Clam Chowder

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There are few things more comforting than a warm bowl of clam chowder on a chilly day!

We modified this New England favorite to create a dish that’s both hearty and healthy, while still being as rich and delicious as you’d expect it to be.

Ingredients

  • 5 tsp. olive oil, divided use

  • 2 slices turkey bacon, chopped

  • 1 medium onion, chopped

  • 2 medium stalks celery, chopped

  • 2 medium carrots, chopped

  • 2 medium russet potatoes, peeled, cut into cubes

  • 1½ tsp. fresh thyme (or dried thyme leaves), finely chopped

  • 1 tsp. sea salt (or Himalayan salt)

  • ½ tsp. ground black pepper

  • 1½ cups low-sodium organic vegetable broth

  • 1½ cups clam juice

  • ¼ cup whole-wheat flour

  • 1½ cups unsweetened almond milk

  • 2 cups chopped clams

Instructions

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

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

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

  4. Add vegetable broth and clam juice. Bring to a boil. Reduce heat to low. Gently boil for 15 minutes.

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

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

  7. Add 1 cup of hot liquid from medium saucepan; whisk until well blended. Add this thickened mixture back to medium saucepan. Cook, stirring frequently, for 3 to 5 minutes, or until thickened.

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

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