One Serving Boston Clam Chowder

Most clam chowder recipes feed a crowd and lean heavy on cream. This one feeds exactly one person and skips the cream entirely, leaning on low-fat milk and chicken broth for a lighter bowl that still tastes like proper New England chowder.

The vegetable base is sweated in a splash of broth rather than butter. That keeps the calories down without flattening the flavour, since leek, celery, and onion still build a savoury foundation as they soften. A single small red potato simmers in until just tender, then five chopped canned clams and a cup of shredded spinach go in off the heat.

Don’t let it boil once the milk and clams are in. Boiling milk-based soups breaks the texture and turns clams rubbery in seconds. Heat gently and serve right away.

Kitchen Tips

• Drain the canned clams well but save the juice. Add a splash to the broth for deeper clam flavour without thinning the chowder.
• A pinch of fresh nutmeg at the end isn’t optional in classic chowder. It’s subtle but rounds out the dairy.
• If you want the chowder thicker, mash a few of the potato cubes against the side of the pan with the back of a spoon before adding the milk.
• Use a small red-skinned potato and leave the skin on. It holds shape better than russets and adds a bit of colour.

Variations

• Swap the clams for an equal amount of cooked salmon or smoked haddock for a different fishy spin.
• Use unsweetened oat milk in place of dairy for a non-dairy version. Avoid almond milk, which can curdle.
• Stir in a tablespoon of fresh dill or parsley at the end for a brighter finish.