NUTRITION

SERVINGS

INGREDIENTS

4 oz Canned chopped clams

4 oz Wild-caught cod fillet

0.5 slice Nitrate-free bacon

0.5 cup Yellow onion

0.5 cup Celery

0.5 cup Yukon gold potato

1 cup Clam juice

0.5 cup Unsweetened almond milk

1 tbsp Arrowroot powder

0.5 tsp Extra virgin olive oil

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  In a medium pot, heat the olive oil over medium heat and cook the chopped bacon until crisp.

• 2

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

• 3

  Stir in the diced potatoes, dried thyme, sea salt, and black pepper.

• 4

  Pour in the clam juice and bring the mixture to a gentle simmer, cooking until the potatoes are fork-tender.

• 5

  In a small bowl, whisk the arrowroot powder into the almond milk until smooth, then stir it into the pot to thicken the broth.

• 6

  Gently fold in the diced cod and the chopped clams, simmering for 3 to 4 minutes until the fish is opaque and cooked through.

• 7

  Garnish the chowder with fresh parsley and serve immediately while hot.