Clam Chowder

  • Yield: servings


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

Nutritional Info *per serving

  • Calories 236
  • Fat 7
  • Saturated Fat 1
  • Cholesterol 32
  • Sodium 1,169
  • Carbohydrate 25
  • Fiber 3
  • Protein 15