New England Clam Chowder

Serves: 4
WW Points: 5

2 cans minced clams - (6 1/2 oz ea) -- with juices
2 1/2 cups finely-chopped peeled potatoes
1 cup chopped onions
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/8 teaspoon freshly-ground black pepper
1 1/2 cups 1% milk
3 tablespoons cornstarch
1 1/2 cups evaporated skim milk
1/4 teaspoon liquid smoke
Crushed pink peppercorns -- (optional)
Snipped fresh thyme -- (optional)

Drain the clams, reserving the juices. If necessary, add enough water to the clam juice to make 1 cup.

In a medium saucepan, combine the juice mixture, potatoes, onions, bouillon granules, Worcestershire sauce, thyme and black pepper. Bring to a boil, then reduce the heat. Cover and simmer about 5 minutes or until the potatoes are tender. Using the back of a fork, slightly mash the potatoes against the side of the saucepan.

In a small bowl, stir together the 1% milk and cornstarch. Add the cornstarch mixture, evaporated skim milk and liquid smoke to the potato mixture. Cook and stir until slightly thickened and bubbly. Stir in the clams. Return to a boil, then reduce the heat. Cook for 1 minute, stirring frequently. If desired, garnish with the peppercorns and thyme.

Nutritional Analysis:
Calories: 259; Fat: 2 grams (8% of calories); Cholesterol: 40 milligrams; Fiber (grams) 3.2.

Source: Prevention's Recipe Archive, provided by

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