Low-Fat New England Clam Chowder

Our tasters preferred the fluffy texture of russet potatoes in this chowder. While both instant potato flakes and potato buds will work here, avoid potato granules, which have a slightly metallic taste.



Serves 6

2 slices bacon, chopped fine
1 onion, chopped fine
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
1/4 cup white wine
2 bay leaves
4 (6.5-ounce) cans chopped clams, drained and juices reserved
3/4 cup instant potato flakes (see note)
1 tablespoon cornstarch
1 (8-ounce) bottle clam juice
3/4 cup fat-free half-and-half
1 tablespoon chopped fresh parsley leaves
Salt and pepper




1. Cook bacon in Dutch oven over medium-low heat until browned, about 10 minutes. Add onion and cook until softened, about 10 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add potatoes, wine, bay leaves, and reserved canned clam juice; increase heat to medium and simmer until potatoes are tender, 10 to 12 minutes.


2. Whisk potato flakes, cornstarch, and bottled clam juice in bowl. Microwave until mixture is thickened and smooth, about 1 minute. Stir potato flake mixture into pot and simmer until thickened, about 3 minutes. Add half-and-half, parsley, and chopped clams to pot and cook until heated through, about 2 minutes (do not let chowder boil or it will curdle). Discard bay leaves and season with salt and pepper. Serve.



STEP BY STEP: Chowder Power

FAT-FREE HALF-AND-HALF: For rich flavor and velvety consistency without all the fat, we substituted fat-free half-and-half (which is made from fat-free milk, corn syrup, and thickeners) for the heavy cream.

POTATO FLAKES: Potato flakes thicken this chowder and lend a hearty potato flavor. Microwaving them with a little clam juice ensures that the flakes are fully dissolved in the chowder.
CORNSTARCH: Just 1 tablespoon of cornstarch lent the soup an especially silky and smooth consistency.