NUTRITION

SERVINGS

INGREDIENTS

8 oz chopped clams

1 cup clam juice

1 cup diced Yukon gold potatoes

1 slice chopped turkey bacon

0.5 cup diced yellow onion

0.5 cup diced celery

1 tsp minced garlic

0.5 tbsp ghee

0.5 cup unsweetened cashew milk

1 tsp arrowroot powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large pot over medium heat, melt the ghee and add the chopped turkey bacon, cooking until it begins to crisp.

• 2

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

• 3

  Stir in the minced garlic and dried thyme, cooking for another minute to release the aromatic oils.

• 4

  Pour in the clam juice and add the diced potatoes, bringing the mixture to a gentle boil.

• 5

  Reduce the heat to low, cover, and simmer for 10-12 minutes or until the potatoes are fork-tender.

• 6

  In a small bowl, whisk the arrowroot powder into the cold cashew milk until smooth, then stir it into the pot.

• 7

  Add the chopped clams, sea salt, and black pepper, simmering for an additional 3 minutes until the chowder thickens slightly.

• 8

  Remove from heat and serve warm, ensuring the clams are just heated through to maintain their tender texture.