A Lighter Version Of Clam Chowder

I love New England Clam Chowder. Whenever we go to our local seafood restaurant I always order it with my meal. A couple years ago I started experimenting with clam chowder recipes at home.

I wanted to make a delicious, but lighter version of the clam chowder at my favorite restaurant.

Here is the clam chowder recipe I came up with.

Clam Chowder

2 cans of minced clams with juice
1/2 medium onion chopped
pepper
2 slices of bacon or Canadian bacon cooked (optional)
2 Tablespoons of canola oil
8-10 potatoes peeled and diced
3 cups of milk

Cook your potatoes in a pot of hot water until they’re tender. While your potatoes are cooking saute the chopped onion in the canola oil. When the onions start to carmelize add the clams to the skillet and let the mixture heat to a boil. Remove the potatoes and clam mixture from the heat.

Drain the water from the potatoes and add the clam mixture to the pot. Add three cups of milk and let the soup simmer on low for about 15 minutes. Stir every minute or so to avoid scalding the milk, and leave your burner on low to medium heat.

Serve in soup bowls topped with pepper, oyster crackers, and bits of bacon.

If you leave out the bacon this can also be used as a dish for Lent.

Image (c) L Gerlach