YOUR SOLIN GENERATED RECIPE
Simmered tender clams and diced potatoes in a velvety, herb-infused broth that offers a comforting and creamy texture with every spoonful.
INGREDIENTS
6 oz canned chopped clams
1 cup clam juice
0.5 medium russet potato
0.5 cup yellow onion
0.5 cup celery
0.25 tbsp grass-fed butter
0.25 cup non-fat Greek yogurt
1 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 cup water
PREPARATION
Melt the grass-fed butter in a large pot over medium heat.
Add the diced yellow onion and celery, sautéing until translucent and fragrant.
Stir in the diced russet potato, dried thyme, sea salt, and black pepper.
Pour in the clam juice and water, bringing the mixture to a gentle simmer until the potatoes are tender.
Add the canned chopped clams and cook for an additional 2-3 minutes to heat through.
Remove the pot from the heat and slowly whisk in the non-fat Greek yogurt until the soup is rich and creamy.