NUTRITION

SERVINGS

INGREDIENTS

4 oz canned chopped clams

1 cup clam juice

0.5 medium Russet potato

0.25 slice pasture-raised bacon

0.5 cup yellow onion

0.5 cup celery

1 tsp garlic

0.25 cup 2% milk

1 tbsp plain Greek yogurt

0.25 tsp olive oil

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a large pot over medium heat, cook the chopped bacon with olive oil until crisp.

• 2

  Add the diced onion, celery, and garlic to the pot, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the diced potatoes, clam juice, thyme, sea salt, and black pepper, then bring the mixture to a gentle boil.

• 4

  Reduce heat to low and simmer for 15 minutes until the potatoes are fork-tender.

• 5

  Pour in the milk and add the drained chopped clams, heating through for 3 minutes without allowing the liquid to boil.

• 6

  Remove from heat, whisk in the Greek yogurt until smooth, and garnish with fresh parsley before serving.