Soups & Stews
Protein Flip™ Creamy Clam Chowder with Zesty Lime & Tofu Flatbread
A lighter, protein-balanced twist on classic clam chowder, with tender clams, potatoes, crisp bacon, and aromatic vegetables in a creamy almond milk base. Fresh lime adds a bright finish, while a simple tofu flatbread brings another source of protein and helps disperse nutrition across the meal.
Ingredients
- For the clam chowder
- 2 slices thick-cut bacon, chopped
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons gluten-free flour or cassava flour
- 2 medium potatoes, peeled and diced
- 1 cup clam juice
- 2 cups unsweetened almond milk
- 2 (6.5-ounce) cans chopped clams, clams and liquid separated
- Juice of 1 lime
- Fresh herbs or lime zest, for garnish, optional
- Oyster crackers, for serving, optional
- Tofu Flatbread
- 1/2 block silken tofu
- 1/4 cup oat flour or almond flour
- 1/2 teaspoon garlic powder
- Pinch of salt
- Water, as needed
- Oil or cooking spray, for the skillet
Directions
- 1
Cook the bacon
Heat a large soup pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp, about 5 to 6 minutes. Transfer the bacon to a paper towel-lined plate and set aside.
- 2
Sauté the vegetables
Add the olive oil and butter to the bacon drippings. Add the onion, carrot, celery, garlic, thyme, and a pinch each of salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- 3
Thicken the base
Sprinkle the flour over the vegetables and stir well. Cook for about 1 minute to remove the raw flour taste.
- 4
Cook the potatoes
Add the potatoes, clam juice, almond milk, and reserved liquid from the canned clams. Stir to combine and bring to a gentle simmer. Reduce the heat and cook for 15 to 20 minutes, or until the potatoes are fork-tender. Avoid a hard boil so the almond milk remains smooth.
- 5
Finish the chowder
Stir in the chopped clams and cook for 2 to 3 minutes, just until heated through. Remove from the heat and stir in the fresh lime juice. Taste and adjust with additional salt, pepper, or lime as needed.
- 6
Make the tofu flatbread
Blend the silken tofu, flour, garlic powder, and salt until smooth. If necessary, add water 1 tablespoon at a time to create a thick, spoonable batter. Heat a lightly greased nonstick skillet over medium heat. Spoon the batter into small rounds and gently spread. Cook for 2 to 3 minutes per side, or until set and lightly golden.
- 7
Serve
Ladle the chowder into bowls and top with the crispy bacon. Finish with fresh herbs or lime zest, if desired. Serve the warm tofu flatbread alongside.
Protein Flip™ Note
- The clams provide a portion-smart primary protein without dominating the bowl, while tofu, vegetables, and potatoes distribute additional nutrition throughout the meal. The flatbread adds a secondary plant protein, making the meal more nutritionally dispersed rather than relying on one large protein centerpiece.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
