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.