Clam Chowder

  • Yield servings

This is for the lovers of this classic soup who hate the bottomless calories and fat of yesteryear's clam chowda. It has all the classic components, but with a couple of twists and turns.


2 tablespoons olive oil
2 slices thick-cut bacon, chopped into small pieces
1 pound red or white russet potatoes, peeled and coarsely chopped
1 large Vidalia or yellow onion, diced
2 -- celery ribs, diced
2 -- garlic cloves, finely chopped
1 1/2 teaspoons Old Bay seasoning
1 tablespoon celery seeds
1/4 cup rice flour
16 ounces minced clams
1/2 cup dry white wine
2 cups bottled clam juice
2 cups low-sodium chicken broth
1 cup almond milk
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
2 -- dozen Little Neck clams, scrubbed
1/2 cup chopped fresh dill
-- Salt and freshly ground black pepper



In a medium saucepan, heat the oil over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon begins to brown, 2 to 3 minutes. Add the potatoes, onion, celery, garlic, Old Bay seasoning, and celery seeds. Cook, stirring frequently, until the onion and celery are translucent, 2 to 3 minutes.

Sprinkle the rice flour over the vegetables and stir for 1 minute to make a roux. Add the canned minced clams and wine, stirring well to combine. Pour in the clam juice, broth, milk, Worcestershire sauce, and hot sauce. Bring the soup to a simmer and cook, stirring occasionally, until the potatoes are fork-tender, about 45 minutes.

Add the whole clams and the dill, cover the pot and cook until the clams open, 8 to 10 minutes. Discard any unopened shells. Season to taste with salt and pepper.

Reprinted with permission from The Sweet Life: Diabetes Without Boundaries by Sam Talbot, 2011, Rodale.



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