NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chopped clams

0.5 slice center-cut bacon

0.25 tbsp grass-fed butter

0.5 cup yellow onion

0.5 cup celery

0.5 cup Yukon Gold potato

1 tbsp arrowroot starch

1 cup clam juice

0.5 cup whole milk

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

  In a large pot, cook the bacon over medium heat until crispy, then remove and crumble, leaving the rendered fat in the pot.

• 2

  Add the butter to the pot, then sauté the diced onion and celery until softened and translucent.

• 3

  Sprinkle in the arrowroot starch and stir for one minute to create a clean-eating roux.

• 4

  Slowly whisk in the clam juice and milk to avoid lumps, then add the diced potatoes and thyme.

• 5

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

• 6

  Stir in the chopped clams, sea salt, and black pepper, heating through for just 2-3 minutes to keep the clams tender.

• 7

  Garnish with the crumbled bacon and fresh parsley before serving hot.