Lighter New England Clam Chowder

Did you know you can buy whole baby clams in a can? I didn’t. But I learned that I could just the other day when I decided I wanted to try Skinny Taste’s lighter version of New England Clam Chowder. Y’all, this stuff is GOOD, way less caloric than the normal stuff, and will last you for days (or a few days, depending on how much soup you can put down).

Lightened Up New England Clam Chowder by Skinny Taste

Makes 6 hearty bowls

INGREDIENTS:

• 2 tbsp unsalted butter

• 2 tbsp flour

• 1 large white onion, chopped fine

• 2 medium russet potatoes, peeled and cubed small

• 3 cups 2% milk

• 1 cup vegetable broth

• 2 10 oz cans clams, drained, juice reserved

• 2 bay leaves

• 1 tsp thyme

• 2 tbsp fresh chopped parsley

• kosher salt and fresh pepper

• 1 cup fresh corn

• oyster crackers, optional for serving

DIRECTIONS:

• In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.

• Add flour and stir 1 to 2 minutes.

• Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.

• Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.

• Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.

• Add clams, corn and adjust salt if needed and cook another 5 minutes.

• Serve and garnish with fresh parsley.

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