- 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.