Legal Seafood Style Low Fat Clam Chowder

Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

No butter, milk or cream! The long simmering time gives this version it's intense flavor. I cut this recipe out of the Boston Globe in April 1989, about a year and a half after it was first added to the menu.

Ingredients Nutrition

Directions

  1. Add onion, clams, clam juice, water, bay leaf and thyme to a large sauce pan.
  2. Bring to a boil over medium high heat, cover, reduce heat to low and simmer for 45 minutes.
  3. Add celery and carrot, simmer covered 25 minutes.
  4. Add potato and garlic, simmer covered 20 minutes.
  5. Remove bay leaf, add salt if needed and a generous amount of black pepper.
  6. Top with parsley and serve.
Most Helpful

I made this with 4 cans clams, juice from cans and one bottle of clam juice. Followed rest of recipe exactly. As is, the clam flavor was too intense for us. I added a cup of chicken stock to try and soften it. That wasn't enough. So I finally resorted to fatttening it up. Whisked a 1/4 cup flour into 1 1/2 cups 1% milk and slowly adding this. Added another cup of potato and simmered for another 30 minutes. We preferred this final version.

aholmquist January 21, 2014

I was afraid we wouldn't like this recipe since we like the creamy version. However, I, too, used canned whole clams and added some chicken broth to make up the difference in the calm juice which I didn't have and made a flour slurry to get the creaminess. This was pretty good. I will probably tweak some more. Good recipe!

PAT K. December 16, 2013

The idea of a clam-broth, veggie-filled chowder sounded appealing, but the reality was less so. Sorry, but it's back to "full-fat" clam chowder for me.

ctrmom January 06, 2010