Quick and Easy Boston Clam Chowder

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cook chopped bacon in a saucepan until crispy.

Add finely diced onion and celery to the bacon and sauté until softened.

Stir in granulated garlic, granulated onion, lemon pepper, white pepper, and kosher salt; stir well.

Deglaze the pan with dried sherry.

Add the bottle of clam juice and strained juice from the baby clams; do not add clams yet.

Add fresh thyme sprig, bay leaf, cup of water, and teaspoon of chicken base; mix well.

Drop in diced potatoes and bring to a simmer; cover and cook for about 8-9 minutes until potatoes are fork tender.

Remove bay leaf and fresh thyme sprigs.

Mix cornstarch with a tablespoon of water and add to the simmering chowder to thicken.

Add baby clams back in along with cup of half and half and half cup of cream; stir and bring to a low simmer.

Taste and adjust seasoning with salt and pepper as desired.

Ladle into bowls and garnish with chopped chives and a sprinkle of paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens