It is almost criminal to live in Seattle and not like clam chowder. I love how the warm and flavorful soup makes me feel on a rainy day. I had always expected clam chowder to be difficult to make, so I just went to restaurants whenever I had a craving, which was often. It was definitely an expensive habit, so today I decided to try making it on my own. It turned out soooo well, and I didn’t even follow a recipe, which could have been disastrous. I found a list of ingredients on the website of my favorite chowder house and guessed measurements as I went, substituting a few ingredients and adding some additional seasonings until it was perfect. I can’t wait to make it again! Is tomorrow too soon?
- 4 strips of turkey bacon
- 1/2 tablespoon coconut oil, melted
- 3 tablespoons of butter (or coconut oil if dairy free)
- 1/2 yellow onion, diced
- 2 large stalks of celery, diced
- 1 large golden potato, diced
- 1 can of clams (16.5 oz; keep the clam juice)
- 3 tablespoons gluten free flour
- 2 cups of coconut cream
- 1 1/2 teaspoons minced garlic
- 1 (small!) pinch of cayenne
- 2 large pinch of rosemary
- 3 large pinches of parsley
- 1 large pinch of thyme
- 1 large pinch of basil
- 1 small pinch of dill
- 4 tablespoons chopped chives
- Salt and pepper
- Cook the turkey bacon (however you usually do), then crumble it into a large saucepan with the melted coconut oil. Save about 1/2 of a strip of turkey bacon for a garnish at the end. Saute on medium-high for about 1-2 minutes to release the bacon flavor into the oil.
- Add the potato, celery, and onion and saute for another 2-3 minutes.
- Add the clam juice from the can of clams and add just enough water to cover the veggies. Bring to a boil, then cover and reduce the heat to low. Simmer for 20 minutes, stirring occasionally to prevent burning.
- In a separate small saucepan, melt the butter on medium heat and mix in the flour. Stir until well blended (no clumps).
- Then slowly stir the coconut cream into the small saucepan with the butter, flour, and cornstarch. Mix well until the texture is creamy. Lower heat as needed to prevent burning.
- After the large saucepan contents have simmered for 20 minutes, stir in the creamy mixture and the clams.
- Add the cayenne, garlic, rosemary, parsley, thyme, basil, and dill. Mix well.
- Taste test, then add salt and pepper as needed.
- Stir in 2 tablespoons of the chopped chives.
- Serve and garnish with turkey bacon crumbles and the remaining chopped chives.
This recipe serves 4 people as a side, or 3 as a main.