I came home from Oregon with a couple of large cans of diced clams. Typically I use them to make a thick, rich clam chowder full of butter and heavy cream. This year I decided to try and lighten it up a little. It’s still pretty decadent, but not as crazy rich as I usually make it (the original version could stand in for clam dip if you served it chilled).
Instead of complaining that the chowder wasn’t as good as it usually is, my friends and family actually said they liked the lightened up version more than they did the heavy cream version. It is definitely more of a broth than a cream, although it has plenty of richness.
Here’s how I made it:
Clam Chowder
Ingredients
- 1 large onion, diced
- 2 stalks of celery, diced
- 2 T olive oil
- 2 T butter
- 4 T flour
- 1 small bottle clam juice
- 2 cups half n half
- 1 cup whole milk
- 1 t dried thyme
- 1 large can of diced clams (51 oz)
- bay leaf
- kosher salt and fresh ground pepper
- 1/4 cup chopped parsley
Instructions
- Saute diced onions & celery in olive oil and butter for about 5 minutes
- Sprinkle flour over onions and cook, stirring constantly for a few minutes
- Whisk in the clam juice
- Add milk, heavy cream and seasonings
- Add clams and parsley
- Let simmer for 15 minutes
I’ve made it with and without the clam juice and I personally like it better without, but my family likes it better with the juice. You won’t have to worry about getting too thin eating this, but it’s less fattening than the original. I left out the potatoes that I typically use which made the focus all on the clams as well it should be!
I like it with a glass of pinot noir and a handful or two of oyster crackers.
There is plenty of good stuff in this lightened version to keep it creamy and rich. Looks wonderful. Thanks for sharing the recipe.
Velva
★★★★★
Velva,
It’s not low fat by any means, just a bit lighter.
RMW
Oh my but that looks yummy.
With so many seafood restaurants here I rarely make my own clam chowder anymore. I should give this a try, because there is really nothing better than homemade. Many restaurants make it to thick with potatoes and thickener. I made Jambalaya last week – having a hankering for homemade seafood dishes I guess.
Pondside,
You’d like this one I think. I agree that the potatoes and thickener don’t add anything good to chowder!
RMW
My husband would adore this dish. Perhaps one day I shall make it for him…and arrange the crackers into the heart shape that he so richly deserves!
Miss you!
★★★★★
Miss you too, Jenny.
xxoo…
I like the sound of this! I think if it’s warmer then a lightened up version does the trick beautifully! 😀
My husband is very picky when it comes to clam chowder. Up until I made this recipe, our favorite was one we enjoyed in Kansas City, Missouri. Unfortunately, that’s rather a long ride from Florida. Spending much of my adult life in New England, I know good clam “chowda” and this recipe fits the bill.
★★★★★
Barbara,
Thank you for your kind words! It makes me happy that you like my recipe! I lived in the northeast growing up and then lived in Florida for many years so we have some geographical reference points.
xxoo,
RMW
Thank you for this version. I’m in. Definitely. Thank you for sharing and have a pleasant weekend.