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“I came up with this as a way to make a healthier chowder. It's quite thick, but I would not call it "creamy" since there's no cream and very little fat in it.”

Ingredients Nutrition


  1. I like the veggies for this to be very finely chopped, almost pureed, so I ran the onion, celery and carrot through my food processor first. You can do this if you wish, or else skip this step and use the diced vegetables.
  2. In a large nonstick saucepan, heat a bit of wine or oil over medium heat. I prefer wine for this.
  3. Add onion, celery and carrot; stir and cook until onion is tender (about 5 minutes).
  4. Add potatoes, water, thyme, pepper and bay leaf. Cover and simmer for 12-15 minutes, until potato is softened.
  5. Whisk milk, flour and potato flakes together in a bowl.
  6. Add milk mixture, the clams with their juice, and the Liquid Smoke to the saucepan. Stir and simmer for 2-4 minutes, until soup begins to thicken.
  7. Remove bay leaf and season with salt and pepper.

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