NUTRITION

SERVINGS

INGREDIENTS

8 oz Chopped clams

1 cup Clam juice

0.5 cup Yukon gold potato

0.25 cup Yellow onion

0.25 cup Celery

2 tbsp Full-fat coconut milk

1 tsp Extra virgin olive oil

0.25 tsp Ground turmeric

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium pot over medium heat.

• 2

  Add the diced yellow onion and celery, sautéing for 5 minutes until the vegetables are softened and translucent.

• 3

  Stir in the diced Yukon gold potatoes, ground turmeric, dried thyme, sea salt, and black pepper, coating the vegetables in the spices.

• 4

  Pour in the clam juice and bring the mixture to a gentle boil.

• 5

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

• 6

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

• 7

  Remove from heat and garnish with freshly chopped parsley before serving in a warm bowl.