New England Clam Chowder Recipes

Adapted from one I saw in Cooking Light.

Easy and simple dinner to do ahead of time

This is a low fat twist on a traditional soup

New England Clam Chowder

I have loved clam chowder since childhood, but the traditional high fat, cream-based recipe just kills me. Here, with the easy substitution of soy or rice milk for dairy, a traditional classic becomes perfectly safe, not to mention simply delicious. Soups and chowders are also a great way to safely add plenty of insoluble fiber from fresh veggies, so don't skimp on the carrots and celery. Their fiber will be much easier to digest after the long, slow cooking time.

lightened up version

High flavor low fat family favorite

Lower in fat, still tastes great.

From WW Cookbook ( around the world)This is delicious and using the mashed potatoes makes it nice and hearty.

This is quick and yummy!

This was a different kind of Chowder that I had a at a party a nice change from what I usually make

A great LOW FAT clam chowder!

Very easy to make and very good!

This is a relatively low fat, clam packed soup.

It's Yummy, and healthy!!

This recipe is adapted from the 1973 edition of The Joy of Cooking. It's just good old fashioned clam chowder - nice to eat on Good Friday, or Fridays during Lent.

This recipe is adapted from the 1973 edition of The Joy of Cooking. It's just good old fashioned clam chowder - nice to eat on Good Friday, or Fridays during Lent.

A tried and true New England family recipe

Pureed cauliflower is the thickening agent in this faux clam chowder.

Cook potatoes and onion(and optional celery) in clam juice until tender. Add clams, milk, and salt and pepper to taste. Top with parsley and optional bacon.

Clam chowder with a twist!