NUTRITION

SERVINGS

INGREDIENTS

7.5 oz chopped clams

1 slice sugar-free bacon

0.75 cup Yukon gold potatoes

0.5 cup yellow onion

0.5 cup celery

1 tsp garlic

8 oz clam juice

0.25 cup whole milk

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

  Finely dice the sugar-free bacon and place it in a medium pot over medium heat, cooking until the fat is rendered and the bacon is crispy.

• 2

  Add the diced onion and celery to the pot with the bacon fat, sautéing for 5 minutes until the vegetables are soft and translucent.

• 3

  Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.

• 4

  Add the diced Yukon gold potatoes and the clam juice to the pot. Bring to a gentle simmer and cook for 10-12 minutes, or until the potatoes are fork-tender.

• 5

  In a small bowl, whisk the arrowroot powder into the cold whole milk until smooth to create a slurry.

• 6

  Pour the milk mixture into the pot and stir constantly as the soup thickens slightly.

• 7

  Fold in the chopped clams and their remaining juices, heating through for 2-3 minutes without boiling to keep the clams tender.

• 8

  Season with sea salt and black pepper, then garnish with fresh chopped parsley before serving.