I know you’ve been anxiously awaiting this Skinny Clam Chowder. Back when I shared my corn crab chowder recipe, I teased you with the knowledge that I make chowder two different ways. So here it is, the other approach: Skinny Clam Chowder. This recipe is great for all kinds of people with dietary restrictions, especially for those friends with gluten allergies, since it is thickened with potatoes instead of a roux. While being low in fat and calories, the flavor is still incredibly rich and hearty. Skinny Clam Chowder is perfect for this Winter that just keeps going, because it satisfies that Winter desire for rich hot soups without packing on the pounds. But because it’s not a heavy cream based chowder, it actually makes a great year round soup as well. And lots of friends who work in over-airconditioned offices have told me on the regular that they really like making this soup for a light Summer lunch. Traditionally, Clam Chowder is served with Sourdough bread, especially on the West Coast, but I often serve my Skinny Clam Chowder with tender homemade potato rosemary rolls- there’s something about the rosemary that’s really perfect. Skinny Clam Chowder is a great make ahead recipe and I love bringing it to work all Winter long. Skinny Clam Chowder is definitely one of those recipes you’ll come back to over and over again because it’s so satisfying and healthy.
Skinny Clam Chowder
Ingredients
- 1 large onion 2-3 cups
- 3 cups celery
- 2 large russet potatoes
- 3 bay leaves
- 1 cup dry white wine
- 4 cups chicken stock
- 1 pound small potatoes or more halved or quartered
- 1 tablespoon old bay
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 1 tablespoon dried parsley
- ½ teaspoon black pepper
- 4- 6.5 oz cans clams I use whole and chop some and leave some whole
- 1 cup reduced fat sour cream
- 1 ½ cups milk 1%
Instructions
- Dice the onion and celery.
- Peel the russet potatoes and chop roughly.
- Saute in 1-2 tablespoons olive oil, until the onions and celery are softened.
- Add the bay leaves, old bay, garlic, salt, parsley and black pepper and cook for a minute or two.
- Add the wine. Cook until all the wine has evaporated.
- Add the chicken stock. Cook until the potatoes are fork tender (10 minutes).
- Mash the potatoes.
- Wash and half or quarter the little potatoes. You want little bite-sized pieces.
- Add the little potatoes. Cook until fork tender.
- Add the sour cream, milk and clams. I like to chop some of the clams and leave some whole. Cook just until heated through.
- Serving it in a mug with the Golden Gate Bridge on it just seemed right.
