We were supposed to be preparing shrimp tonight but we opted to change the menu to a favorite of ours, clam chowder. I have taken a traditional recipe for New England clam chowder and lightened it up so that it fits within my healthy eating plan. It reminds me very much of a clam chowder we once had at the Binnacle, a restaurant (sadly no longer) in Mystic, Connecticut.

My recipe, which I am including below, only contains 2 tablespoons of cream. Of course you could make it richer by adding more cream, half and half, or even milk. I love that it contains so many pantry ingredients. Only the leeks are a little out of the typical.