NUTRITION

SERVINGS

INGREDIENTS

5 oz chopped clams in juice

1 slice turkey bacon

0.5 medium russet potato

0.5 cup yellow onion

0.5 cup celery

1 cup unsweetened almond milk

0.13 cup non-fat plain Greek yogurt

0.25 tsp extra virgin olive oil

0.5 tsp dried thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Drain the clams into a bowl, reserving 1 cup of the clam juice for the broth.

• 2

  Peel the potato and cut it into 1/2-inch cubes; finely dice the onion and celery.

• 3

  In a large pot over medium heat, add the olive oil and chopped turkey bacon, cooking until the bacon is slightly crisp.

• 4

  Add the diced onion and celery to the pot and sauté for 5 minutes until the vegetables are translucent and fragrant.

• 5

  Stir in the cubed potatoes, reserved clam juice, almond milk, dried thyme, and the bay leaf.

• 6

  Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.

• 7

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

• 8

  Remove the pot from the heat and take out the bay leaf.

• 9

  Whisk in the Greek yogurt until the chowder is smooth and creamy, then season with sea salt and black pepper.

• 10

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