Photo of Recipe renovation: New England clam chowder by WW

Recipe renovation: New England clam chowder

6
5
2
Smartpoints value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
This renovated New England clam chowder recipe—it boasts half of the usual calories—is so flavorful and silky that you will never miss all of the usual heavy cream. Our version utilizes fat-free skim milk and canned clam juice, plus a touch of flour to help thicken the chowder and bring all the other ingredients together. It also features turkey bacon, onion, potatoes, canned clams, and fresh thyme and parsley for brightness and color. You'll be pleasantly surprised how easy it is to make a chowder in just 45 minutes, and there's only one pan required, with no fancy equipment needed.

Ingredients

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

Instructions

  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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