Lightened Up Clam Chowder
Lightened Up Clam Chowder
All About This Lightened Up Clam Chowder
There is nothing more comforting than a warm bowl of homemade soup on a cold day. As the weather starts to get colder, I find myself creating more and more soups for my family. This Lightened Up Clam Chowder is so flavorful, and you won’t even notice that it’s a healthier version!
What You’ll Need
Equipment
- Knife
- Cutting board
- Large pot
- Spoon
- Sauce pan
- Whisk
Ingredients
- Avocado oil spray (or any cooking spray of your choice)
- Onion
- Carrots
- Celery
- Yellow potatoes
- Garlic
- Vegetable stock
- Light butter
- All purpose flour
- Half and half
- Unsweetened almond milk
- Clams
- Red wine vinegar
- Salt
- Pepper
How To Make Lightened Up Clam Chowder
In a large pot over medium heat, sauté the onion, carrots, celery, and potatoes in avocado oil spray until they start to get soft. Season with salt and pepper. Add the garlic and vegetable stock and simmer until they are tender. In a sauce pan over medium heat, melt the butter and whisk in the flour. Add the half and half and almond milk and whisk periodically until it gets thick and creamy. Once the vegetables are tender, add the sauce to the vegetables and stir to combine. Add the clams and a splash of red wine vinegar. Check for seasoning to see if you need to add more salt or pepper.
Nutritional Information
This Lightened Up Clam Chowder makes eight servings at 1 cup each. Each serving comes out to 274 calories, 7 WW Green SmartPoints®, 7 WW Blue SmartPoints®, and 7 WW Purple SmartPoints®.
Go here to calculate your own WW PersonalPoints™ for this recipe.
Lightened Up Clam Chowder
Equipment
- Knife
- Cutting board
- Large pot
- Spoon
- Sauce pan
- Whisk
Ingredients
- Avocado oil spray or any cooking spray of your choice
- 1/2 onion finely chopped
- 2 carrots finely chopped
- 2 stalks celery finely chopped
- 4 yellow potatoes finely chopped
- 3 cloves garlic minced
- 32 ounces vegetable stock
- 1/2 cup light butter
- 1/2 cup all purpose flour
- 16 ounces half and half
- 16 ounces unsweetened almond milk
- 3 6.5 ounce cans chopped clams
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a large pot over medium heat, sauté the onion, carrots, celery, and potatoes in avocado oil spray for about 5 minutes until they start to get soft.
- Season with salt and pepper.
- Add the garlic and vegetable stock and simmer for about 10 minutes until they are tender.
- In a sauce pan over medium heat, melt the butter and whisk in the flour.
- Add the half and half and almond milk and whisk periodically for about 5 minutes until it gets thick and creamy.
- Once the vegetables are tender, add the sauce to the vegetables and stir for 1-2 minutes to combine.
- Add the clams and a splash of red wine vinegar and stir for 1-2 minutes to combine.
- Check for seasoning to see if you need to add more salt or pepper.
Notes
Nutrition
This recipe was terrific!
I’m so happy you liked it, Jerry!
This is an excellent recipe. Very tasty and perfect meal on a cold night!
Thank you so much, Nadine! Definitely perfect on a cold night!
I made this for dinner and it was so good! It was a really too good…I really wanted to eat half the pot of chowder! I served this to my parents and they also loved it. Thank you for putting together these delicious recipes! I am just now getting back into Weight Watchers and find these amazing.
Thank you so much, Mary! I’m so happy to hear that you loved it. This is one of my favorite recipes so far! 😀