NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chopped clams

0 slice nitrate-free bacon

0.75 cup gold potato

0.5 cup yellow onion

0.5 cup celery

1 clove garlic

1 cup clam juice

0.5 cup whole milk

1 tsp arrowroot powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  In a medium pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

• 2

  Add the diced yellow onion and celery to the pot, sautéing for 5 minutes until softened. Stir in the minced garlic and cook for another 60 seconds until fragrant.

• 3

  Pour in the clam juice and add the diced gold potatoes, dried thyme, sea salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat and simmer for 10-12 minutes until the potatoes are fork-tender.

• 4

  In a small bowl, whisk the arrowroot powder into the whole milk until smooth. Pour this slurry into the pot and stir constantly until the liquid thickens slightly.

• 5

  Stir in the drained chopped clams and the cooked bacon bits. Heat through for 2-3 minutes, being careful not to boil the clams as they can become rubbery.

• 6

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