NUTRITION

SERVINGS

INGREDIENTS

4 oz chopped clams in juice

1 medium russet potato

0.5 cup yellow onion

0.5 cup celery

1 tsp ghee

0.5 cup nonfat Greek yogurt

1 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 clove garlic

PREPARATION

• 1

  Heat the ghee in a medium pot over medium heat and sauté the diced onion, celery, and garlic until the vegetables are softened and fragrant.

• 2

  Stir in the diced potatoes, sea salt, black pepper, and dried thyme, coating them in the aromatics.

• 3

  Pour in the chicken bone broth and the juice from the canned clams, bringing the mixture to a gentle boil.

• 4

  Reduce heat to low, cover, and simmer for 12-15 minutes or until the potatoes are fork-tender.

• 5

  Remove from heat and stir in the chopped clams and nonfat Greek yogurt until the soup is creamy and well-combined.

• 6

  For a thicker consistency, lightly mash a few of the potato chunks with a spoon before serving warm.