NUTRITION

SERVINGS

INGREDIENTS

5 oz Chopped clams

1 slice Turkey bacon

1 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Celery

1 cup Red potatoes

1 cup Clam juice

0.5 cup 2% Milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

1 tbsp Fresh parsley

PREPARATION

• 1

  Finely dice the turkey bacon, yellow onion, celery, and red potatoes into uniform pieces.

• 2

  In a medium stockpot, heat the olive oil over medium heat and sauté the turkey bacon until it begins to crisp.

• 3

  Add the onion and celery to the pot, cooking for 4-5 minutes until the vegetables are softened and fragrant.

• 4

  Stir in the diced potatoes, sea salt, black pepper, and dried thyme to coat them in the aromatics.

• 5

  Pour in the clam juice and bring the mixture to a gentle boil.

• 6

  Reduce the heat to low, cover the pot, and simmer for 12-15 minutes until the potatoes are tender when pierced with a fork.

• 7

  Stir in the milk and the chopped clams with their remaining liquid, heating gently for 3 minutes without allowing the soup to reach a full boil.

• 8

  Taste and adjust seasoning if necessary, then garnish with fresh chopped parsley before serving.