Being from the New England, I love clam chowder so I was dying to get you (and me) a healthier recipe for it. This modified New England favorite is hearty and healthy and still as rich and delicious as you’d expect it to be. This version has 15 grams of protein (sweet!!) and only 185 calories!
Yield: 8 servings, approx. 1 cup each
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. finely chopped fresh thyme (or dried thyme leaves)
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
1. Heat 2 tsp. oil in medium saucepan over medium-high heat.
2. Add turkey bacon and onions; cook, stirring frequently, for 5 to 8 minutes, or until onions are translucent.
3. Add celery, carrots, potatoes, thyme, salt, and pepper; cook, stirring frequently, for 5 to 6 minutes.
4. Add vegetable broth and clam juice. Bring to a boil. Reduce heat to low. Gently boil for 15 minutes.
5. Heat remaining 3 tsp. oil in medium saucepan over medium heat.
6. Add flour; cook, stirring constantly, for 2 to 3 minutes.
7. 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.
8. Add almond milk and clams; cook, stirring frequently, for 3 to 5 minutes, or until thickened.
Portion Fix Containers: 1/2 Yellow, 1/2 Green, 1/2 Red, 1 teaspoon