NUTRITION

SERVINGS

INGREDIENTS

1 slice nitrate-free bacon

0.5 cup yellow onion

0.5 cup celery

0.5 cup Yukon Gold potato

6 oz canned chopped clams

0.75 cup organic 2% milk

0.5 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tsp fresh parsley

PREPARATION

• 1

  In a medium pot over medium heat, cook the bacon slices until crisp, then remove and crumble, leaving the rendered fat in the pan.

• 2

  Add the diced onion and celery to the pot, sautéing for 5 minutes until softened and fragrant.

• 3

  Stir in the diced potatoes, dried thyme, sea salt, black pepper, and the liquid reserved from the canned clams.

• 4

  Bring to a gentle simmer, cover, and cook for 10-12 minutes until the potatoes are fork-tender.

• 5

  In a small bowl, whisk the arrowroot powder into the milk until smooth, then pour the mixture into the pot.

• 6

  Continue to simmer for 3 minutes until the broth thickens slightly, then stir in the chopped clams and crumbled bacon.

• 7

  Heat through for 1-2 minutes without boiling, then garnish with fresh parsley and serve immediately.