My chowder

My chowder

OMG! I Can Eat That?
Mark Roper

I’m a bit of an aficionado of clam chowder, ever since I ate a bowl on Cannery Row in Monterey, San Francisco. It was bloody good. But bloody fattening. So I was determined to make this soup work for me.

We don’t see clam chowder on our menus much here in Australia, but we should! It’s the perfect seafood soup and thanks to my continued love affair with cauliflower, this version tastes so much like the real thing, you’ll never go back.


Quantity Ingredient
1 tablespoon butter
150g bacon, finely chopped
1 brown onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, finely chopped
sea salt and freshly ground pepper
pinch cayenne pepper
250ml clam juice
1 litre salt-reduced fish stock
250ml skim milk
1 tablespoon agar agar or guam gum
2 x 240 g tins clams, drained but liquid kept
1 tablespoon flat-leaf parsley, finely chopped
1/2 tablespoon thyme, finely chopped
1 cauliflower, chopped (and cooked in the microwave for 5 minutes on high)


  1. Heat the butter in a large heavy-based saucepan over medium heat. Add the bacon, onion and celery and cook until the veggies are translucent and the bacon is just starting to get crispy.
  2. Add the garlic, sea salt, pepper and cayenne pepper and stir through. Add the clam juice, stock and milk and stir through. Sprinkle over the agar agar and whisk to incorporate. Simmer over low heat for 1 minute.
  3. Add the clams, parsley, thyme, cauliflower and bacon and stir through gently.
  4. Heat again, just at a simmer, until nice and hot. Serve in warmed small bowls.
OMG I Can Eat That
low fat
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