Winter seems like the perfect time for hearty soups. I love clam chowder but not all the cream! The clam chowder we make gets its liquid from two bottles of clam juice and the liquid from two cans of minced clams. At the end of cooking only 2 tablespoons of heavy cream are added for creaminess. It is packed full of celery, leeks, and onions and has only 10 oz. of potatoes. John and I can split the whole pot and not feel guilty afterwards.