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


  • 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


  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!