Living Lyme

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New England Clam Chowder
Traditional Clam Chowder
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Ingredients
  1. 4 Tbsp. Butter or Ghee
  2. 4 Tbsp. Coconut Flour or Whole Grain Buckwheat Flour
  3. 3 Cups Unsweetened Coconut milk
  4. 1 Onion, chopped
  5. 1 Garlic Clove, minced
  6. 6 Small to Medium Red Potatoes with skins, cut into 1/2" cubes. (optional)
  7. 1 dozen fresh Quahog Clams, steamed, removed from shell, cleaned, and chopped. (optional)
  8. 1 16 oz. can chopped clams (double if not using fresh clams)
  9. 1 bottle Clam Juice
  10. 2 Cups Chicken Stock
  11. 1 bunch Green Onions, chopped (optional)
  12. Fresh Thyme
  13. Fresh Ground Black Pepper
  14. Sea Salt
Instructions
  1. Prep everything first, including clams (discard any unopened clams after 10-15 minutes).
  2. Use a large pot.
  3. Sauté Onion and Garlic in a little bit of oil or butter until slightly soft.
  4. Add Potatoes (or other veggies) and broth.
  5. Simmer until potatoes are tender and can easily put a fork through hit.
  6. Meanwhile, prepare a Roux in a small saucepan with butter and flour (see Basic Roux under Sauces).
  7. Slowly add coconut milk into Roux until it thickens (like a thick gravy).
  8. Add Clam Juice into large pot and bring to a simmer.
  9. Add thickened milk, clams, green onions, and thyme.
  10. Simmer for 10 minutes stirring frequently.
  11. Add salt and pepper to taste.
  12. Serve hot!
Notes
  1. Traditionally, you would use milk and cream for this recipe, which you can do if you prefer.
  2. If you do not want to use potatoes, you can use any vegetable, although root vegetables tend to work best. Adjust timing so that you don't overcook it.
  3. You do not have to have a vegetable in the soup if you don't want. Just add more clams.
  4. You can use all canned clams, all fresh clams, whatever kind of clams you want, or a mixture. Quahog clams have the best flavor for this, I think. Next best would be Littleneck Clams.
  5. You do not have to use green onions. I tend to use it more in the spring and summer to give it a "fresh" taste. Winter time, I usually leave it out.
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