAQ’s and Recipe Tips

Can I make New England Clam Chowder ahead of time? Yes. As with any fish recipe though, I donโ€™t recommend doing it too far in advance or freezing it. If you make your chowder 1-2 days in advance, you can save it in the refrigerator and reheat it right before serving. Discard any leftovers after day 2. 

The clams smell a little funny. This is a learning curve but trust your instincts here. Clams are shellfish. They smell fishy. Sometimes when you open seafood though you just know something isnโ€™t right. Do they smell fishier than usual? Is there something off here? If at any point you have these thoughts, just stop. Food poisoning from seafood is not fun so donโ€™t risk it. Often there is no way to be sure so when in doubt ditch your funky batch, buy new and start over. 

bowl of New England clam chowder

The Recipe for Healthier New England Clam Chowder

The recipe is attached below for easy downloading and printing.  If you test it out be sure to leave a note in the comments below. Iโ€™d love to hear what you thought. Was it as good as the authentic chowder from Boston? Enjoy!

Healthier New England Clam Chowder

Healthier New England Clam Chowder

Classically cream without adding any cream.
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4 people

Ingredients
  

  • 4 slices bacon chopped raw
  • 1 onion chopped
  • 3 stalks celery chopped
  • 2 tsp minced garlic
  • ยฝ tsp dried thyme
  • 1 russet potato peeled and cubed
  • 2 cups bottled clam juice
  • 1 bay leaf
  • 2 cups milk
  • 1/3 cup flour
  • 18 oz canned clams

Instructions
 

  • In a large dutch oven, over medium heat, cook the bacon until crispy. Stir it occasionally to cook it on all sides, then remove to a paper towel lined plate.
    4 slices bacon
  • Add the onion and celery to the dutch oven with the bacon grease. Sautรฉ until tender, about 4 minutes. Add the minced garlic and cook for 1 additional minute.
    1 onion, 3 stalks celery, 2 tsp minced garlic
  • Season the vegetables with dried thyme, salt and pepper.
    ยฝ tsp dried thyme
  • Add the potatoes, bottled clam juice, the juice from one can of minced clams (donโ€™t add the clams just yet, only the juice) and the bay leaf. Stir to combine and bring to a boil.
    1 russet potato, 2 cups bottled clam juice, 1 bay leaf
  • Reduce the heat to medium low and let simmer until the potatoes are tender, about 10 minutes.
  • While the soup is simmering, whisk the flour into the milk in a small bowl. When the potatoes are done cooking pour the milk mixture into the dutch oven and continue stirring as the chowder thickens. This should take just a few minutes.
    2 cups milk, 1/3 cup flour
  • Add the minced clams and cook until they are heated all the way through. Remove the bay leaf, check for salt and pepper and serve.
    18 oz canned clams

Notes

The type of milk you use will only slightly change the consistency of the chowder. I use 1% milk because that’s what we drink and keep in the house. Feel free to use any fat % you like.ย 
Keyword chowder, clam, soup

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