NUTRITION

SERVINGS

INGREDIENTS

8.5 oz Canned chopped clams

0.5 cup Yellow onion

0.5 cup Celery

1 clove Garlic

0.25 tbsp Grass-fed butter

1 tbsp Arrowroot starch

1.5 cup Low-sodium chicken broth

1 tbsp Half and half

0.25 medium Yukon gold potato

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Melt the grass-fed butter in a large pot over medium heat.

• 2

  Add the diced onion and celery, sautéing for 5 minutes until the vegetables are softened and translucent.

• 3

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 4

  Sprinkle the arrowroot starch over the vegetables and stir constantly for 1 minute to create a light roux.

• 5

  Slowly whisk in the chicken broth and the liquid from the canned clams, ensuring no lumps remain.

• 6

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

• 7

  Cover the pot and cook for 10-12 minutes, or until the potatoes are fork-tender.

• 8

  Stir in the chopped clams and half and half, heating through for 2 minutes without letting the soup reach a boil.

• 9

  Season with sea salt and black pepper, then serve immediately.