NUTRITION

SERVINGS

INGREDIENTS

1 slice bacon

0.5 cup onion

0.5 cup celery

0.75 cup yellow potato

6 oz chopped clams

1 cup clam juice

0.25 cup Greek yogurt

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

0.25 tsp ground turmeric

PREPARATION

• 1

  Place the bacon in a medium pot over medium heat and cook until crispy.

• 2

  Remove the bacon to a paper towel to drain, leaving the rendered fat in the pot.

• 3

  Add the diced onion and celery to the pot and sauté until the onions are translucent and fragrant.

• 4

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

• 5

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

• 6

  Stir in the chopped clams and simmer for an additional 3 minutes.

• 7

  In a small bowl, whisk the Greek yogurt and arrowroot powder until smooth, then stir the mixture into the soup to create a velvety texture.

• 8

  Serve the chowder hot, garnished with the crumbled crispy bacon.