NUTRITION

SERVINGS

INGREDIENTS

1 slice sugar-free bacon

0.5 medium yellow onion

1 stalk celery

0.5 medium russet potato

8 oz chopped clams

8 oz clam juice

0.25 cup full-fat coconut milk

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 over medium heat, cook the bacon slice until crisp, then remove and crumble, leaving the rendered fat in the pot.

• 2

  Add the finely diced onion and celery to the pot, sautéing in the bacon fat for 5 minutes until softened and translucent.

• 3

  Stir in the peeled and cubed potatoes, clam juice, and dried thyme, bringing the mixture to a gentle boil.

• 4

  Reduce heat to low, cover, and simmer for 10-12 minutes or until the potatoes are fork-tender.

• 5

  Stir in the chopped clams and full-fat coconut milk, heating through for 2-3 minutes without letting the soup reach a rolling boil.

• 6

  Season with sea salt and black pepper, then serve hot topped with the crumbled bacon and fresh chopped parsley.