NUTRITION

SERVINGS

INGREDIENTS

1 slice Nitrate-free bacon

0.5 cup Yellow onion

0.5 cup Celery

2 clove Garlic

0.5 cup Red potatoes

1 cup Canned chopped clams

1 cup Chicken bone broth

0.25 cup Whole milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

1 tsp Arrowroot powder

PREPARATION

• 1

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

• 2

  Remove the bacon bits and set aside on a paper towel, leaving approximately one tablespoon of rendered fat in the pot.

• 3

  Add the diced yellow onion and celery to the pot, sautéing until the vegetables are softened and translucent.

• 4

  Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.

• 5

  Add the diced red potatoes, the juice from the canned clams, and the chicken bone broth to the pot.

• 6

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

• 7

  In a small bowl, whisk the arrowroot powder into the whole milk until no lumps remain.

• 8

  Pour the milk mixture and the chopped clams into the pot, stirring gently to combine.

• 9

  Simmer for another 3 to 5 minutes until the chowder has thickened slightly, ensuring it does not reach a rolling boil.

• 10

  Season with sea salt and black pepper, then serve hot topped with the reserved crispy bacon.