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25) Classic New England Clam Chowder (Lightened-Up)

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tsp olive oil
  • 1 medium onion diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 1 lb Yukon Gold potatoes peeled and diced (about 3 cups)
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup low-fat milk 2% is fine
  • 10 oz canned clams drained, reserve juice
  • 1 cup clam juice use reserved + bottled to total 1 cup
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt adjust
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley

Method
 

  1. Heat oil in a large pot over medium heat and sauté onion and celery until soft, about 6 minutes. Add garlic and cook 30 seconds.
  2. Add potatoes, broth, bay leaf, thyme, salt, and pepper; bring to a simmer and cook until potatoes are tender, 12–15 minutes.
  3. Stir in milk, clams, and clam juice; warm gently but do not boil to prevent curdling, about 3–4 minutes.
  4. Remove bay leaf, adjust seasoning, stir in parsley, and serve warm.