Healthy New England Clam Chowder

By Tracey Hall ~

I’ve just returned from a weekend trip to New England and because it was so cold up there and because I love soup, I made sure to have “chowda” several times during my visit. The creamy, white version is perfect for cold winter days, but I wanted to see if there is a healthier recipe I could make at home. I found one that incorporates cauliflower into the broth.

“Dairy-free and low-calorie New England-style clam chowder. Feel free to make it your own.”


  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 5 cups water
  • 2 cups chopped carrots
  • 1 (16 ounce) package frozen cauliflower florets
  • 4 teaspoons chicken bouillon granules
  • 1 clove garlic, minced
  • 2 (10 ounce) cans whole baby clams
  • 2 cups sliced fresh mushrooms
  • salt and ground black pepper to taste
  • 1 pinch red pepper flakes (optional)


  1. Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes.
  2. Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot.
  3. Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.

Recipe By: Betty Cracka

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