Lightened Up Clam Chowder
4-5 russet potatoes
4 tablespoons butter
1/2 cup flour
2 cups milk
4 6.5 ounce cans clams, drained and clam juice preserved
2 teaspoons salt
freshly ground black pepper, to taste
1 teaspoon parsley
Pierce the potatoes with a fork and microwave until cooked through (this took about 11 minutes on my microwave). Remove and let cool, then peel and cut into small pieces. In a large pot, melt the butter over medium heat. Add the flour and whisk to form a smooth paste. Let cook 2-3 minutes, or until golden brown. Slowly whisk in the milk and reserved clam juice, stirring constantly to prevent lumps. Continue to cook over medium heat until thickened and bubbling. Stir in the clams, potatoes, salt, pepper, and parsley, and cook until heated through. Adjust seasonings as needed and serve.
adapted from my Loaded Baked Potato Soup
I’m totally all about the easy meals lately, and this lightened up clam chowder is about as easy as it gets! It comes together in under thirty minutes, and is so simple to make. I love to eat soup all winter long, and this one is hearty and delicious, but still light. Both of my kids loved it, which is really saying something, considering they’ve never consented to eating clams before. It was a perfect cozy meal for a cold winter night!