Weight Watchers Clam Chowder

Weight Watchers Clam Chowder 1 Weight Watchers Clam Chowder 2 Weight Watchers Clam Chowder 3

Recently our country has been experiencing EXTREME cold.  Like record-breaking cold temps.  And when I say “country” I’m basically referring to the entire continental US, with the exception of Alabama, Georgia, and Florida.  Yup, those of us in the Deep South have had a few cold days, but are actually enjoying temps in the 70s while the rest of America is freezing over.

So while it’s not exactly wintry weather outside here where I live, I’m assuming most of you are battling snow and ice and other terribly miserable things.  So here’s a nice recipe for soup to warm you up after you’ve shoveled snow from your driveway the third time this week!

This clam chowder is a Weight Watchers recipe! It tastes great, and I’m glad I found a low-cal version of this classic soup.  But my only complaint is that it never really got as thick as “regular” (aka: “fatty”) clam chowder.  I guess this is to be expected with low fat meals, but still I kept waiting for it to thicken up more and it never did.  Even so, this is still tasty, and is enjoyed best with a crusty slice of bread to dip in it!

Weight Watchers Clam Chowder

Yields: 4 servings


  • 4 tsp olive oil
  • 2 medium baking potatoes, peeled and diced
  • 1 celery stalk, finely chopped
  • 1 small onion, finely chopped
  • 1 cup water
  • 1 cup fat free milk
  • 1 cup evaporated fat free milk
  • 1 Tbsp all purpose flour
  • 1 (10 oz) can of clams, drained - reserve 1/2 cup of juice
  • 1/2 tsp dried thyme
  • 1/2 tsp white pepper (or regular pepper if you don't have white)
  • 1 tsp salt (or more, to taste)
  • bacon pieces for topping


  1. In a soup pot over medium heat, heat the oil. Add potatoes, celery, and onion and sauté until onions are tender, about 2 minutes.
  2. Add water and bring to a boil.  Reduce heat and simmer, covered, about 15 minutes or until potatoes are tender.
  3. In a medium bowl, mix the milk, evaporated milk, and flour until smooth.  Add to the soup pot. Stir in clams, reserved juice, thyme, pepper, and salt. (Taste test to see if you need to add any more of the spices)
  4. Cook, stirring frequently, until chowder thickens slightly, about 10 minutes. Do not let soup boil.
  5. Serve sprinkled with bacon (if desired).


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