YOUR SOLIN GENERATED RECIPE
Tender chopped clams and diced potatoes simmered in a creamy, herb-infused broth for a comforting bowl that captures the salty essence of the Atlantic coast.
INGREDIENTS
0.5 slice nitrate-free bacon
0.5 cup yellow onion
0.5 cup celery
0.75 medium russet potato
8 oz chopped clams
1 cup clam juice
0.5 cup whole milk
1 tbsp arrowroot powder
0.25 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Dice the bacon and cook in a medium pot over medium heat until crispy.
Add the diced onion and celery to the pot, sautéing in the bacon drippings until softened and fragrant.
Stir in the diced potatoes, clam juice, and dried thyme, then bring the mixture to a gentle simmer.
Cover the pot and cook for 10-12 minutes until the potatoes are fork-tender.
In a small bowl, whisk the arrowroot powder into the milk until smooth, then pour into the pot while stirring constantly.
Add the chopped clams with their liquid and simmer for 3-5 minutes until the chowder thickens slightly.
Season with sea salt and black pepper, then garnish with chopped fresh parsley before serving.