NUTRITION

SERVINGS

INGREDIENTS

4 oz Canned chopped clams

8 oz Clam juice

0.5 slice Nitrate-free bacon

0.5 cup Yellow onion

0.5 cup Celery

1 cup Russet potato

0.25 tbsp Grass-fed butter

0.25 cup Non-fat Greek yogurt

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a medium pot, cook the bacon over medium heat until crispy. Remove the bacon, chop it into bits, and set aside while leaving the rendered fat in the pot.

• 2

  Add the grass-fed butter to the pot and sauté the diced onion and celery for 5 minutes until softened and fragrant.

• 3

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

• 4

  Pour in the clam juice and bring the mixture to a gentle boil, then reduce the heat and simmer for 12 minutes until the potatoes are fork-tender.

• 5

  Stir in the chopped clams and simmer for an additional 2 minutes just to heat them through.

• 6

  Remove the pot from the heat. Whisk a few tablespoons of the warm broth into the Greek yogurt to temper it, then stir the yogurt back into the soup until smooth and creamy.

• 7

  Garnish the chowder with the reserved crispy bacon bits and serve immediately.