There are few things more comforting than a warm bowl of clam chowder on a chilly day!
We modified this New England favorite to create a dish that’s both hearty and healthy, while still being as rich and delicious as you’d expect it to be.
- 5 tsp. olive oil, divided use
- 2 slices turkey bacon, chopped
- 1 medium onion, chopped
- 2 medium stalks celery, chopped
- 2 medium carrots, chopped
- 2 medium russet potatoes, peeled, cut into cubes
- 1½ tsp. fresh thyme (or dried thyme leaves), finely chopped
- 1 tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- 1½ cups low-sodium organic vegetable broth
- 1½ cups clam juice
- ¼ cup whole-wheat flour
- 1½ cups unsweetened almond milk
- 2 cups chopped clams
Heat 2 tsp. oil in medium saucepan over medium-high heat.
Add turkey bacon and onions; cook, stirring frequently, for 5 to 8 minutes, or until onions are translucent.
Add celery, carrots, potatoes, thyme, salt, and pepper; cook, stirring frequently, for 5 to 6 minutes.
Add vegetable broth and clam juice. Bring to a boil. Reduce heat to low. Gently boil for 15 minutes.
Heat remaining 3 tsp. oil in medium saucepan over medium heat.
Add flour; cook, stirring constantly, for 2 to 3 minutes.
Add 1 cup of hot liquid from medium saucepan; whisk until well blended. Add this thickened mixture back to medium saucepan. Cook, stirring frequently, for 3 to 5 minutes, or until thickened.
Add almond milk and clams; cook, stirring frequently, for 3 to 5 minutes, or until thickened.
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Add extra veggies or a side salad for a great lunch.
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Photos by Amanda Meixner