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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 241.7
  • Total Fat: 4.4 g
  • Cholesterol: 15.1 mg
  • Sodium: 80.7 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.7 g

View full nutritional breakdown of CLAM CHOWDER, LOW FAT calories by ingredient


Sugar, Wheat & Flour Free Sugar, Wheat & Flour Free
Number of Servings: 4


    3 cups low sodium chicken stock
    10 oz. potato peeled, cubed
    1.5 cups chopped celery
    1.5 cups chopped onion
    1 clove garlic, mashed
    1/3 cup plain low fat yogurt
    1 Bay leaf
    2 tsp. sea salt
    2 tsp. paprika
    1 tsp. black ground pepper
    1 tbsp. dried parsley
    1 tbsp. olive oil
    4 oz. clams (canned or fresh)*
    *make sure you wash fresh clams well


Place olive oil, garlic, onions, celery, potatoes, bay leaf in a medium size pot and place on medium/high heat. Slighlty saute for 3-5 minutes. Add chicken broth and stir. Bring to a soft boil and cook until soft.

Take out bay leaf.

Place cooked ingredients in a blender with 3/4 of the broth and blend until smooth. Add in the yogurt and seasonings except parsley. Blend again until fully mixed.

Pour blended veggies back into the pot and stir. Add in the clams and cook on low/medium for 5 minutes.

Add in the parsley and stir. Let stand. Adjust seasonings if needed.

You can top with bacon if desired for taste.

Serves: 4


Number of Servings: 4

Recipe submitted by SparkPeople user FULLSAIL.

Member Ratings For This Recipe

  • no profile photo

    Easy to make but I didn't like the flavour. - 1/5/09

  • no profile photo

    I altered the recipe a little. I pureed 1/2 of the potatoes and cubed the other 1/2. I added Cayenne pepper which improves everything ;) I used canned clams which imparted a slight vinegar taste that probably isn't in the recipe. Next time I'll try fresh clams if I can find them in KS. - 12/4/07