NUTRITION

SERVINGS

INGREDIENTS

5 oz canned clams

1 slice sugar-free bacon

0.5 tbsp ghee

0.5 cup yellow onion

0.5 cup celery

0.75 cup russet potato

1 cup clam juice

0.5 cup unsweetened almond milk

1 tbsp arrowroot powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Place the diced bacon in a large pot over medium heat and cook until crispy.

• 2

  Add the ghee to the pot along with the diced onion and celery, sautéing until the vegetables are translucent.

• 3

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

• 4

  Bring the mixture to a boil, then reduce heat and simmer for 10 to 12 minutes until the potatoes are fork-tender.

• 5

  In a small bowl, whisk together the almond milk and arrowroot powder until smooth to create a slurry.

• 6

  Pour the slurry into the pot and stir constantly until the liquid thickens slightly.

• 7

  Add the drained clams to the pot and cook for another 2 to 3 minutes until heated through.

• 8

  Ladle the chowder into a bowl and garnish with freshly chopped parsley before serving.