NUTRITION

SERVINGS

INGREDIENTS

3 oz canned clams

2 oz raw shrimp

0.5 medium Yukon gold potato

0.5 cup yellow onion

0.5 cup celery

0.5 tbsp ghee

1 cup clam juice

0.5 cup unsweetened almond milk

0.25 cup plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 whole bay leaf

PREPARATION

• 1

  Peel and devein the shrimp, then chop into bite-sized pieces. Dice the onion, celery, and potato into uniform small cubes.

• 2

  In a large pot over medium heat, melt the ghee. Add the diced onion and celery, sautéing until the vegetables are translucent and fragrant.

• 3

  Stir in the diced potatoes, clam juice, sea salt, black pepper, dried thyme, and the bay leaf. Bring the mixture to a gentle boil.

• 4

  Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the potatoes are fork-tender.

• 5

  Add the chopped shrimp and the drained canned clams to the pot. Cook for 3-4 minutes until the shrimp are pink and opaque.

• 6

  Stir in the almond milk and heat through for 1 minute, being careful not to let the soup boil once the milk is added.

• 7

  Remove the pot from the heat and discard the bay leaf. Whisk in the Greek yogurt until the broth is creamy and well combined.

• 8

  Ladle the chowder into bowls and serve immediately.