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A Perfect Pantry Staple: Clam Chowder

When the Recipe Redux challenged us with creating a recipe that relied solely on what we have in our fridges or pantries, we jumped on it! With the recent cold and wet weather, my family and I were looking for something warm and comforting for dinner. Yet, I wanted something healthy that my kids would actually eat…. enter our version of clam chowder!

Clams are such a nutritious seafood. High in protein, iron, and omega-3 fatty acids, they are the perfect ingredient for a healthy comfort food recipe. Surprisingly, clams are also a great source of vitamin C and B-12 as well. Not to mention, they are the most potent natural form of zinc available. This mineral is linked to the enhancement of male sexual health as it’s a crucial nutrient in the production of testosterone and higher sperm counts. So, if you’re trying for a baby- serve up your partner a big bowl of our clam chowder!

Cozy, healthy and delicious, our lean clam chowder wil easily fill you up on the cold days. We didn’t have to make a special trip to the store since we had all the ingredients on hand.


Lean Clam Chowder

Our version of clam chowder is low in fat but high in flavor. 

Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 People

Ingredients

  • 2 Tsp Canola oil (Or spray canola oil)
  • 4 Slices Turkey bacon
  • 1 Medium Onion
  • 2 Stalks Celery
  • 1 Tsp Dried thyme
  • 1 Tsp Old bay seasoning
  • 1 Medium Red potato
  • 1 Each Bay leaf
  • 3 Cups Low fat milk
  • 1/2 Cup Fat free half and half
  • 1/3 Cup Flour
  • 1/2 Tsp Salt
  • 2 6 ounce Cans Chopped clams Rinsed
  • 2 6 ounce Cans Whole clams With juice

Instructions

  1. Oil your pan with canola oil and brown the turkey bacon until crisp. Remove two slices from the pan and cut into small squares to use as a topping later. Set aside. 

  2. Chop onions and slice celery into bite-sized pieces. Cut up the two slices of bacon and sautée with onions, celery and thyme and old bay seasoning. Cook for about two minutes. 

  3. Cube potoates. Add potatoes and bay leaf to pot. Simmer for 8-10 minutes until vegetables have softened. 

  4. In a separate bowl, mix milk, fat-free half and half, salt and flour together. Add to pot and continue to simmer on medium-high heat until thickened. 

  5. 2 cans of clams with juice, and two cans of rinsed clams into pot and simmer for an additional 3 minutes.  

  6. Remove bay leaf. Serve soup. Garnish with chopped turkey bacon and parsley, if desired. Enjoy!

For other Recipe Redux pantry staple recipes check out:

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1 Comment

  • Reply
    Sara
    March 21, 2019 at 7:14 pm

    This looks like the perfect comfort food for this rainy weather:)

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