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Clam Chowder

Clam Chowder

In this light clam chowder recipe, traditional heavy cream is replaced with milk and flour-thickened clam juice, resulting in a creamy, satisfying chowder that isn't quite so heavy.


  • 3 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • ½ cup all-purpose flour
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 bay leaf
  • 4 cups clam juice or seafood stock
  • 1 cup whole milk
  • 3 cups diced white potatoes
  • 1 16-ounce container chopped fresh clams (plus their liquid), thawed if frozen
  • Chopped cooked bacon for garnish
  • Snipped chives for garnish


  • Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, thyme, salt, pepper and bay leaf over the vegetables and cook, stirring, for 1 minute more. Add clam juice (or seafood stock) and milk; bring to a gentle boil, stirring constantly.
  • Stir in potatoes and bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
  • Add clams and cook, stirring frequently, until cooked through, 2 to 4 minutes. Serve topped with bacon and chives, if desired.


  • Check the label carefully when using clam juice because the sodium can vary dramatically among different brands.
  • Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave on Medium power.

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 6 servings
ACTIVE TIME 45 minutes
TOTAL TIME 45 minutes


Per serving 237 Calories
Total Fat 9 g
Saturated Fat 2 g
Mono Saturated Fat 6 g
Cholesterol 24 mg
Sodium 455 mg
Fiber 2 g
Protein 15 g
Potassium 664 mg
Added Sugars 0 g
Total Sugars 4 g
Calcium 92 mg
Folate 56 mcg
Omega-6 1 g
Vitamin B12 8 mcg
Vitamin E 2 mg
Zinc 1 mg
Vitamin B3 2 mg
Carbohydrate Servings 2

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