Clam chowder revisited Chock full of clams, the addition of ham, vegetables, potatoes and seasoning creates a taste sensation you won't soon forget
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5 from 4 votes

Clam Chowder

Dietitian's tip: The addition of brown rice and cooking slowly makes this low-fat clam chowder taste very creamy.
Prep Time25 mins
Cook Time1 hr 10 mins
Total Time1 hr 35 mins
Course: Side Dish
Cuisine: American
Keyword: clam, healthy
Method: Stove Top
Skill Level: Intermediate
Servings: 4
Calories: 262kcal
Author: Marilyn Lesniak


  • 1 cup Carrots Diced
  • 1 cup celery Diced
  • 2 cups yellow onion Diced
  • 2 cloves garlic minced
  • 2 ounces lean ham
  • 1 tablespoon canola oil
  • 1 cup Fresh clams Diced
  • 1/2 cup clam juice
  • 2 cups low-fat milk
  • 1 1/2 cups vegetable stock
  • 1 teaspoon minced thyme
  • 1 teaspoon minced oregano
  • 1 teaspoon fennel seed
  • 1 tablespoon black pepper
  • 1/2 cup red potatoes Diced
  • 1/4 cup brown rice uncooked


  • Saute carrot, celery, onion, garlic and ham in canola oil over medium heat until lightly brown, about 10 minutes. Add clams and clam juice, continue to cook slowly to reduce volume by half. Add milk, stock, herbs, spices, potatoes and rice.
  • Bring to simmer, reduce heat and cook for 1 hour, until rice is cooked and stew has thickened considerably. Serve.


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Serving: 1cup | Calories: 262kcal | Carbohydrates: 32g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 29mg | Sodium: 810mg | Potassium: 0mg | Fiber: 4g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg