YOUR SOLIN GENERATED RECIPE
Classic New England Clam Chowder
Tender clams simmered in a velvety, herb-infused broth with hearty potatoes and savory aromatics for a comforting and creamy coastal classic.
INGREDIENTS
0.75 cup chopped clams
0.5 slice turkey bacon
0.25 cup Yukon Gold potatoes
0.5 cup yellow onion
0.5 cup celery
1 cup clam juice
0.5 cup unsweetened almond milk
0.25 cup non-fat Greek yogurt
1 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 whole bay leaf
PREPARATION
Chop the turkey bacon and cook in a large pot over medium heat until crisp.
Add the diced onion and celery to the pot, sautéing until the vegetables are translucent.
Stir in the diced potatoes, dried thyme, sea salt, and black pepper.
Pour in the clam juice and add the bay leaf, bringing the mixture to a gentle simmer.
Cover and cook for 10 to 12 minutes, or until the potatoes are fork-tender.
Stir in the chopped clams and almond milk, heating through for 2 minutes without boiling.
Remove from heat, discard the bay leaf, and whisk in the Greek yogurt until the soup is smooth and creamy.