Lower Calorie Clam chowder

Low-Calorie Clam Chowder Makes 4 servings (about 1½ cups each) * Calories: 180–220 * Protein: 14–16 g * Fat: 6–7 g * Carbohydrates: 18–22 g * Fiber: 2–3 g Tips for CKD * Choose no-salt-added or low-sodium broth. * Rinse canned clams if they’re packed in salty liquid (this may reduce sodium, though it also removes some flavor). * If your healthcare team has asked you to limit potassium, replace the potato with extra cauliflower. This chowder pairs well with a small side salad or a slice of whole-grain bread if it fits your meal plan, making a satisfying lunch of about 300–400 calories total.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil and sauté the onion and celery for 5–7 minutes until softened.

Step 2

2. Add the cauliflower, potato (if using), broth, and reserved clam juice. Simmer until the vegetables are tender, about 15 minutes.

Step 3

3. Whisk the flour into the almond milk and stir into the soup. Cook for 3–5 minutes until slightly thickened.

Step 4

4. Add the clams, thyme, pepper, and parsley. Heat gently for 2–3 minutes without boiling.