Clam Chowder

Prep Time: 45 Min Servings: 6 servings Difficulty: very easy


  • 2 Medium russet potatoes (about 1 lb.)
  • 1 tbsp Non-hydrogenated margarine
  • 2/3 cup White onions, diced
  • 2/3 cup Celery, diced
  • 1⁄4 cup All purpose flour
  • 1⁄4 cup Whole wheat flour
  • 25 oz. Canned clams, chopped (juice and clams reserved separately)
  • 16 oz. Bottled clam juice
  • 1 oz. Piece of turkey bacon
  • 1 cup 2% milk
  • 1⁄2 tsp Salt


  1. Peel and cube potatoes (1⁄2 inch cubes) place in a large saucepan, cover with water and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes until tender, then drain and set aside.
  2. In another large saucepan heat margarine over medium heat. Add the onions and celery and sauté until tender for about 4 minutes. Stir in the flour. Reduce heat to low and cook for 10 minutes until the flour is just golden and remove from heat.
  3. In the same pan used for the potatoes, mix the clam juice from the drained clams, the bottled clam juice and the turkey bacon and bring to a boil. Simmer the mixture for 1 minute.
  4. Gradually whisk the hot clam juice into the flour and vegetable mixture until smooth. Return the pan to medium-high heat.
  5. Add the potatoes, milk, salt and heat through stirring often. Do not bring liquid to a boil or it will separate. Stir in clams and just heat through, about 1 minute.


Nutritional information per serving: Protein 20.8g Total Fat 4.7g Carbohydrates 26.9g Calories 237 Sodium 521mg Cholesterol 54.3mg


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