NUTRITION

SERVINGS

INGREDIENTS

1 slice bacon

0.5 tsp extra virgin olive oil

0.25 cup yellow onion

0.5 cup celery

1 medium Yukon gold potato

1 cup clam juice

4 oz chopped clams

0.25 cup plain Greek yogurt

0.25 tsp ground turmeric

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the bacon slices in a large soup pot over medium heat and cook until crispy, then remove to a paper towel-lined plate and crumble once cooled.

• 2

  Drain any excess bacon fat if desired, add the olive oil to the same pot, and sauté the diced onion and celery until they are translucent and fragrant.

• 3

  Add the diced potatoes, clam juice, turmeric, and thyme to the pot, then bring to a gentle simmer for 12-15 minutes until the potatoes are fork-tender.

• 4

  Stir in the chopped clams and cook for an additional 2-3 minutes until they are heated through.

• 5

  Remove the pot from the heat and slowly whisk in the Greek yogurt to create a creamy, golden base, ensuring the soup does not boil to prevent curdling.

• 6

  Season the chowder with sea salt and black pepper, then ladle into bowls and garnish with the reserved crispy bacon crumbles.