Recipe Renovation: New England Clam Chowder

Prep Time
15 min
Cook Time
30 min
Recipe Details
  • 1 tsp vegetable oil
  • 2 slice(s) uncooked turkey bacon, diced
  • 1 small uncooked onion(s), finely diced
  • 3 Tbsp all-purpose flour
  • 1 cup(s) fat free skim milk
  • 3 1/2 cup(s) canned clam juice
  • 2 medium uncooked potato(es), peeled and diced
  • 10 1/2 oz canned clams, and juice
  • 1 tsp fresh thyme, chopped
  • 2 tsp fresh parsley, chopped
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, 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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