NUTRITION

SERVINGS

INGREDIENTS

6 oz Chopped clams in juice

1 medium Yukon Gold potato

0.5 cup Non-fat Greek yogurt

0.5 cup Water

0.5 cup Yellow onion

0.5 cup Celery

1 tsp Grass-fed butter

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

  Melt the grass-fed butter in a large pot over medium heat and sauté the diced onion, celery, and minced garlic until the vegetables are translucent and fragrant.

• 2

  Drain the juice from the canned clams into the pot, then add the diced Yukon Gold potato, dried thyme, and water.

• 3

  Bring the mixture to a gentle boil, then reduce the heat and simmer for about 12 minutes or until the potatoes are fork-tender.

• 4

  Stir in the chopped clams and cook for an additional 2 minutes to heat them through without toughening the seafood.

• 5

  Remove the pot from the heat and slowly whisk in the Greek yogurt until the soup is creamy and well-combined.

• 6

  Season with sea salt and black pepper, then garnish with freshly chopped parsley before serving.