NUTRITION

SERVINGS

INGREDIENTS

1 slice center-cut bacon

0.5 cup yellow onion

0.5 cup celery

1 clove garlic

0.5 cup yukon gold potato

8 oz bottled clam juice

4 oz canned chopped clams

0.25 cup nonfat plain greek yogurt

0.5 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

  In a medium pot over medium heat, cook the chopped bacon until crisp. Remove bacon and set aside, leaving the rendered fat in the pot.

• 2

  Add the diced onion and celery to the pot. Sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

• 3

  Stir in the diced potatoes, clam juice, and the liquid from the canned clams. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are fork-tender.

• 4

  In a small bowl, whisk the arrowroot powder with 2 tablespoons of water to create a slurry. Stir the slurry into the pot and simmer until the broth thickens slightly.

• 5

  Stir in the chopped clams, sea salt, black pepper, and dried thyme. Cook for 2-3 minutes to heat the clams through.

• 6

  Remove the pot from heat. Temper the Greek yogurt by whisking in a small amount of the warm broth, then stir the yogurt mixture into the chowder until creamy.

• 7

  Ladle into bowls and garnish with the reserved crispy bacon and fresh parsley.