NUTRITION

SERVINGS

INGREDIENTS

6 oz Clams (170g)

1 medium Carrot (61g)

1/2 medium Parsnip (74g)

1 stalk Celery (40g)

1/4 medium Onion (30g)

2 cloves Garlic (6g)

1 cup Low-Sodium Chicken Broth (240g)

2 tbsp Heavy Cream (30g)

1 tsp Olive Oil (5g)

2 sprigs Fresh Thyme (2g)

PREPARATION

• 1

  Rinse the clams thoroughly under cold water and set aside.

• 2

  Peel and dice the carrot and parsnip. Finely chop the celery, onion, and garlic.

• 3

  In a large saucepan, heat the olive oil over medium heat. Sauté the onion and garlic until they become translucent and fragrant.

• 4

  Add the diced carrot, parsnip, and celery to the saucepan. Sauté for about 3-4 minutes to slightly soften the vegetables.

• 5

  Pour in the low-sodium chicken broth and add the thyme sprigs. Bring the mixture to a gentle simmer.

• 6

  Add the clams into the simmering broth and cover the pan. Cook for about 5-7 minutes or until most of the clams have opened. Discard any clams that do not open.

• 7

  Stir in the heavy cream, adjust the seasoning with salt and pepper, and let the soup heat through for another minute.

• 8

  Remove the thyme sprigs, then ladle the soup into bowls and serve warm.