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“Yo Mikey, pass me the clam chowda!” Oh, the ole’ memories growing up in New England. As you can imagine, I’ve had a ton of clam chowder. When you come from that neck of the woods it’s practically a right of passage to have 15 bowls by the third inning of the Sox game. But it’s not always easy to get it right, and the very best recipes always have a perfect balance of potatoes, clams and cream. You don’t want it too heavy, but it needs to feel like a chowda after all. So behold! This is our ...

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Clam Chowder Lightened Up - Thick and creamy clam chowder, without all the added fat that it usually is prepared with.

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