NUTRITION

SERVINGS

INGREDIENTS

0.5 slice nitrate-free bacon

0.5 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup celery

0.75 cup yellow potato

0.5 cup clam juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

7 oz canned chopped clams

1 tbsp full-fat coconut milk

1 tbsp fresh parsley

PREPARATION

• 1

  In a large heavy-bottomed pot, sauté the diced bacon over medium heat until the fat renders and it becomes perfectly crispy.

• 2

  Remove the bacon bits with a slotted spoon, then add olive oil to the pot and sauté the onion and celery until translucent and fragrant.

• 3

  Stir in the diced potatoes, clam juice, sea salt, black pepper, and dried thyme, then simmer gently until the potatoes are tender when pierced.

• 4

  Fold in the chopped clams and pour in the full-fat coconut milk, stirring constantly until the chowder is heated through and slightly thickened.

• 5

  Ladle the chowder into bowls and garnish with the reserved crispy bacon and fresh parsley for a bright finish.