NUTRITION

SERVINGS

INGREDIENTS

8 oz Clams

1 small Potato

1 medium Carrot

1 stalk Celery

1 small Onion

1 clove Garlic

1 tsp Olive Oil

1/4 cup Low-fat Milk

1 tbsp Fresh Thyme

1 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

• 1

  Rinse and drain clams if using canned, or steam fresh clams until cooked and set aside.

• 2

  Dice the potato, carrot, celery, and onion into small, uniform pieces for even cooking.

• 3

  In a medium saucepan, heat the olive oil over medium heat and sauté the onion, garlic, celery, and carrot until they begin to soften, about 3-4 minutes.

• 4

  Add the diced potato along with a splash of water or low-sodium broth, and cook for another 5 minutes until the potato starts to become tender.

• 5

  Pour in the low-fat milk and a little water or broth (about 1/2 cup) to achieve your desired chowder consistency. Stir in the fresh thyme and season with salt and pepper.

• 6

  Gently fold in the clams and let the chowder warm through for another 3-4 minutes. Do not boil once the milk is added to prevent curdling.

• 7

  Finish with a sprinkle of fresh parsley, adjust seasoning to taste, and serve warm.