YOUR SOLIN GENERATED RECIPE
Tender clams and diced potatoes simmered in a creamy, herb-infused broth for a comforting bowl that feels velvety on the palate.
INGREDIENTS
1 slice bacon
1 tsp olive oil
0.5 cup onion
0.5 cup celery
1 medium russet potato
8 oz clam juice
0.25 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
6 oz chopped clams
0.25 cup plain Greek yogurt
1 tbsp fresh parsley
PREPARATION
In a large pot over medium heat, cook the chopped bacon until crisp, then remove and set aside.
Add the olive oil to the pot with the bacon drippings and sauté the diced onion and celery until softened and translucent.
Stir in the diced potatoes, clam juice, thyme, salt, and pepper; bring to a gentle boil, then reduce heat and simmer until potatoes are fork-tender.
Stir in the chopped clams and cook for 2 minutes until heated through.
Remove the pot from the heat and whisk in the Greek yogurt until the soup is smooth and creamy.
Ladle into bowls and garnish with the reserved crispy bacon and fresh parsley.