NUTRITION

SERVINGS

INGREDIENTS

5 oz canned chopped clams

4 oz raw shrimp

0.5 slice pasture-raised bacon

0.5 cup yellow onion

0.5 cup celery

0.5 medium russet potato

1 cup clam juice

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.13 cup full-fat coconut milk

1 tsp garlic

PREPARATION

• 1

  In a large pot over medium heat, cook the chopped bacon until crisp.

• 2

  Remove the bacon and set aside, leaving the rendered fat in the pot.

• 3

  Add the diced onion, celery, and garlic to the pot, sautéing until the vegetables are softened and fragrant.

• 4

  Stir in the diced potato, clam juice, thyme, sea salt, and black pepper.

• 5

  Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes until the potatoes are fork-tender.

• 6

  Use an immersion blender to lightly pulse the soup, thickening the base while leaving plenty of whole potato chunks.

• 7

  Stir in the chopped shrimp and canned clams, cooking for 3 minutes until the shrimp is pink and opaque.

• 8

  Pour in the coconut milk and stir until the chowder is creamy and heated through.

• 9

  Serve hot in a bowl, garnished with the reserved crispy bacon.