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. 😉
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.
- 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