NUTRITION

SERVINGS

INGREDIENTS

1 slice Nitrate-free bacon

1 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Celery

1 clove Garlic

0.75 cup Yukon gold potato

1 cup Bottled clam juice

6.5 oz Chopped canned clams

0.5 cup Unsweetened almond milk

0.25 cup Plain non-fat Greek yogurt

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

PREPARATION

• 1

  Crisp the bacon in a large pot over medium heat, then remove and crumble, leaving the drippings in the pot.

• 2

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

• 3

  Stir in the minced garlic, dried thyme, and diced potatoes, then pour in the clam juice and simmer until the potatoes are fork-tender.

• 4

  Whisk the arrowroot powder into the almond milk until smooth, then stir it into the pot along with the chopped clams.

• 5

  Reduce heat to low and fold in the Greek yogurt, sea salt, and black pepper, stirring constantly until the chowder is thick and creamy.

• 6

  Serve hot in bowls, garnished with the reserved crumbled bacon for a smoky finish.