NUTRITION

SERVINGS

INGREDIENTS

6 oz Fresh Clams

1 medium White Potato

1/2 cup Low-Fat Milk (1%)

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/4 cup chopped Onion

1 clove Garlic

1 stalk Celery

1/2 cup Clam Juice

1 Bay Leaf

Salt and Black Pepper to taste

1 tbsp Fresh Parsley for garnish

PREPARATION

• 1

  In a medium pot, heat the olive oil over medium heat. Add the chopped onion, celery, and garlic, and sauté until the vegetables are softened and fragrant.

• 2

  Add the diced white potato to the pot and stir for a couple of minutes to coat with the oil and aromatics.

• 3

  Pour in the clam juice and low-fat milk. Add the bay leaf and bring the mixture to a gentle simmer. Allow the potatoes to cook until they are tender, about 10-12 minutes.

• 4

  Stir in the nonfat Greek yogurt to achieve a creamy consistency. Be sure to mix well to incorporate it evenly into the broth.

• 5

  Gently add the fresh clams into the simmering soup. Continue to cook for an additional 3-5 minutes, or until the clams have just opened, taking care not to overcook them.

• 6

  Season with salt and black pepper to taste. Remove the bay leaf.

• 7

  Ladle the soup into bowls and garnish with freshly chopped parsley before serving.