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We went out to dinner last and I had a wonderful clam chowder, I'm hoping this recipe will be close. According to my notes, it says that it tasted like it came from a restaurant! I hope so. I have another recipe at home that I know I've made before, which is pretty good. I'll have to wait until I get back home to share. This one say it came from Richard Simmons, so should be a healthy version.


  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 cups peeled and sliced potatoes
  • 1 can chicken broth
  • 1/2 cup evaporated skim milk
  • 2 cans chopped clams (reserve 1/2 cup liquid)
  • 1/8 tsp. thyme and basil


  • Saute onions and celery in large pot.
  • Add the potatoes and broth; bring to a boil.
  • Cover and let simmer for 10 minutes or until vegetables are tender. Remove 1/2 of the mixture with a slotted spoon and put in a blender.
  • Add the reserved clam juice and spices; blend until smooth.
  • Return blended mixture to the pot.
  • Stir in the clams & milk and heat through (do not boil).

Categories: Low Fat  Seafood  Soup 

Author Credit: Richard Simmons

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