(I'm Banned From) New England Clam Chowder

New England Clam Chowder is a classic creamy soup. This is my leaner take on the dish, with more vegetables, less fat, and less calories. I've cut out the heavy cream, butter, and bacon to lower the fat, added extra vegetables for more fiber and vitamins, and removed the flour to make it gluten free. If you instead prefer tomato based broth soups, you should check out my similar (No Longer Allowed In) Manhattan Clam Chowder

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a large pot over medium heat with olive oil. Cut your vegetables into a small dice, and add to the pot with a pinch of salt. Cook until the peppers and carrots are soft, and the onions are translucent, about 20 minutes. Add in the garlic, and cook until fragrant, about 30 seconds

Step 2

Meanwhile, wash your potatoes, and cut into a medium dice, leaving the skin on. Any potatoes will work here like Yukon gold, red, or even sweet potatoes

Step 3

To the pot, add your potatoes, garlic powder, onion powder, thyme, oregano, black pepper, clam juice, and canned clams (entire can, not drained). Bring to a boil over high heat, reduce heat to medium, cover, and let simmer for 15-20 minutes, or until the potatoes are fork tender

Step 4

Remove from heat, stir in the evaporated milk, and serve

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