DFW Bariatrics and General Surgery, Dr. Sachin Kukreja’s practice, posted this video on its YouTube channel on June 15, 2025.
From the video’s description on YouTube
I spent time in the northeast for school and still crave a hearty, New England clam chowder sometimes. So today, I’m going to show you my easy recipe for a high-protein version of clam chowder that you can eat when you’re in the liquid stage after bariatric surgery.
Ingredients:
1/2 cup onion
1/2 cup celery
1/2 cup carrot
16 oz cottage cheese
8 oz Clam juice
1 can of chopped clams
1 tbsp garlic
3 tbsp red wine vinegar
32 oz bone brothIn a large pot over medium heat, add the onion, carrot, celery, garlic, salt, and pepper. Saute until fragrant.
Now, add in one can of clams, clam juice, red wine vinegar, and bone broth. You can also add a splash of hot sauce.
Bring to boil, then cover, drop to low heat and simmer for about 20 minutes.
Next in a blender, add the cottage cheese and stove top base. Blend until smooth. Feel free to adjust the salt, acid, spice level or thickness to your taste at this time. Enjoy!
More videos from the practice are on Dr. Sachin Kukreja’s profile.
