YOUR SOLIN GENERATED RECIPE
Tender clams simmered in a velvety, herb-infused broth with hearty potatoes and crisp celery for a comforting, protein-packed coastal classic.
INGREDIENTS
6 oz Chopped clams
1 cup Clam juice
1 tsp Extra virgin olive oil
0.5 cup Yellow onion
0.5 cup Celery
1 medium Russet potato
0.5 cup Non-fat Greek yogurt
1 clove Garlic
0.25 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
In a large pot, heat the extra virgin olive oil over medium heat.
Add the diced yellow onion and celery, sautéing for 5 minutes until the vegetables are softened and fragrant.
Stir in the minced garlic and dried thyme, cooking for an additional 1 minute to release the aromatics.
Pour in the clam juice and add the diced russet potato.
Bring the mixture to a boil, then reduce heat to low and simmer for 12-15 minutes until the potatoes are fork-tender.
Stir in the chopped clams and cook for 2-3 minutes until they are heated through.
Remove the pot from the heat and allow it to cool slightly for one minute before stirring in the non-fat Greek yogurt to create a creamy texture.
Season with sea salt and black pepper, then garnish with fresh parsley before serving.