Clam Chowder
on Aug 29, 2024
This post may contain affiliate links. Please see our disclosure policy for more details.
With September almost here, fall is creeping up on us! I don’t know about you, but to me fall equals soup and I love soup season! Today I’ve got a favorite recipe to share with you. This Clam Chowder is a little more macro friendly than most while still being creamy and delicious!
NUTRITIONAL INFORMATION / MACROS
Makes 9.5 servings
Serving size: 300g (1 cup)
191 cals
12.4p / 22c / 6.1f
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Clam Chowder to add to your food diary.
Ingredients
- Canned clams
- Vegetable broth or water
- Butter
- Onion
- Carrots
- Celery
- Baby red potatoes
- All purpose flour
- Milk (2%)
- Plain, nonfat Greek yogurt
Optional toppings:
- Bacon
- Cheese
- Chives
- Crackers
How to Thicken Clam Chowder
If you’d like your Clam Chowder a little bit thicker than this recipe makes it, you can thicken it with a cornstarch slurry. Simply stir cornstarch into a small amount of cold water (or another liquid) then stir the mixture into the simmering chowder.
Serve with a Side of Sourdough
My sourdough bread would be the BEST side to this soup! If you don’t have a starter yet, you can make your own, but I suggest getting one from a friend that has already been started and is active. I have a blog post all about feeding and maintaining your starter.
Feeding & Maintaining a Sourdough Starter
If you have an active starter, you can make bread following my step by step recipe!
Storing Instructions
If you have any leftover soup, you can store your leftover Clam Chowder by letting it cool and then covering it and keeping it in an airtight container in the fridge for up to 5 days.
Reheating Instructions
This soup reheats great! You can pour it back into a pot and warm it back up over medium heat, or pop it in the microwave for 2-3 minutes until warm!
Get the Stay Fit Mom Cookbooks!
Macros included for all recipes and pre loaded in the apps for easy macro tracking!
Digital and hardcopies available!
Clam Chowder
Ingredients
- 39 ounces clams, canned, (I used 6, 6.5oz cans)
- 8 ounces vegetable broth or water
- 2 tablespoons butter
- 1 small onion, diced (150g)
- 2 cups carrots, diced (300g)
- 2 cups celery, diced (260g)
- 16 ounces baby red potatoes, quartered
- 3 tablespoons all purpose flour
- 2 cups milk, 2%
- 1 cup plain nonfat Greek yogurt
Instructions
- Over medium high heat, in a large pot, sauté the diced veggies in the butter. Sauté until onions become translucent, about 3-5 minutes.
- Whisk in the flour (it will be clumpy). Slowly whisk in the milk, pouring about 1/4 cup in at a time.
- Add the clams (and the juice from the cans), potatoes, and broth. Simmer on low until the potatoes are soft.
- In a bowl mix your Greek yogurt and about 1/2 cup of the hot soup. Pour into the soup pot and stir well. Serve immediately.
Notes
- Optional toppings: bacon, cheese, chives, crackers
- Find in MyFitnessPal by search Stay Fit Mom Clam Chowder
