West Coast Clam Chowder-with a healthy makeover

I know you’ll love this delicious new Clam Chowder recipe! I’ve given the normally super rich West Coast Clam Chowder a healthy makeover but have kept all the delicious flavour and texture. Even those with gluten sensitivities can enjoy this rich and warming one-pot meal. I’ve made this recipe with fresh clams but, if fresh clams are unavailable (or you’re running short on time),take a look at my super easy method: substitute two 10-ounce cans of baby clams and 3 cups vegetable broth and 3 cups of Clamato juice. This will create a more rose looking soup but it is equally delicious!

Ingredients

• 8 pounds small clams, scrubbed
• 1 tbsp  butter
• 8 ounces lean bacon, cut into 1/2-inch pieces
• 2 celery stalks, minced
• 1 large onion, minced
• 2 garlic cloves, minced (substitute Shallots if garlic is a problem)
• 1 pounds Red or New potatoes, peeled, cut into 1/2-inch pieces (the low glycemic version of potatoes)
• 2 tablespoon chopped fresh thyme
• 1 bay leaf
• 2 tablespoons cornstarch
• 1 cups whole milk or half and half if you enjoy a thick broth (milk allergies? Substitute 1 cup milk free alternative plus 1 c. clamato juice)
• Pink Himalayan salt (1/2 tsp), lots of  freshly ground pepper
• Finely chopped fresh chives and sprigs of tarragon to garnish

 

Method

 

Fresh Clams

• If cooking with fresh clams: bring clams and 4 cups water to a boil in a large dutch oven over high heat. Cook until the clams just open up (about 8-10 minutes) . Using a large slotted spoon, move clams to a baking sheet; set broth aside. Let clams cool slightly and set aside.
• Strain broth through a fine-mesh sieve set over a large bowl. Add vegetable broth if needed to measure 6 cups. :Clams and broth can be made 1 day ahead. Cover separately and chill.

 

Or . . .Fast track method with canned clams:

 

• Combine canned baby clams with vegetable broth and clamato juice

Now

 

• Melt butter in a large Dutch oven over medium heat. Add lean bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent. Add reserved broth (or your fast track 6 cups bottled vegetable broth and clamato  juice), potatoes, thyme, and bay leaf.

 

• Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 tablespoons water in a small bowl to form a thickener. Add this thickener into chowder base; return to a boil to thicken.

 

• Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams’ brininess varies), and pepper.

 

• Divide chowder among bowls. Garnish with chopped chives and fresh thyme.

I’d love to know what you think? Let me know how your clam chowder turns out?

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