I love clam chowder and crave it come the first autumn wind. I used to live on the same block as the Gulf Coast Grill in San Diego where they served their chowder with bacon and a spicy kick.
My mind was blown when I realized chowder didn’t have to resemble Elmer’s Glue. It can be an improvisation highlighting your favorite flavors.
This recipe is also a great immune booster! This month our immune systems have been heavy on my mind. Did you know that we can do a lot to strengthen our immune systems and prepare our bodies for all the potential sickness that we may encounter this winter? I'm sharing some insights on this topic in a free conversation next Tuesday, October 5th. I would love it if you could join us! You can register here!
- 6 cups of bone broth, fish broth, or fresh filtered water
- 4 small yukon gold potatoes or turnips if you don’t eat potatoes
- 3-4 ribs celery depending on size of each rib
- 1 leek, small onion any color, or 2 large shallots
- 1 Tbsp butter or ghee
- 1 pint of the best tasting cream you can buy
- 2 small cans of chopped clams (about 6 oz each)
- *optional 2 slices of bacon for flavor
- 1-2 teaspoons of sea salt and fresh pepper
- Frest parsley
- Melt butter or ghee in a large stockpot and fry the bacon cut into small slices slowly
- Add chopped onion or leek and chopped celery for about 5 minutes
- When soft add potatoes, clams, and broth or water
- Bring to a slow simmer, (not a full boil) and leave for 30 minutes
- Turn off heat, season with salt and pepper and add cream slowly so it doesn’t curdle
- We like to top ours with chopped parsley which aids in digestion
*** This will not be thick like the pasty chowder in restaurants, but brothy and delicious!
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