New England Clam Chowder Meal Prep
A make-ahead version of New England clam chowder portioned into 5 containers — Greek yogurt-based creamy broth, clams, potatoes, and bacon. Reheat and eat all week.
15mPrep
30mCook
5Servings
290Calories
26gProtein
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Ingredients
- canned clams (with juice)
- Yukon gold potatoes, diced
- bacon, diced
- celery, diced
- onion, diced
- Greek yogurt
- chicken broth
- thyme
- cornstarch
- salt and pepper
Ingredients
- 3 can canned clams (with juice)
- 2.5 cup Yukon gold potatoes, diced
- 4 strips bacon, diced
- 3 stalks celery, diced
- 1 whole onion, diced
- 0.75 cup Greek yogurt
- 2.5 cup chicken broth
- 0.5 tsp thyme
- 1 tbsp cornstarch
- 1 tsp salt and pepper
Instructions
- Cook bacon until crispy. Remove and drain fat, leave 1 tbsp.
- Sauté onion and celery in bacon fat until soft, 4–5 min.
- Add potatoes, clam juice, and broth. Simmer 15 min until potatoes are tender.
- Temper Greek yogurt with cornstarch and a ladle of warm broth. Add to pot.
- Add clams and thyme. Simmer 5 min. Season.
- Cool and portion into 5 containers. Reheat on stovetop, not microwave.