Lighter Clam Chowder
Clam chowder in a bowl
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Course: Appetizer, Soup
Cuisine: American
Keyword: Low Calorie, Seafood, Soup
Servings: 8 servings
Calories: 87kcal
Author: Chef Bill Collins

Ingredients

  • 1-2 tbsp olive oil or butter
  • 1 medium onion, peeled and finely minced
  • 2 celery stalks, finely diced
  • 1 carrot, peeled and finely diced
  • 4 cups fish stock or clam broth
  • 2 cups chicken or vegetable stock, or water
  • 1 bay leaf
  • 2 cups red potatoes, cut into ¼” dice
  • salt and pepper
  • 2-3 cups fresh or cooked clams, chopped
  • 2 tbsp fresh parsley, minced

Instructions

  • Heat a medium-sized stockpot, over a medium heat. When it’s heated, add the olive oil (or butter) and the onion, celery, and carrot. Sauté for 5 minutes, stirring occasionally
  • Add the fish and chicken stock, and the bay leaf. Bring to a light boil, and simmer for 5 minutes. Add the potatoes, and simmer for 5-10 more minutes, or until the potatoes are cooked through
  • Add the clams. If they’re raw, cook for a few minutes, or until they’re cooked through. If they’re already cooked, simmer them until they’re heated through.
  • Add the parsley, and season to taste with salt and pepper

Notes

Makes 6-8 servings
Nutrition Facts
Lighter Clam Chowder
Amount per Serving
Calories
87
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.001
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
4
mg
1
%
Sodium
 
496
mg
22
%
Potassium
 
333
mg
10
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
6
g
12
%
Vitamin A
 
1438
IU
29
%
Vitamin C
 
5
mg
6
%
Calcium
 
55
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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