NUTRITION

SERVINGS

INGREDIENTS

5 oz chopped clams

1 cup clam juice

1 cup chicken bone broth

1 slice bacon

1 medium Yukon gold potato

0.5 cup yellow onion

0.5 cup celery

0 cup coconut milk

1 tsp minced garlic

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

PREPARATION

• 1

  Scrub the Yukon gold potato and dice it into small half-inch cubes along with the onion and celery.

• 2

  Heat olive oil in a large pot over medium heat and cook the bacon slice until it is perfectly crisp.

• 3

  Remove the bacon to drain on a paper towel, then crumble it and set aside for your final garnish.

• 4

  To the same pot, add the diced onion, celery, and minced garlic, sautéing for five minutes until softened.

• 5

  Pour in the clam juice, chicken bone broth, diced potatoes, dried thyme, sea salt, and black pepper.

• 6

  Bring the liquid to a boil, then lower the heat and simmer for 15 minutes until the potatoes are fork-tender.

• 7

  Scoop out one cup of the potato and broth mixture, blend it until smooth, and stir it back into the pot to create a thick base.

• 8

  Stir in the full-fat coconut milk and the chopped clams, allowing them to warm through for just three minutes.

• 9

  Ladle the chowder into bowls and top with the reserved crispy bacon crumbles before serving.