NUTRITION

SERVINGS

INGREDIENTS

5 oz Canned chopped clams

1 cup Clam juice

1 medium Yukon gold potato

0.5 cup Yellow onion

0.5 cup Celery

0.25 tbsp Ghee

0.5 cup Plain non-fat Greek yogurt

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tbsp Fresh parsley

PREPARATION

• 1

  Drain the canned clams, reserving the liquid; measure out 1 cup of clam juice.

• 2

  Dice the Yukon gold potato into small half-inch cubes and finely chop the onion and celery.

• 3

  In a medium pot, melt the ghee over medium heat and sauté the onion, celery, and garlic until softened.

• 4

  Stir in the diced potatoes, clam juice, sea salt, black pepper, and fresh thyme.

• 5

  Bring the mixture to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are fork-tender.

• 6

  Stir in the chopped clams and cook for an additional 2 minutes until heated through.

• 7

  Remove the pot from the heat and slowly whisk in the Greek yogurt until the chowder is smooth and creamy.

• 8

  Garnish with fresh parsley before serving.