NUTRITION

SERVINGS

INGREDIENTS

6.5 oz chopped clams

1 cup clam juice

0.25 tbsp grass-fed butter

0.5 cup russet potato

0.5 cup yellow onion

0.5 cup celery

0.5 cup 2% milk

0.5 tbsp all-purpose flour

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Drain the chopped clams and reserve the liquid, adding extra clam juice if needed to reach one cup.

• 2

  Melt the grass-fed butter in a large pot over medium heat and sauté the diced onion and celery until they are soft and translucent.

• 3

  Sprinkle the flour over the vegetables and stir constantly for one minute to create a light roux.

• 4

  Gradually whisk in the reserved clam juice and the milk, stirring until the mixture is smooth and slightly thickened.

• 5

  Add the diced russet potato and dried thyme to the pot, then bring the mixture to a gentle simmer.

• 6

  Cover and cook for 15 minutes, or until the potatoes are fork-tender.

• 7

  Stir in the clams, sea salt, and black pepper, and heat for another 2 minutes until the clams are warmed through.

• 8

  Ladle the chowder into bowls and garnish with fresh parsley before serving.