Description
A lighter take on the classic comfort food, this chowder is creamy, flavorful, and packed with nutrition. Enjoy a hearty bowl without the heavy feeling!
Ingredients
- 2 Tbsp olive oil (or 1–2 slices bacon, prepared as directed)
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour blend/cornstarch slurry)
- 1 cup clam juice (low-sodium preferred)
- 3 cups low-sodium vegetable broth
- 3 medium Yukon Gold or red potatoes, peeled and diced (about 3 cups)
- 1 1/2 cups whole milk (or 2% milk, unsweetened cashew milk)
- 2 (6.5 oz) cans chopped clams, drained, liquid reserved (or 1 lb fresh clams)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Optional garnishes: crispy bacon bits, fresh chives or parsley
Instructions
- 1. Sauté Aromatics: In a large pot or Dutch oven, heat olive oil (or render bacon, removing bacon and excess fat). Add diced onion and celery, sauté until softened, 5-7 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- 2. Build Roux (optional for thickness): Sprinkle flour over vegetables and stir for 1 minute to create a light roux.
- 3. Simmer Potatoes: Gradually whisk in clam juice and vegetable broth, stirring to prevent lumps. Add diced potatoes. Bring to a gentle simmer, then cover and cook for 10-15 minutes, or until potatoes are fork-tender.
- 4. Add Dairy & Clams: Stir in milk. If using fresh clams, add them now, cover, and cook until they open (discard unopened). If using canned clams, stir them in and heat through for 2-3 minutes. Avoid overcooking.
- 5. Thicken & Season: If desired, create a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and slowly whisk into simmering chowder until desired thickness is reached. Stir in fresh parsley.
- 6. Serve: Taste and adjust salt and pepper. Ladle into bowls and garnish with optional bacon and fresh herbs. Serve warm.
- Prep Time: 20 mins
- Cook Time: 30-35 mins