Healthy New England Clam Chowder

New England clam chowder is a regional food in New England. It is typically made from clams, potatoes and vegetables such as onions and celery. The ingredients are cooked in a large pot for several hours with water, whole milk and butter. This type of chowder is so thick that it is served as a type of stew. It is usually eaten with oyster crackers and saltine crackers, which are types of hard biscuits.

This heart healthy take on a chowder classic will be something you won’t want to miss trying. A great chowder for cold days when the snow is falling or not falling.

Ingredients:

• 4 pounds little-neck clams (about 4 dozen) scrubbed
• 4 cups plus 1 Tbsp. water divided
• 1 tablespoon canola oil
• 1 1/4 cups chopped yellow onion
• 1 cup chopped celery 2 garlic cloves, minced
• 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-in. pieces (about 7 cups)
• 1 tablespoon white miso
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 1 tablespoon cornstarch
• 1/2 cup half-and-half 2 tablespoons chopped fresh chives

Directions:

Step 1. Bring clams and 4 cups water to a boil in a large pot over high. Cook until clams open, 8 to 10 minutes. (Discard any clams that do not open.) Using a large slotted spoon, transfer clams to a large baking sheet lined with paper towels; set cooking liquid aside. Let clams stand until cool enough to handle. Pull meat from shells; discard shells. Coarsely chop clam meat and set aside.

Step 2. Heat oil in a Dutch oven over medium. Add onion, celery, and garlic; cook, stirring often, until onion is translucent, about 8 minutes. Add reserved clam cooking liquid, potatoes, miso, thyme, pepper, and bay leaf; cook until potatoes are tender, about 25 minutes.

Step 3. Transfer 2 cups of the chowder to a food processor; pulse until coarsely chopped, about 6 times. Stir mixture into remaining chowder.

Step 4. Whisk together cornstarch and remaining 1 tablespoon water in a small bowl until smooth. Stir cornstarch mixture into chowder; bring to a boil over medium-high. Remove from heat; discard bay leaf. Stir in clam meat and half-and-half until combined. Divide chowder evenly among 6 bowls. Top with chives.

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