NUTRITION

SERVINGS

INGREDIENTS

6 oz canned clams

0.5 cup non-fat Greek yogurt

0.5 cup clam juice

0.5 cup chicken bone broth

0.5 medium Yukon gold potato

0.5 cup yellow onion

0.5 cup celery

0.5 tbsp grass-fed butter

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

  Melt the grass-fed butter in a medium pot over medium heat.

• 2

  Add the diced onion and celery, sautéing for 5 minutes until softened and fragrant.

• 3

  Stir in the minced garlic and dried thyme, cooking for another 60 seconds.

• 4

  Pour in the clam juice and chicken bone broth, then add the diced potatoes.

• 5

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

• 6

  Stir in the drained clams and cook for 2 minutes to heat through.

• 7

  Remove the pot from heat and whisk in the Greek yogurt until the soup is creamy and smooth.

• 8

  Season with sea salt and black pepper, then garnish with fresh parsley before serving.