Oh, my goodness! Is there anything more comforting than a bowl of classic New England style clam chowder? This beloved dish has warmed countless hearts, especially during chilly Northeastern winters. But sometimes, you might crave something a bit lighter. That's where skinny New England clam chowder steps in, offering all the creamy, savory goodness you love without the extra calories.
This lighter version packs all the traditional flavors while using smarter ingredients to trim down on heaviness. You'll find it's a delicious, guilt-free way to enjoy a winter favorite. So, whether you're watching your waistline or just in the mood for a refreshing take on a classic, this rendition of New England style clam chowder will have you coming back for more! Grab a spoon and let’s dig into a bowl that's both comforting and invigorating.
Why You'll Love Skinny New England Style Clam Chowder
Have you ever craved the rich, creamy flavor of New England style clam chowder but worried about the calories? You're not alone! This lighter version of the classic dish lets you enjoy delicious flavors without guilt. Let’s dive into why this version will become your new favorite.
- Light and Flavorful: Think of this chowder as a gentle sea breeze—refreshing and satisfying. Skinny New England style clam chowder keeps the essence of the traditional recipe while cutting down on heavy cream and butter. Instead, it uses skim milk and a touch of olive oil, providing a lighter, healthier option without compromising taste.
- Easy on Your Waistline: Lower calories and Nutritious ingredients
- Quick and Simple to Prepare: You can whip up this chowder in less than an hour, making it ideal for weeknight meals.
- Soup Season: It is amazing during soup season but honestly, you can eat it all year long.
What is the difference between Manhattan Clam Chowder and New England Clam Chowder?
Oh, clam chowder! It's a classic seafood stew, but did you know there are two famous versions? Let's talk about Manhattan chowder and New England Chowder. They're both delicious, but they're like night and day! New England Clam Chowder is creamy and thick, with a rich base made of milk or cream. On the other hand, Manhattan Clam Chowder has a red tomato broth that's much lighter. This one's a bit more zesty and has a fresher taste, thanks to the tomatoes and veggies mixed in.
Simple Ingredients for Skinny New England Style Clam Chowder
- Center-cut bacon
- Red onion
- Carrots
- Garlic
- Sea salt and white pepper
- All-purpose flour
- Clam juice
- 2% milk
- Fat free half and half
- Yukon Gold potatoes, Russet potatoes, red potatoes
- Old Bay seasoning
- Fresh thyme
- Clams, including juice- These can be fresh clams or canned clams
- Fresh parsley
- Cooking Spray
How to Make Skinny New England Clam Chowder Recipe
Heat a large heavy pot over medium heat. Toss in the bacon and cook, stirring now and then, until crispy, about 4-5 minutes. Scoop out the bacon with a slotted spoon and place it on a plate with paper towels to soak up the grease. Set it aside for later.
Pour off all the bacon fat from the pot, then add onion, carrots, and garlic with a few sprays of cooking spray. Season with salt and black pepper to your liking, and sauté until they soften, around 4-5 minutes. Sprinkle with chickpea flour and cook another minute, stirring often.
Pour in the clam juice, milk, and half and half, whisking until mixed well. Add potatoes, Old Bay seasoning, fresh thyme, and two-thirds of the cooked bacon bits. Season again with salt and black pepper if needed, and stir everything together.
Turn up the heat to medium-high to start a gentle boil, then drop to medium-low. Cover and simmer until the potatoes are tender, about 15 minutes.
Once the potatoes are ready, stir in the clams and cook for another 2-3 minutes until they're warmed through. Taste and tweak the seasoning to your liking. Remove from heat, serve at once, and top with the rest of the bacon and fresh parsley if you like. Enjoy!
Tips and Tricks for Perfect NE Clam Chowder
Adjusting Thickness
We all have our preferences when it comes to the thickness of clam chowder. Some might prefer it thick, almost like a stew, while others enjoy a more broth-like consistency. Here's how to tailor it just right for you:
- Creamy and Thick: For a thicker creamy broth chowder, you can use a mixture of flour and water or cornstarch and water to thicken it. Just mix a few tablespoons with cold water until it’s smooth and stir it into the simmering chowder. Keep stirring and watch it transform!
- Light and Soupy: If you enjoy a lighter chowder, simply add more broth or milk while cooking. This will thin it out without losing flavor. Remember, it's all about balance—too much liquid can dilute the delicious flavors you’ve developed.
Storing and Reheating
Made too much chowder? No worries! Proper storage and reheating will ensure your clam chowder tastes just as delicious the next day.
- Storage: Let your chowder cool down before transferring it to an airtight container. Store it in the fridge, where it will stay fresh for up to three days. If you'd like to keep it for longer, freeze it in a freezer-safe container for up to two months. Pro tip: Freeze in single servings for quick and easy reheats!
- Reheating: Whether refrigerated or frozen, slowly reheating chowder on the stove over low heat is best. Stir frequently to avoid sticking or burning. If it's too thick after reheating, just add a splash of broth or milk to get it back to the perfect consistency.
Variations of New England Style Clam Chowder
New England Clam Chowder Without Clams
Who says clam chowder has to include clams? For those looking to keep it cozy without the seafood, a vegetarian or vegan version keeps all the rich, savory goodness while swapping out a few ingredients. Imagine the creamy texture you're used to, but with a garden-fresh twist.
- Vegetarian and Vegan Swaps: Replace clams with hearty mushrooms like shiitake or cremini. They offer a similar chewy texture and absorb all the chowder flavors beautifully!
- Milk and Cream Alternatives: Use almond milk or coconut cream for a dairy-free version. They provide that creamy consistency without compromising taste.
- Adding Umami: Season with miso paste or nutritional yeast to mimic the umami flavor clams typically offer.
These swaps ensure that even without the seafood, your chowder remains a comforting bowl of deliciousness.
Low-Carb Versions
Watching carbs but can't resist a good bowl of chowder? Fortunately, there are ways to enjoy this comforting dish without breaking your carb count.
- Swap the Potatoes: Potatoes are a key ingredient in traditional chowder, but consider using cauliflower or turnips instead. They are lower in carbohydrates and still keep the chowder hearty.
- Thickening without Flour: Skip the flour and opt for cream cheese or a touch of almond flour for thickening. You'll maintain that luscious texture without flour's hidden carbs.
- Flavorful Broth: Use bone broth instead of regular stock to add depth and satisfy your taste buds while keeping your chowder rich in protein.
FAQs About New England Style Clam Chowder
Is New England Clam Chowder Healthy?
When you think about creamy soups, "healthy" might not be the first word that comes to mind. Creamy New England Clam Chowder is traditionally made with clams, potatoes, heavy cream, and butter. These ingredients certainly create a rich flavor, but they also pack in calories and fat.
But wait, there's more! If you're aiming for a healthier version, consider making a "skinny" New England Clam Chowder. By swapping heavy cream for lower-fat milk and using less butter or grease, you can still enjoy this delightful soup without as much guilt. Plus, clams themselves are low in fat and high in essential nutrients like iron and vitamin B12, making them a fantastic source of nutrition.
Let's compare:
- Classic New England Clam Chowder
- High in calories and saturated fat
- Rich and full-flavored
- Skinny Version
- Lower in calories and fat
- Still delicious with a light creamy texture
How May Weight Watchers Points Are in Skinny New England Style Chowder
This recipe uses as many ways to cut out fat and calories as possible. Traditionally, New England Clam Chowder is 13 points a bowl but this recipe comes in at 6 points per serving.
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Skinny New England Clam Chowder
Ingredients
- 6 slices center cut bacon diced
- 1 small red onion diced
- 2 large carrots finely chopped
- 3 cloves garlic minced
- Sea salt and white pepper to taste
- 2 Tbsp flour
- ½ cup clam juice
- 2 Cup 2% Milk
- ½ cup Fat free half and half
- 1 lb. Yukon Gold potatoes peeled and cubed
- ½ tsp Old Bay seasoning
- 1 tsp fresh thyme
- 13 oz minced clams including juice 2 6.5 ounce cans
- 3 Tbsp fresh parsley chopped
Instructions
- Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
- Drain the bacon grease from pot and add a few sprays of cooking spray. Add onion, carrots, and garlic. Season with salt and pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with all purpose flour and cook for another minute, stirring frequently.
- Add the clam juice, milk, and half and half, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and ⅔ of the cooked bacon crumbles. Season with additional salt and pepper, if desired, and stir to combine.
- Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
- Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!
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