Clam Chowder

Ingredients

• 5 tsp. olive oil (divided use)
• 2 slices turkey bacon
• chopped
• 1 onion (chopped)
• 2 celery (chopped)
• 2 carrots (chopped)
• 2 russet potatoes (peeled, cut into cubes)
• 1 1/2 tsp. thyme (or dried thyme leaves, finely chopped)
• 1 tsp. sea salt (or Himalayan salt)
• 1/2 tsp. black pepper
• 1 1/2 cups vegetable broth
• 1 1/2 cups clam juice
• 1/4 cup whole-wheat flour
• 1 1/2 cup unsweetened almond milk
• 2 cups clams chopped

Instructions

1. 1

   Heat 2 tsp. oil in medium saucepan over medium-high heat.

2. 2

   Add turkey bacon and onions; cook, stirring frequently, for 5 to 8 minutes, or until onions are translucent.

3. 3

   Add celery, carrots, potatoes, thyme, salt, and pepper; cook, stirring frequently, for 5 to 6 minutes.

4. 4

   Add vegetable broth and clam juice. Bring to a

5. 5

   boil. Reduce heat to low. Gently boil for 15 minutes.

6. 6

   Heat remaining 3 tsp. oil in medium saucepan over medium heat.

7. 7

   Add flour; cook, stirring constantly, for 2 to 3 minutes.

8. 8

   Add 1 cup of hot liquid from medium saucepan; whisk until well blended. Add this thickened mixture back to medium saucepan. Cook,

9. 9

   stirring frequently, for 3 to 5 minutes, or until thickened.

10. 10

    Add almond milk and clams; cook, stirring frequently, for 3 to 5 minutes, or until thickened.