Recipe for New England Clam Chowder – Typically loaded with dairy laden cream and butter, this cleaned up recipe for New England Clam Chowder is better than the original. Not only does it taste better, but your gut will thank you for it.
How to Make a Healthy Recipe for New England Clam Chowder
Unfortunately, a big bowl of New England Clam Chowder is typically made with heavy cream or half-and-half. Plus, several tablespoons of butter and sometimes and wheat-based flour. Yes, it tastes good but the downside is how you feel afterwards. This much dairy and wheat can often leave you feel bloated and ready for a nap.
Well, I love taking classic recipes and cleaning them up and here is what I did to make this recipe for New England Clam Chowder taste amazing.
#1: Load Up with Vegetables
As we know, Americans just don’t get enough vegetables. We recommend 7-9 servings and the best way to do that is to load up soups, chilis and dips with vegetables whenever you can.
In this recipe, I have added fennel bulb, leeks, onion and garlic as the base plus carrots and potatoes.
#2: Swap Butter for Extra Virgin Olive Oil
Whenever possible, use healthy cooking oils. We know that extra-virgin olive oil (EVOO) contains predominately monounsaturated fat. EVOO also contains antioxidants and flavonoids that help prevent bad LDL cholesterol from oxidizing. Which means, we are helping out your blood vessels by making this small switch.
#3: Use Chicken Stock or Chicken Bone Broth
Traditional recipes for New England Clam Chowder call for water. Huh? Why would we do this?! So, instead I suggest using either use chicken stock or chicken bone broth – and feel free to make homemade chicken bone broth if you’re up for it. Loading up on all the healthy nutrients and benefits from chicken stock while also delivering a buttery flavor (without using butter).
Cook Once, Eat Twice or More
Almost all of our Clean Cuisine soup, chili and stew recipes make enough for 6-8 servings. For our family of 4, we typically have a few bowls of soup leftover for the next day. Which means, an easy lunch option for me or a small bowl of soup for dinner.
The concept of cooking once and eating twice means we are spending less time in the kitchen and more time doing what we love. Although, being in the kitchen is clearly one of my favorite things to do.
Make A Batch of Soup Every Weekend
If you work remotely (from home) like I do, I found it very helpful to plan to make a soup every single weekend. This recipe for New England Clam Chowder is both satisfying and fulfilling and makes excellent leftovers. So, even if you’re family isn’t a big fan of clam soup, make a batch for yourself. Then, enjoy for the next 3-4 days while also getting the benefits from all the vegetables.
Health Benefits of Clams
For this recipe for New England Clam Chowder, I chose to use littleneck clams from a can. You can certainly buy fresh clams, scrub them and steam them.
#1: Excellent Source of Vitamin b12
Clams are one of the best dietary sources of vitamin b12. Impressively, clams have 824% of the suggested daily intake per 100 grams. We also know that b12 is critical to human health because it helps to form and maintain healthy DNA, produces red blood cells and helps with protein synthesis.
#2: Clams are LOADED with Iron
Second best to b12, clams offer an incredible resource for healthy iron. For just 6 ounces of clams, you can expect more than 23 mg of iron which is equivalent to 132% of your daily suggested amount. Iron is necessary for many area of our metabolic process and essential for oxygen transport. In addition, loading up on healthy iron prevents anemia and iron-deficiency issues.
#3: Packed with Protein, Clams are a Super Food
Not only are clams full of vitamin b12 and iron, but these little sea delights are full of protein too. Per 100g of clams, you can expect 12.8 grams of protein and only 74 calories. They are an exceptionally dense protein and full of healthy nutrients.
Clams are also a great source of choline, omega 3’s, iodine and selenium. In other words, we’ll be using clams in more recipes here at Clean Cuisine.
Use Canned or Fresh Clams
For this delicious recipe for New England Clam Chowder I included both canned and fresh clam options. If you’re in a pinch or not near a local fish market, using canned clams work.
For those of you that want to use fresh clams, here’s the instructions to follow. See more details down below in the recipe card.
- Once you purchase the clams, be sure to scrub and rinse them several times under cold running water. Then, place the clams in a large stock pot and add 3 cups of cold water.
- Bring the stockpot to a simmer over medium-high heat, then cover and cook until the clams open. This should take about 6 minutes.
- When cooked through, you’re going to strain the clams through a mesh sieve into a large bowl; reserve the broth for the recipe. Transfer the clams to a bowl and cover so they don’t dry out until you need them.
- For step 4 above, you’re going to remove the clams from their shells and roughly chop. Then add to the stockpot to complete the recipe.
Enjoy this Recipe for New England Clam Chowder as a Main Dish or Side Dish
This recipe for New England Clam Chowder is so hearty that it can easily take the center of your dinner. Loaded with vegetables and tasty clams, this chowder is perfect for fall, winter and spring seasons. We don’t make a lot of soup in the summer time unless it’s chilled and in season vegetables.
To make this recipe for New England Clam Chowder the main dish for dinner, here are some excellent side dish choices that we know you’re going to love.
- Homemade Gluten Free Cornbread
- Deviled Eggs and a Large Side Salad
- Homemade Tater Tots and a side of Garlicky Green Beans
But you can just as easily make this recipe for New England Clam Chowder as a side dish with a main course like:
- Recipe for Lump Crab Cakes and a Large Side Salad
- Homemade Macaroni and Cheese – made with Butternut Squash
- Stuffed Vegetarian Peppers with Quinoa
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Recipe for New England Clam Chowder
Recipe for New England Clam Chowder is loaded with delicious clams, savory vegetables and herbs in a creamy chicken stock broth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 1x
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 fennel bulk, diced
- 1 Spanish onion, diced
- 2 leeks, diced
- 4 garlic cloves, minced
- 1 tablespoon Bragg’s organic sprinkle
- Sea salt, to taste
- Fresh ground pepper, to taste
- 1 1/2 cups carrots, diced
- 1 1/2 cups white or red potatoes, diced
- 4 cups chicken bone broth or chicken stock
- 1 jar clam juice
- 3 – 10oz cans of clams*
- 1/2 cup fresh parsley, diced
Instructions
- In a large 5.5 quart ceramic stock pot over medium heat, add the extra virgin olive oil, fennel bulb, onion, leeks, garlic, Bragg’s seasoning, sea salt and pepper. Saute for about 5-8 minutes until the vegetables are translucent and soft.
- To the stock pot, add the carrots and potatoes and saute for 4-5 minutes until they begin to soften.
- Add the chicken stock and clam juice. Turn up the heat to high and bring the stockpot to a boil. Reduce heat, cover and let simmer for 15-20 minutes until the potatoes are soft. Avoid mushy potatoes by checking the pot every 5 minutes.
- Open the cans of clams and do not drain. Add the clams to the stockpot and stir gently until well combined. Turn off the heat and allow the recipe for New England clam chowder to rest for about 5 minutes.
- Serve warm with fresh ground black pepper, sea salt and fresh parsley.
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Notes
* If you prefer to use fresh clams for this recipe, use the following instructions:
- Once you purchase the clams, be sure to scrub and rinse them several times under cold running water. Then, place the clams in a large stock pot and add 3 cups of cold water.
- Bring the stockpot to a simmer over medium-high heat, then cover and cook until the clams open. This should take about 6 minutes.
- When cooked through, you’re going to strain the clams through a mesh sieve into a large bowl; reserve the broth for the recipe. Transfer the clams to a bowl and cover so they don’t dry out until you need them.
- For step 4 above, you’re going to remove the clams from their shells and roughly chop. Then add to the stockpot to complete the recipe.
