THE RECIPE JOURNAL · Dinner
Cauliflower Clam Chowder: A Low-Cal Option
This creamy and comforting chowder is packed with flavor but won’t weigh you down. Perfect for a cozy night in, it combines fresh cauliflower and clams for a delicious, low-calorie twist on a classic favorite.
FROM THE KITCHEN • Cauliflower Clam Chowder: A Low-Cal Option
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a large pot over medium heat. Toss in the chopped onion and cook it gently, stirring occasionally, until it turns a nice golden brown—this should take about 10 minutes. Next, add a cup of water along with the carrots, and bring everything to a boil. Once boiling, cover the pot and let it simmer until the carrots are tender, which usually takes around 10 minutes.
02
Step 2
While that’s cooking, blend together the rest of the water, cauliflower florets, chicken bouillon, and garlic until you get a smooth mixture. Pour this creamy blend into the pot with the onions and carrots.
03
Step 3
Now stir in the baby clams and mushrooms, then let the chowder simmer for about 10 more minutes so all the flavors come together and it’s heated through. Finish by seasoning with salt and pepper to taste, and you’re ready to enjoy!
Why you’ll love it
This chowder offers all the comforting flavors of a classic clam chowder but with fewer calories. It uses cauliflower to add creaminess without heavy cream, making it a lighter, healthier option. It’s perfect for those who want a warm and satisfying meal without the guilt.
How to serve
Serve this chowder with a slice of crusty whole-grain bread or a simple green salad. A sprinkle of fresh parsley or chives on top adds a nice pop of color and freshness. It pairs well with a light white wine or sparkling water with lemon.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat to avoid breaking down the cauliflower too much. This chowder can also be frozen, but the texture may change slightly after thawing.
