NUTRITION

SERVINGS

INGREDIENTS

8 oz canned chopped clams

1 slice nitrate-free bacon

0.5 cup yellow onion

0.5 cup celery

0.5 cup yukon gold potato

1 cup clam juice

0.5 cup 2% milk

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

  In a medium pot over medium heat, cook the bacon slice until crispy, then remove and crumble it for garnish.

• 2

  Add the olive oil to the same pot and sauté the diced onion and celery for 5 minutes until softened and fragrant.

• 3

  Stir in the diced potatoes, clam juice, sea salt, black pepper, and dried thyme.

• 4

  Bring the mixture to a gentle simmer, cover, and cook for 10-12 minutes until the potatoes are fork-tender.

• 5

  Reduce the heat to low and stir in the milk and the chopped clams (with their liquid if preferred for extra flavor).

• 6

  Warm the chowder through for 2-3 minutes without boiling to ensure the clams stay tender.

• 7

  Ladle into a bowl and garnish with the crumbled bacon and fresh parsley.