NUTRITION

SERVINGS

INGREDIENTS

7.5 oz canned chopped clams

0.5 slice nitrate-free bacon

0.5 cup russet potato

0.5 cup yellow onion

0.5 cup celery

8 oz clam juice

0.25 cup whole milk

0.25 tbsp ghee

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

PREPARATION

• 1

  In a medium pot over medium heat, cook the bacon until crisp, then remove and crumble, leaving the rendered fat in the pot.

• 2

  Add the ghee to the pot along with the onion and celery, sautéing until the vegetables are translucent and fragrant.

• 3

  Stir in the arrowroot starch, coating the vegetables evenly to create a light thickening base.

• 4

  Pour in the clam juice and add the diced potatoes, bringing the liquid to a gentle simmer until the potatoes are fork-tender.

• 5

  Lower the heat and stir in the whole milk, sea salt, black pepper, and dried thyme, being careful not to let the soup boil.

• 6

  Fold in the chopped clams and the reserved bacon, heating through for two minutes before serving in warm bowls.