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
Ingredients
- 3 cancanned clams (with juice)
- 2.5 cupYukon gold potatoes, diced
- 4 stripsbacon, diced
- 3 stalkscelery, diced
- 1 wholeonion, diced
- 0.8 cupGreek yogurt
- 2.5 cupchicken broth
- 0.5 tspthyme
- 1 tbspcornstarch
- 1 tspsalt 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.