Lightened Up New England Clam Chowder

LIGHTENED UP NEW ENGLAND CLAM CHOWDER

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We love New England clam chowder. I mean how can you not love full-fat cream and butter? I wanted to make a creamy, buttery New England clam chowder without all of the cream and fat. But where you would still have that decadent rich flavor. Success! This soup is so good!

I used baby gold potatoes and just a little light butter in this recipe to add to the flavor, butteriness, and creaminess without using any cream. I used fat-free milk instead of heavy cream. This soup is so thick and creamy I promise you won’t miss all the butter and cream. It’s that good! Don’t walk, RUN to the store to get the ingredients and warm your heart and soul with this delicious soup.

Ingredient Substitutions For New England Clam Chowder

New England clam chowder ingredients

What Kind Of Potatoes To Use

I really like the baby gold potatoes/small dutch potatoes for this New England clam chowder. I wash them and cut them into quarters. For this recipe, don’t worry about peeling the potatoes. The small potatoes are delicious and I actually love the texture of the skins in the soup. The potatoes have a buttery flavor and create a creamy, rich soup. Additionally, Yukon gold potatoes are a great choice and have the same flavor but are larger. Also, red potatoes would work in this recipe. All of these potatoes don’t have to be peeled and I love that because it saves time and the skins are delicious in the soup so it’s a win-win.

Which Milk To Use

I used fat-free milk in this clam chowder recipe. You can use any milk of your choice. Some other great options are 1% milk, whole milk, oat milk, and unsweetened almond milk.

Which Clams To Use

We used one can of canned clams in this recipe. If you want more clams in your clam chowder, you can absolutely use 2 cans of clams. Fresh clams will also work. I was trying to be budget-friendly using one can. Any clams you choose will be a delicious choice in your chowder.

Why Use White Pepper?

This recipe calls for white pepper. It is often used in dishes with potatoes and in white soups. White pepper is more earthy and mild than black pepper. However, if you don’t have white pepper you can use black pepper. There isn’t that much pepper in this recipe so it will work.

Use Fresh Herbs

We love using fresh herbs in our recipes whenever possible. I love the fresh thyme in this recipe. Fresh ingredients and herbs always bring a dish to the next level. However, if you don’t want to use fresh herbs, dried herbs will work.

Lightened Up Clam Chowder Recipe

This New England clam chowder is lightened up. It is super creamy and there is no heavy cream and only a small amount of butter in this recipe. We used fat-free milk instead of cream. Also, we used gold baby potatoes, which are creamy. This recipe is incredibly delicious and you can’t even tell it’s lightened up!

How To Make New England Clam Chowder

First, dice the celery and white onion. Then, cut the potatoes into quarters.

creamy potatoes for clam chowder

After that, add the light butter to your dutch oven or large pot and saute the celery, onions, garlic, salt, pepper, old bay seasoning, and fresh chopped thyme. Cook these ingredients.

clam chowder recipe

Then, add the flour to the dutch oven and mix.

Next, add the clam juice and milk. Also, drain the juice from the canned clams into the dutch oven, but do not add the clams yet.

After that, add the chopped potatoes and bay leaf to the dutch oven. Bring everything to a low simmer and stir occasionally.

how to make New England clam chowder

Once the potatoes are cooked, remove the bay leaf from the dutch oven and mash the potatoes. Then, add the clams to the dutch oven and simmer for a few minutes. Serve the New England clam chowder and enjoy!

Serve The Clam Chowder

Once the soup is done, sprinkle some fresh flat-leaf parsley on top. Also, we love to enjoy this clam chowder with soup crackers. To kick it up a notch add a few dashes of your favorite hot sauce.

New England clam chowder

How To Make New England Clam Chowder Thinner

We love the chunky creamy thickness of this clam chowder. It’s so hearty and satisfying. If you want to make the soup thinner in consistency you can always add more milk at the end once the soup is done or use fewer potatoes.

How Long Does New England Clam Chowder Last?

This New England clam chowder will last 2-3 days in the refrigerator in an air-tight container.

More Soups To Try Next!

LIGHTENED UP NEW ENGLAND CLAM CHOWDER

Recipe by Shawna
5.0 from 3 votes
Course: SoupsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

263

kcal

This New England clam chowder is super creamy while being lightened up! It is buttery and decadent without all of the fat.

Cook Mode

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Ingredients

  • 1 TBSP light butter

  • 3 ribs of celery

  • 1/2 CUP diced white onion, about one medium onion

  • 2 garlic cloves

  • 1/2 TSP salt

  • 1/4 TSP crushed white pepper or black pepper

  • 1/2 TSP old bay seasoning

  • 1 TSP fresh thyme, about 4 sprigs, or 1/2 TSP dried

  • 1 TBSP flour

  • 8 oz bottle of clam juice

  • 2 CUPS milk of choice, we used fat-free milk

  • 1 can of clams, 6.5 oz

  • 1.5 lbs baby gold potatoes or Yukon gold potatoes

  • 1 bay leaf

  • 1 TBSP fresh flat-leaf parsley, chopped

Directions

  • Chop the celery and dice the white onion. Then, cut the potatoes in half and then into quarters.
  • Add the light butter to your dutch oven or large pot and saute the celery, onions, garlic, salt, pepper, old bay seasoning, and fresh chopped thyme. Cook these ingredients for about 5 minutes or until the onions are translucent and the celery is soft.
  • Dust the flour on the ingredients in the dutch oven and mix.
  • Add the clam juice and milk to the dutch oven. Also, drain the juice from the canned clams into the dutch oven, but do not add the clams yet, reserve them for later.
  • Add the chopped potatoes and bay leaf to the dutch oven. Bring everything to a low simmer. It takes about 10 minutes for everything to start summering. Once it starts simmering, allow another 10 minutes for the ingredients to simmer, or until the potatoes are cooked. You can check if the potatoes are done by inserting a fork. Also, make sure to stir occasionally so the ingredients don’t stick.
  • Once the potatoes are cooked, remove the bay leaf from the dutch oven. Then, use a potato masher or a stick blender to mash the potatoes in the dutch oven to the desired consistency.
  • Add the clams to the dutch oven and simmer for 5 more minutes.
  • When the soup is done, sprinkle some chopped flat-leaf parsley on top and optional soup crackers. Enjoy!

Recipe Video

YouTube video

Notes

  • This recipe serves 4 and the WW points are per serving. One serving is about 1 cup of clam chowder.
  • WW Points™: 6 points
  • To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
  • Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories263
  • % Daily Value *
  • Total Fat 3.4g 5%
    • Saturated Fat 1.9g 5%
  • Cholesterol 20mg 7%
  • Sodium 757mg 32%
  • Total Carbohydrate 48.2g 16%
    • Dietary Fiber 4.3g 16%
    • Sugars 10.5g
  • Protein 11.8g 22%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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