NUTRITION

SERVINGS

INGREDIENTS

0.5 slice nitrate-free bacon

0.5 tsp olive oil

0.5 cup yellow onion

0.5 cup celery

1 clove garlic

1 medium Yukon gold potato

1 cup clam juice

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

8 oz chopped clams

0.25 cup plain Greek yogurt

PREPARATION

• 1

  In a medium pot over medium heat, cook the bacon until crisp. Remove the bacon, chop it into small pieces, and set aside, leaving any rendered fat in the pot.

• 2

  Add the olive oil to the pot along with the diced onion and celery. Sauté for 5 minutes until the vegetables are softened.

• 3

  Add the minced garlic and cook for 1 minute until fragrant.

• 4

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

• 5

  Reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are fork-tender.

• 6

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

• 7

  Place the Greek yogurt in a small bowl and whisk in a few tablespoons of the hot soup liquid to temper it. Stir the yogurt mixture back into the pot until the soup is thick and creamy.

• 8

  Ladle the chowder into a bowl and garnish with the reserved crispy bacon.