NUTRITION

SERVINGS

INGREDIENTS

6 oz chopped clams

0.5 slice nitrate-free bacon

0.5 cup yellow onion

0.5 cup celery

0.25 cup russet potato

0.25 tbsp grass-fed butter

1 cup clam juice

0.5 cup 2% milk

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the grass-fed butter to the pot along with the diced onion and celery, sautéing until the vegetables are translucent and fragrant.

• 3

  Stir in the cubed potatoes, clam juice, dried thyme, sea salt, and black pepper.

• 4

  Bring the liquid to a gentle simmer, cover, and cook for about 10-12 minutes or until the potatoes are fork-tender.

• 5

  Lower the heat and stir in the milk and the chopped clams, heating through for 2-3 minutes without letting the soup reach a boil.

• 6

  Ladle the chowder into a bowl and garnish with the crumbled bacon and fresh parsley before serving.