Print

Lightened-Up New England Clam Chowder: Easy Healthy Recipe

lightened up new england clam chowder - featured image
Print Recipe

A creamy, satisfying clam chowder made lighter with blended cottage cheese instead of heavy cream. Ready in under 45 minutes, this crowd-pleasing recipe proves you don’t need a pound of cream for soul-warming New England comfort.

Ingredients

Scale
  • 3 cans (6.5 ounces each) chopped clams, undrained
  • 4 slices center-cut bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 ribs celery, diced (about ½ cup)
  • 3 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 2 cups low-sodium chicken broth
  • 1 cup low-fat cottage cheese, blended until smooth
  • 1 cup 2% milk
  • 2 tablespoons all-purpose flour
  • 1 dried bay leaf
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt and pepper to taste (start with ½ teaspoon salt and ¼ teaspoon black pepper)
  • Optional garnishes: fresh parsley, chopped chives, or a dash of paprika

Instructions

  1. Blend the cottage cheese in a small blender or food processor for 30-60 seconds until completely smooth. Set aside.
  2. Place the chopped bacon in a cold Dutch oven. Turn heat to medium and cook, stirring occasionally, for 5-7 minutes until crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the pot.
  3. Add diced onion and celery to the pot with the bacon fat. Cook over medium heat for 4-5 minutes until onion is translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk and blended cottage cheese. Stir until combined and smooth.
  6. Add the diced potatoes, undrained cans of clams, bay leaf, and fresh thyme. Stir together. Bring to a gentle simmer over medium heat (small bubbles around the edges, not a rolling boil).
  7. Reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until potatoes are fork-tender. If chowder gets too thick, add a splash of milk or broth.
  8. Remove the bay leaf and discard. Stir in the reserved crispy bacon, saving a little for garnish. Taste and add salt and pepper as needed.
  9. Let the chowder sit off the heat for 5 minutes before serving. Ladle into bowls and garnish with reserved bacon, fresh parsley, or paprika.

Notes

Don’t boil the milk—keep at a gentle simmer to prevent curdling. Blend cottage cheese until silky smooth. Salt at the end because clam juice and bacon are naturally salty. Let the chowder rest for 5 minutes off the heat before serving to meld flavors.

Nutrition

Keywords: clam chowder, healthy clam chowder, lightened-up clam chowder, New England clam chowder, easy clam chowder, healthy soup, seafood chowder

Find it online: https://tinastirs.com/lightened-up-new-england-clam-chowder-easy-healthy-recipe/