- 1 tablespoon light butter
- 3 ribs of celery
- 1/2 cup diced white onion
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon crushed white pepper or black pepper
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1 tablespoon flour
- 8 ounce bottle of clam juice
- 2 cups milk of choice, we used fat-free milk
- 6.5 ounce can of clams
- 1.5 pounds baby Yukon Gold potatoes
- 1 bay leaf
- 1 tablespoon fresh flat-leaf parsley chopped
- Healthy: This New England clam chowder is lightened up with no heavy cream and just a small amount of butter, using fat-free milk instead.
- Milk to Use: Any milk can be used, including nonfat, whole, oat, or unsweetened almond milk.
- Consistency: Add more milk after cooking to thin the chowder if desired.
- Clams: Recipe uses one canned clams can but feel free to add two for more clams.
- Storage: Store leftovers in an airtight container in the fridge for 2 to 3 days.
- One serving is about 1 cup.
- WW Points: 3 points per serving.
