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Spring Tomorrow
Food. Cooking. Travel.

Healthy Clam Chowder Recipe (with no cream)

If you’ve been following my blog and/or checking out my past recipes, you’ll realise that I use skimmed milk and Greek yogurt a lot in my cooking and baking. I choose to use such healthier alternatives because they are either low in saturated fat or contain no added sugar (or reduced amount) which is one of the basic principles of my experimental home cooking.

Always keep home cooking light. If ingredients are fresh, there is no need to ruin them with heavy seasonings or intense flavours. Most importantly, know what you’re putting into your body. Cook Well. Eat Well. Live Well. ?

Clam Chowder Recipe

It’s creamy even though there’s no cream!

There may be no cream in this clam chowder recipe but it still turns out ‘creamy’ and full of flavour. In fact, that slight tanginess of yogurt does give a nice sharpness to the chowder so the entire dish doesn’t feel heavy and cloying.

And since this clam chowder is considered a less sinful one, I won’t hesitate to serve it with deliciously buttery and fragrant garlic bread. Good balance there so there’s no need to worry about consuming excess calories and fats beyond your daily intake.

Clam Chowder Recipe
4
  • 350g fresh clam meat
  • 1 yellow onion approx. 170g, peeled & diced
  • 4 cloves garlic, peeled & finely chopped
  • 1 carrot approx. 180g, diced
  • 600g potatoes, diced
  • 700ml skimmed milk
  • 300g Greek yogurt (at room temperature)
  • cornstarch solution (combine 2 tbsp corn flour with 2 tbsp water)
  • 2 tsp unsalted butter
  • 1 tsp olive oil
  • salt & freshly ground black pepper
  • chopped spring onions as garnish
Heat oil in pan and melt the butter.
Stir fry the onions and garlic till fragrant.
Add carrots and potatoes. Briefly stir fry for 30 seconds.
Pour in the milk and bring it to a gentle boil.
Stir in the cornstarch solution and keep stirring till the mixture thickens up.
Add the clams.
Reduce heat to its lowest and gradually stir in the yogurt.
Season with salt and pepper to taste.
Garnish with spring onions and serve immediately.

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