Good Lifestyle

When ordering (or avoid) the heat of clams, for the best or worse, most people expect aBowl of soup If thick and creamy, you can hold a tablespoon on the spoon. However, the real truth is the squall of clamsreal the heat of clams, that is to say - has always been on the clams, with a slim broth but brewing clam juice, and just a hint ofdairy, rather than a whole carton of cream. In this healthy version of the beloved and classic soup, we have chosen to use milk instead of cream, which allows a lightweight, clean and little caloric alternative that will not be searched in your stomach all the afternoon. midday. But do not misunderstand us - we are ready to lesinate on the cream, but there are ingredients that make a dish given what it is, and should not be removed for any reason. And in our healthy clam carriage, there is an article that we will not compromise on:Bacon. The smoky bacon flavor will pay perfectly with the clam brine and, while not able to jump, you can remove the quantity. You do not need a lot, a single bacon band per serving.

Nutrition:270 calories, 6 g of grease (2 g saturated), 650 mg of sodium

Serve 4

You will need

4 chopped bacon bacon
1 small onion, diced
2 celery hairstyles, dice cut
1 tablespoon of flour
1 CAN (6.5 oz) clams, drained, reserved fruit juice
2 cups of clam juice
1 cup of milk
2 medium yukon gold potatoes, peeled and cut into dice (about 1 1/2 cups)
2 Branches Thyme Fresh (optional)
Black salt and pepper

How to do it

1. Cook the bacon in a large saucepan or a medium heat pot for about 5 minutes, until Bruni and crisp.
2. Transfer to a paper towel plate and reserve.
3. Add the onions and celery to bacon grease and cook for about 5 minutes until it is.
4. Stir in flour and cook for 1 minute to eliminate this taste of raw flour.
5. Pour the reserved clams juices, the clam juice into a bottle and the milk, stirring regularly to ensure an incorporation of the flour.
6. Bring the mix to a drink and add potatoes and thyme, if you use. Simmer for about 10 minutes, just until the potatoes are tender.
7. Season with black salt and pepper.
8. Just before serving, add the clams and simmer long enough to heat them.
9. Garnish from the bacon reserved.

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