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