NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp ghee

0.5 cup yellow onion

0.5 cup celery

1 tsp garlic

0.5 cup russet potato

1 cup clam juice

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

8 oz chopped clams

1 tbsp full-fat coconut milk

1 tsp arrowroot powder

PREPARATION

• 1

  Melt the ghee in a large pot over medium heat.

• 2

  Add the diced onion and celery, sautéing until the vegetables are softened and translucent.

• 3

  Stir in the minced garlic and cook for one minute until fragrant.

• 4

  Pour in the clam juice and add the diced potatoes, dried thyme, sea salt, and black pepper.

• 5

  Bring the liquid to a boil, then reduce heat and simmer for 10 minutes until the potatoes are fork-tender.

• 6

  In a small bowl, whisk the arrowroot powder with a tablespoon of water to create a slurry, then stir it into the pot along with the coconut milk.

• 7

  Fold in the chopped clams and simmer for an additional 2 minutes until the chowder has thickened and the clams are heated through.