YOUR SOLIN GENERATED RECIPE
New England Clam Chowder with Bacon
Sautéed bacon and aromatics simmered with tender potatoes and briny clams in a creamy, herb-infused broth that feels incredibly velvety on the palate.
INGREDIENTS
0 slice bacon
0.5 cup yellow onion
0.5 cup celery
1 medium Yukon gold potato
1 cup clam juice
8 oz canned chopped clams
0.5 cup non-fat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried thyme
1 clove garlic
PREPARATION
In a medium pot, cook the chopped bacon over medium heat until crispy.
Remove the bacon with a slotted spoon and set aside, leaving about 1 teaspoon of fat in the pot.
Add the diced onion, celery, and garlic to the pot, sautéing until the vegetables are soft and fragrant.
Stir in the diced potatoes, clam juice, sea salt, black pepper, and dried thyme.
Bring the mixture to a boil, then reduce heat and simmer for 10 to 12 minutes until the potatoes are fork-tender.
Stir in the drained clams and cook for another 2 minutes until heated through.
Remove the pot from the heat and slowly whisk in the Greek yogurt until the soup is smooth and creamy.
Serve hot, topped with the reserved crispy bacon.