New England Clam Chowder

5 from 3 votes

A lighter twist on the classic New England clam chowder, packed with flavor and nutrition. This creamy white chowder recipe is loaded with clams and a guilt-free delight!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: comfort food, easy, one-pot

Servings:

Calories: 270kcal

Author: Veronique Eichler

Equipment

Ingredients

2 tbsp extra virgin olive oil
2 tbsp all purpose flour
1 leek white part only, sliced thin
1/2 cup celery minced
2 cloves garlic minced
3/4 cup dry white wine
3 cups 2% low fat milk
1-1/2 lb Russet potatoes peeled and cubed small
2 cans whole baby clams drained and juice reserved
2 bay leaves
1 tbsp fresh thyme or 1 tsp dried thyme
2 tbsp fresh parsley
salt & pepper to taste

Instructions

In a large pot, heat olive oil over medium-high heat. Add leeks and celery, and cook until soft, 8 to 10 minutes.
Add garlic and cook for another minute.
Add white wine and cook down until mostly evaporated.
Stir in flour and cook for 1 to 2 minutes.
Pour in milk, reserved clam juice, potatoes, bay leaf, thyme, and salt & pepper to taste. Bring to a boil, then cover and simmer on low until potatoes are tender, about 15 minutes.
Remove half of the soup, discard bay leaves, and blend until smooth.
Return to the pot. Add clams and adjust salt if needed. Cook for an additional 5 minutes.
Serve hot, garnished with fresh parsley.

Notes

To make it gluten-free, use a gluten-free flour blend or cornstarch as a thickening agent.
Feel free to add additional vegetables such as carrots or corn for extra texture and flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching.

Nutrition