High-Protein New England Clam Chowder
A lightened-up version of the iconic New England clam chowder — loaded with chopped clams, diced potatoes, and a creamy broth made with Greek yogurt instead of heavy cream.
15mPrep
30mCook
4Servings
310Calories
28gProtein
Ingredients
- canned chopped clams
- bacon strips, diced
- yellow onion, diced
- celery stalks, diced
- garlic cloves, minced
- Yukon gold potatoes, diced
- clam juice (from cans)
- chicken broth
- Greek yogurt (plain)
- cornstarch
- thyme
- salt and pepper
Ingredients
- 3 can (6.5oz) canned chopped clams
- 3 whole bacon strips, diced
- 1 whole yellow onion, diced
- 3 whole celery stalks, diced
- 2 whole garlic cloves, minced
- 2 cup Yukon gold potatoes, diced
- 1.5 cup clam juice (from cans)
- 2 cup chicken broth
- 0.5 cup Greek yogurt (plain)
- 1 tbsp cornstarch
- 0.5 tsp thyme
- 1 tsp salt and pepper
Instructions
- Cook bacon in a large pot until crispy. Remove bacon, leave 1 tbsp fat.
- Sauté onion, celery, and garlic in bacon fat until softened, 4–5 min.
- Add potatoes, clam juice, and chicken broth. Boil then simmer 15 min until potatoes are tender.
- Whisk Greek yogurt with cornstarch and a ladle of warm broth to temper.
- Stir yogurt mixture into pot. Add clams and thyme. Simmer 5 minutes.
- Season with salt and pepper. Serve topped with crispy bacon bits.