When I first saw this recipe I thought yes, I would like to make clam chowder but no, I cannot use three cups of heavy cream! So I went about trying to lighten it up. First I jettisoned the guanciale, upped the potatoes a bit, and cut out the three cups of heavy cream. Sometimes I make it with 2 tablespoons of heavy cream, sometimes with half and half, and last night I used a cup of lactose-free milk since I am lactose intolerant. John and our daughter had a pint of heavy cream to split between them in their own bowls. You can use however much your own personal taste and requirements allow. Using part of the potatoes as russet potatoes instead of all waxy potatoes gives it a creamier texture as well. In the recipe the soup is served over a big slab of bread. We opted for oyster crackers instead.

Here’s my recipe for lighter clam chowder.