new england clam chowderThe fall and winter months can become challenging when trying to maintain a healthy diet and exercise routine.聽 Colder temps force workouts indoors and comfort foods tend to become more of a main staple at the dinner table.聽 Eating nutritious meals and snacks is so important to people with bleeding disorders.聽 A variety of vitamins and minerals help support strong muscles and bones,聽and eating a well balanced, real food diet will help to maintain a healthy weight.聽 A smart number on the scale will help keep added stress off of joints and can help prevent or reduce bleeds.

There are ways to make those comfort foods healthier while still maintaining the聽heartiness and flavor of a home cooked meal.

In this recipe for New England Clam Chowder, Jeanette’s Healthy Living, uses cauliflower to replace the heavy cream while still maintaining the flavor聽but adding an additional boost of vitamins and nutrients. Warm up with the healthier version of this soup!

Find more healthy and delicious recipes on HFA’s FitFactor pages.

Skinny New England Clam Chowder

Prep time: 20 mins聽 Cook time: 40 mins聽 Total time: 1 hour聽 Serves: 6-8
You can reserve some cooked cauliflower to stir in at the end for a little chunkiness, or if you’re not on a low carb diet, you can stir in some cooked potato chunks.
  • 4 cups cauliflower florets
  • 2 cups low-fat milk
  • 1 tablespoon olive oil
  • 3 slices uncured antibiotic-free turkey bacon, diced
  • 2 leeks, thinly sliced
  • 2 celery stalks, chopped
  • 3 cups clam juice
  • 1陆 teaspoon dried thyme
  • 1 bay leaf
  • sea salt, to taste
  • fresh ground black pepper
  • 1 cup fresh chopped clams or high quality canned chopped clams
  • cooked potato chunks, optional
  • fresh chopped parsley
  1. Bring large pot of water to a boil; add cauliflower florets and cook until cauliflower is tender, about 10-15 minutes, depending on the size of your florets; drain well. Place in blender with milk and puree until smooth.
  2. Heat olive oil in soup pot. Add turkey bacon and cook until crisp; remove to paper towel-lined plate using a slotted spoon. Add leeks and celery stalk to soup pot with remaining oil. Saute until leeks are softened; add clam juice, thyme and bay leaf. Season to taste with salt and pepper. Bring to a boil. Whisk in pureed cauliflower and milk mixture. Add clams and cooked potato chunks (if using) cook until clams are just cooked through, about 5 minutes. Stir in parsley just before serving. Ladle soup into bowls and garnish with bacon bits.

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