NUTRITION

SERVINGS

INGREDIENTS

4 oz Canned chopped clams

8 oz Clam juice

1 medium Russet potato

0.5 cup Yellow onion

0.5 cup Celery

1 clove Garlic

0.5 cup Non-fat Greek yogurt

1 tsp Extra virgin olive oil

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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 to the pot and sauté for 5 minutes until the vegetables are softened and translucent.

• 3

  Peel and dice the Russet potato into small, uniform cubes and add them to the pot.

• 4

  Pour in the clam juice and season with dried thyme, sea salt, and black pepper.

• 5

  Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the potatoes are tender when pierced with a fork.

• 6

  Stir in the drained chopped clams and cook for an additional 2-3 minutes to heat them through.

• 7

  Remove the pot from the heat and allow it to cool slightly for one minute.

• 8

  In a small bowl, whisk a few tablespoons of the warm broth into the Greek yogurt to temper it, then stir the yogurt mixture back into the main pot until the soup is creamy.

• 9

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