Recipe Renovation: New England Clam Chowder

Total Time
45 min
15 min
30 min
This renovated New England Clam Chowder — for half the usual calories — is so flavorful and silky that you will never miss all of the usual heavy cream.


vegetable oil

1 tsp

uncooked turkey bacon

2 slice(s), diced

uncooked onion(s)

1 small, finely diced

all-purpose flour

3 Tbsp

fat free skim milk

1 cup(s)

canned clam juice

3½ cup(s)

uncooked potato(es)

2 medium, peeled and diced

canned clams

10½ oz, and juice

fresh thyme

1 tsp, chopped

fresh parsley

2 tsp, chopped

table salt

tsp, or to taste

black pepper

tsp, or to taste


  1. Heat oil in a nonstick pan over medium heat. Sauté bacon and onion until onion is very soft. Stir in flour and cook 1 minute. Very gradually whisk in milk and clam juice. Bring to a simmer, add potatoes. Cover and cook until potatoes are tender.
  2. Stir in clams, their juice, thyme and parsley. Bring to a simmer. Season with salt and pepper; serve. Yields about 1 1/2 cups per person.

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