NUTRITION

SERVINGS

INGREDIENTS

8 oz Chopped clams

0.5 slices Nitrate-free bacon

0.5 medium Yukon gold potato

0.5 cup Yellow onion

0.5 cup Celery

1 clove Garlic

1 tbsp Full-fat coconut milk

1 cup Clam juice

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Arrowroot powder

1 tbsp Fresh parsley

PREPARATION

• 1

  In a large pot over medium heat, cook the chopped bacon until crispy, then remove and set aside on a paper towel.

• 2

  In the same pot with the remaining bacon fat, sauté the diced onion and celery until softened and translucent.

• 3

  Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.

• 4

  Pour in the clam juice and add the diced potatoes; bring to a boil, then reduce heat and simmer until potatoes are fork-tender.

• 5

  Stir in the chopped clams and full-fat coconut milk, heating through gently without bringing to a hard boil.

• 6

  Whisk the arrowroot powder with a tablespoon of water to create a slurry, then stir into the chowder until thickened.

• 7

  Season with sea salt and black pepper, then serve topped with the crispy bacon and fresh parsley.