NUTRITION

SERVINGS

INGREDIENTS

6 oz canned chopped clams

1 cup clam juice

1 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup celery

1 cup russet potato

0.33 cup plain non-fat Greek yogurt

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat.

• 2

  Add the diced yellow onion, celery, and minced garlic, sautéing until the vegetables are translucent and fragrant.

• 3

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

• 4

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

• 5

  Add the canned chopped clams to the pot and cook for an additional 3 minutes to heat them through.

• 6

  Remove the pot from the heat and allow it to cool slightly before whisking in the plain non-fat Greek yogurt until the soup is creamy.

• 7

  Ladle the chowder into bowls and garnish with fresh parsley before serving.