Skinny New England Clam Chowder Recipe

On Sunday, this mama got to take a bit of a break… to work on my daughter’s birthday invitations… and Daddy cooked dinner!

My husband had been wanting to try this recipe for a while now. I wasn’t too sure about, since I am SUPER PICKY when it comes to clam chowder. It’s a winner in my book though! The best part, is that there is no heavy cream or flour. It’s 21 Day Fix and clean eating approved!

We followed the recipe that we found HERE. We found it to be a bit thin, since we like heartier soups/stews. We decided to change it up a bit though for next time. See below for what we’ll do next time to make it even better…

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INGREDIENTS

8 cups cauliflower florets (about 2 heads)
2 cups low-fat milk (we used almond milk)
1 tablespoon olive oil
6 slices uncured antibiotic-free turkey bacon, diced
3 leeks, thinly sliced (use the white/lighter part & rinse very well)
6 celery stalks, chopped
1 cup fresh chopped clams or high quality canned chopped clams (we used 4 cans)
3 cups clam juice (we used the juice from the cans + 1 bottle of clam juice)
1 cooked potato chunks, optional
1½ teaspoon dried thyme
1 bay leaf
sea salt, to taste
fresh ground black pepper, to taste
fresh chopped parsley (we didn’t use this)

DIRECTIONS

Bring large pot of water to a boil; add cauliflower florets and cook until cauliflower is tender, about 10-15 minutes, depending on the size of your florets; drain well. Place in blender with milk and puree until smooth. Heat olive oil in soup pot. Add turkey bacon and cook until crisp; remove to paper towel-lined plate using a slotted spoon. Bring small pot of water to boil, cube a potato, rinse, and add to boiling water. Boil for 15 mins. Add leeks and celery stalk to soup pot with remaining oil. Sauté until leeks are softened. Add clam juice, thyme, and bay leaf. Season to taste with salt and pepper. Bring to a boil. Whisk in pureed cauliflower and milk mixture. Add clams and cooked potato chunks (if using) cook until clams are just cooked through, about 5 minutes. Stir in parsley just before serving. Serve in bowls, and garnish with bacon bits.

 

 

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