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Skinny New England Clam Chowder © Jeanette's Healthy Living

Skinny New England Clam Chowder

You can reserve some cooked cauliflower to stir in at the end for a little chunkiness, or if you're not on a low carb diet, you can stir in some cooked potato chunks.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 -8


  • 4 cups cauliflower florets
  • 2 cups low-fat milk
  • 1 tablespoon olive oil
  • 3 slices uncured antibiotic-free turkey bacon diced
  • 2 leeks thinly sliced
  • 2 celery stalks chopped
  • 3 cups clam juice
  • 1 1/2 teaspoon dried thyme
  • 1 bay leaf
  • sea salt to taste
  • fresh ground black pepper
  • 1 cup fresh chopped clams or high quality canned chopped clams
  • cooked potato chunks optional
  • fresh chopped parsley


  1. Bring large pot of water to a boil; add cauliflower florets and cook until cauliflower is tender, about 10-15 minutes, depending on the size of your florets; drain well. Place in blender with milk and puree until smooth.
  2. Heat olive oil in soup pot. Add turkey bacon and cook until crisp; remove to paper towel-lined plate using a slotted spoon. Add leeks and celery stalk to soup pot with remaining oil. Saute until leeks are softened; add clam juice, thyme and bay leaf. Season to taste with salt and pepper. Bring to a boil. Whisk in pureed cauliflower and milk mixture. Add clams and cooked potato chunks (if using) cook until clams are just cooked through, about 5 minutes. Stir in parsley just before serving. Ladle soup into bowls and garnish with bacon bits.