Clam and Corn Chowder Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop celery, garlic, and half an onion to start making the base.

Dice 2 russet potatoes on the larger side.

Chop about half a pack of bacon.

Cook the bacon in a large pot until crispy; reserve about 1-1.5 tablespoons of bacon fat and discard the rest.

Add 2 tablespoons of butter to the pot with the reserved bacon fat; melt over medium heat.

Add the chopped onions, garlic, and celery to the pot; sauté until translucent and softened.

Add thyme to the sautéing vegetables to release the aromatics.

Drain the clams and reserve the juice for later use.

Add flour to the pot and cook briefly to avoid a raw taste.

Pour in the clam juice and 1 cup of stock; stir to combine.

Add the diced potatoes to the pot; let simmer on medium-low for about 20-25 minutes until potatoes are tender, stirring occasionally.

Once the potatoes are tender, add the corn and clams to the pot.

Pour in half and half and stir to combine.

Top the chowder with fresh parsley and crispy bacon before serving.

Optionally, add Louisiana hot sauce for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens