The Best Healthy Recipe for New England Style Clam Chowder

I love winter on the coast. It’s my favorite time of year, but I think I say that about all of our stunning seasons by the sea. There’s something so perfect about surfing a cold winter northwest swell or walking an empty blustery beach and coming home to a warm hearty bowl of seaworthy clam chowder, it’s quintessential beach living in my opinion. With the holidays right around the corner, it’s my favorite no-fuss, quick and easy go-to soups that I can make in advance for a holiday brunch or party, and I love that clam chowder highlights the saltiness of the sea.

The awesome news is that my healthier New England Style Clam Chowder is packed full of creamy buttery flavors that we all love, but with a secret ingredient that cuts down on all the heavy saturated fats that you find in a traditional recipe. My trick is to replace the heavy cream, flour, and butter with a yummy, creamy cauliflower puree. It’s simple and healthy and you won’t even miss the heavy cream, it’s unbelievably delicious and satisfying! I used high-quality baby canned clams to save on time and I added just two slices of turkey bacon which adds a ton of smoky rich flavors without the added fat. You can also leave out the potatoes for a lower-carb version if you like, but I think the added starch from the red potatoes makes the chowder extra creamy and delicious.

Start your own sea salty holiday tradition and prepare this creamy clam chowder in advance. Bundle up the fam for a brisk beach walk, and come home to a warm hearty bowl of creamy clam chowder, it’ll totally hit the spot.

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