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Low-Fat Clam Chowder

 Low-Fat Clam Chowder
You’d never guess that a rich and creamy clam chowder could be low-fat, but this one is! With lots of potatoes, turkey bacon and seasonings, this slimmed-down version, shared by Linda Tindel of Avondale, Arizona, is loaded with flavor.
4 ServingsPrep/Total Time: 30 min.


  • 2 turkey bacon strips, diced
  • 1 cup chopped onion
  • 2 cups cubed red potatoes
  • 2 cans (6-1/2 ounces each) minced clams, undrained
  • 1 cup reduced-sodium chicken broth
  • 1 cup chopped celery
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon reduced-sodium seafood seasoning
  • 1/2 teaspoon salt-free lemon-pepper seasoning
  • 1/8 teaspoon white pepper
  • 1 tablespoon all-purpose flour
  • 1-1/2 cups fat-free half-and-half


  • In a large nonstick saucepan, cook bacon and onion over medium heat
  • until onion is tender. Add the potatoes, clams, broth, celery and
  • seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15
  • minutes or until vegetables are tender.
  • In a small bowl, combine flour and half-and-half until smooth; stir
  • into potato mixture. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Yield: 4 servings.
Nutritional Facts: 1-1/4 cups equals 202 calories,

2 of 2

Low-Fat Clam Chowder (continued)

Nutritional Facts: 2 g fat (trace saturated fat), 22 mg cholesterol, 778 mg sodium, 31 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat-free milk.