YOUR SOLIN GENERATED RECIPE
Clean New England Clam Chowder
Tender clams simmered in a velvety, herb-infused broth with diced potatoes and aromatics for a comforting and creamy coastal classic.
INGREDIENTS
4 oz canned chopped clams
8 oz clam juice
1 tbsp ghee
0.5 cup yellow onion
0.5 cup celery
0.5 medium russet potato
1 clove garlic
0.25 cup nonfat plain Greek yogurt
0.25 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 whole bay leaf
PREPARATION
In a large pot, melt the ghee over medium heat.
Add the diced onion and celery, sautéing until the vegetables are softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed potatoes, clam juice, dried thyme, sea salt, black pepper, and bay leaf to the pot.
Bring the mixture to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are fork-tender.
Remove the bay leaf from the pot and discard.
Stir in the chopped clams and cook for an additional 3-5 minutes until heated through.
Remove the pot from the heat and whisk in the Greek yogurt until the soup is smooth and creamy.