Creamy Clam & Turkey Bacon Chowder

A lightened-up clam chowder that gets its creamy body from blended potatoes instead of heavy cream and flour. Half the cooked potato mixture goes into the blender and back into the pot, where it thickens the broth naturally with starch from the potatoes themselves. The result tastes rich and creamy without any of the cream-and-roux heaviness that makes traditional New England chowder land like a brick.

Turkey bacon replaces pork bacon for a leaner take, but the smoky-savory note still lands. If you don’t care about cutting fat, regular bacon works and gives more flavor; the choice is yours.

Don’t drain the clams. The canning liquid is full of briny flavor that becomes the soul of the chowder. Tip the entire can in, juices and all, after the potato base is silky.

Pro Tips

• Use waxy potatoes (Yukon Gold or red) for the best blended texture; russets can turn gluey.
• Cool the potato mixture slightly before blending; hot liquid in a blender can blow the lid off.
• Use low-fat milk as called for, or whole milk for a richer chowder; either works.
• Don’t boil after adding the milk and clams; gentle warmth only or the milk can curdle.

Variations

• Swap turkey bacon for crisp pork bacon for richer flavor (no longer light).
• Add 1 cup corn kernels with the milk for a corn-and-clam chowder.
• Stir in 2 tablespoons fresh chopped parsley along with the chives at the end.