YOUR SOLIN GENERATED RECIPE
Simmered chowder made with tender clams and smoky bacon, featuring a velvety texture from Greek yogurt and hearty potatoes.
INGREDIENTS
1 slice Nitrate-free bacon
0.5 medium Yellow onion
1 stalk Celery
1 medium Russet potato
8 oz Clam juice
4 oz Canned chopped clams
0.5 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Plain non-fat Greek yogurt
1 tbsp Fresh parsley
PREPARATION
In a large pot over medium heat, cook the chopped bacon until crispy and the fat has rendered.
Add the diced onion and celery to the pot, sautéing in the bacon fat until the vegetables are translucent and fragrant.
Stir in the cubed potatoes and pour in the clam juice, bringing the mixture to a gentle boil.
Reduce heat to low, cover, and simmer for 15 minutes or until the potatoes are fork-tender.
Stir in the chopped clams with their liquid, dried thyme, sea salt, and black pepper.
Remove the pot from the heat and whisk in the Greek yogurt until the chowder is creamy and well-combined.
Garnish with fresh parsley and serve warm.