Creamy clam chowder with fresh tomatoes
3
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Omit the all-purpose flour, and substitute canola oil for the butter and skim milk for the 1% milk.
Ingredients
Uncooked potato
1 large, baking variety, peeled and cut into 1⁄2-inch dice
Onion
½ small, diced
Celery
1 rib(s), medium, finely chopped
Fresh thyme
1 tsp, or 1⁄4 teaspoon dried
Water
1½ cup(s)
Unsalted butter
1 Tbsp
All-purpose flour
2 Tbsp
1% low fat milk
1½ cup(s)
Canned clams
10 oz, drained, whole baby clams variety, drained (reserve 1⁄4 cup of their liquid)
Grape tomatoes
1 cup(s), or cherry tomatoes, quartered
Instructions
1
Combine the potato, onion, celery, thyme, and 1 cup of the water in a soup pot or Dutch oven set over high heat; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 8 minutes.
2
Meanwhile, melt the butter in a medium saucepan over medium heat; stir in the flour and cook, stirring constantly, until the mixture becomes straw-colored and fragrant, about 1 minute. Remove from the heat and whisk in the milk and the remaining 1⁄2 cup water. Return the pan to the stove, increase the heat to medium-high, and continue cooking, whisking constantly, until slightly thickened, about 5 minutes.
3
Add the milk mixture to the potato mixture; bring to a simmer. Add the clams and their reserved liquid and heat through thoroughly. Ladle into bowls and top with the tomatoes. Yields 1 cup chowder and 1⁄4 cup tomatoes per serving.
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