Kelly Been
February 9, 2017 | Kelly Been

Clam Chowder Lightened Up

Whats better than thick creamy clam chowder, pairing it with Sunlit Oaks 2012 Chardonnay. We choose to Lighten up this Chowder with milk instead of cream and blending part of the soup will help thicken it up.


2 tbsp unsalted butter
2 tbsp flour
1 large white onion, chopped fine
2 medium russet potatoes, peeled and cubed
3 cups 2% milk
1 cup fat free vegetable broth 
2 (10 oz) cans clams, drained, juice reserved
2 bay leaves
1 tsp thyme
2 tbsp fresh chopped parsley
kosher salt and fresh pepper
1 cup fresh corn


In a large pot, melt butter .Yum. and add onions. Then put on low heat until onions are translucent. Add flour and milk then stir. Add vegetable broth, clam juice, potatoes, bay leaf, thyme and salt & pepper. 

Cook on medium-low until potatoes are soft, about 10-15 minutes. Remove half of the soup and bay leaves and blend it. (optional) Return to pot and add clams and corn. Feel free to adjust salt if needed and cook another 5 minutes.

Serve and garnish with fresh parsley. Add Bread Bowl for that WOW factor or garish with salted crackers. 

Clam Chowder


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