Recipe: Amy’s Newer England Clam Chowder

Between my sister and me, we have a few kids and busy families. We typically talk most nights on the phone when we get home from work and are preparing dinner. We have a running joke that when we ask each other what they are making for dinner, she is always making spaghetti and I am always making clam chowder, yes it is that good, and I make it that often!

I love soup, like really, but I don’t always love that heavy feeling that a cream based soup can leave you with. I eat soup often enough that I prefer for it to be light on the stomach and nutritious so I feel energized to carry on with my day; there is laundry to be done, dishes to be washed and usually a workout to be crushed. Initially my husband wasn’t on board with this veggie pack version of his favorite chowder, but now he loves it and would never go back to the original thicker version. I hope the same for you.

I make a boat load of this soup in my favorite blue dutch oven and always have left overs for a day or two.


1 tbsp grapeseed or extra virgin olive oil

2 900ml cartons of Campbell’s No Salt Added Chicken Broth (or 1.5L of homemade broth)

500ml Skim Milk

2 cloves of garlic

½ diced purple onion

3 large carrots

3 stalks of celery

½ medium zucchini

¼ head chopped cauliflower

2 cups chopped broccoli

6 cremini mushrooms

3 medium diced potatoes

1 can whole baby clams rinsed and drained (142g)

6 slices low sodium bacon

1/4 cup kernel or frozen corn

Dash salt and pepper to taste

  1. In a large pot on medium heat sauté oil, garlic and onion together.

  1. Add carrots and celery. Season with salt and pepper. Let sauté for about 5 minutes.

  2. Add chicken broth to pot and turn to high heat.

  3. Add chopped veggies to pot and bring to a boil.

  • cauliflower

  • broccoli

  • zucchini

  • potatoes

  • mushroom

  • corn

5. In a separate frying pan cook bacon until crispy. Place bacon on paper towel to get rid of any excess fat drippings.

6. Add can of rinsed clams

7. Break bacon into chunks and add to pot.

8. Turn heat to medium low and let simmer for 30 minutes with lid on.

9. Remove lid. On low heat slowly add milk to pot while stirring.

10. let simmer for another 5 minutes and serve!

This no roux, no cream clam chowder will hit just the spot all the while dishing up a few servings of vegetables.

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