NUTRITION

SERVINGS

INGREDIENTS

1 slice bacon

0.5 cup onion

0.5 cup celery

0.5 cup Yukon gold potato

1.5 cup chopped clams

1 cup clam juice

2 tbsp heavy cream

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  In a large pot over medium heat, cook the chopped bacon until crispy.

• 2

  Remove the bacon bits and set aside, leaving the rendered fat in the pot.

• 3

  Add the diced onion and celery to the pot, sautéing until translucent and fragrant.

• 4

  Stir in the diced potatoes and pour in the clam juice.

• 5

  Bring the liquid to a gentle boil, then reduce heat and simmer until the potatoes are fork-tender.

• 6

  In a small bowl, whisk the arrowroot powder into the heavy cream until smooth.

• 7

  Stir the cream mixture into the pot and simmer for 2 minutes until the broth thickens.

• 8

  Add the chopped clams, fresh thyme, sea salt, and black pepper.

• 9

  Heat for an additional 3 minutes until the clams are warmed through, then serve topped with the crispy bacon.