Photo: Annabelle Breakey; Styling: Randy Mon
Serves 6 to 8

Time: 1 hour.

How to Make It

Step 1

Heat oil in a 5- to 6-qt. pot over medium heat. Cook onion, celery, carrot, and garlic until softened, about 5 minutes. Transfer vegetables to a plate.

Step 2

Cook bacon in pan, stirring, until crisp. Transfer bacon to paper towels to drain; discard all but 1 tbsp. drippings.

Step 3

Add flour and cook, whisking constantly, until slightly browned, about 1 minute. Slowly add milk, whisking constantly and letting mixture bubble between additions. Add potatoes, clams, juice, salt, pepper, and reserved vegetables.

Step 4

Simmer until potatoes are tender when pierced, about 25 minutes. Add thyme and half-and-half. Sprinkle with bacon.

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

Different and yummy

May 31, 2015
I'd make this again. The carrots and the bacon make it different that the standard chowder. Creamy and just the right amount of fish flavor.

noelle71's Review

April 20, 2013

BDavidson's Review

March 16, 2010
I guess I don't like the diet Clam Chowder as much as others I have tried. I made this one and it was a bit too fishy tasting and too watery for me. I would prefer a rich, creamy recepi with less of a fishy taste. I must try a different recepi here. Any suggestions?

kiverson's Review

January 15, 2010
I've tried several lightened up clam chowders over the years, and they never seem as good as the real thing...until now. I made this exactly according to the recipe. It was easy, and it tastes fabulous! Not at all like a diet version. While my husband and I had it for dinner with a green salad and baguette (which was plenty, since the chowder is pretty rich tasting), I'd also serve this to company. Don't skip the thyme and half & half at the end!

MiseEnPlace's Review

January 10, 2010
I really liked this recipe. Most flour based reduced fat clam chowder recipes end up tasting floury and pasty. This one was not. Had this for a nice Sunday night dinner with just a salad and baguette. The only change I made was adding the clams at the very end, just before adding the thyme. Simmering the clams for 25 minutes would seem to make them tough. Will definitely make this again.