NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

1 slice turkey bacon

0.25 cup yellow onion

0.25 cup celery

0.75 cup russet potato

1 cup clam juice

8 oz chopped clams

0.25 cup plain non-fat Greek yogurt

0.25 tsp dried thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat.

• 2

  Add the turkey bacon and cook until it becomes crisp and browned.

• 3

  Stir in the diced yellow onion and celery, sautéing until the vegetables are translucent.

• 4

  Add the cubed russet potato, clam juice, dried thyme, and the bay leaf to the pot.

• 5

  Bring the mixture to a gentle simmer and cook for 15 minutes or until the potatoes are tender.

• 6

  Lower the heat and stir in the chopped clams and plain non-fat Greek yogurt until well combined.

• 7

  Remove the bay leaf and season with sea salt and black pepper before serving hot.