Power Clam Chowder Recipe Ingredients
2 cans clams (6.5 oz each)
1 can (15 oz) white "Canellini" beans
1 large shallot, minced
3-4 inside stalks of organic celery, chopped
2 organic carrots, chopped
1.5-2 medium sweet potato, chopped
2 cup free-range organic chicken broth (or vegetable broth if you prefer)
1 handful Italian parsley leaves, minced
2 large leaves sage, minced
*Optional* Gluten-free flour or starch to thicken, if desired
fresh herbs to taste (or what is available)
(I used 2 sprigs thyme, 2 sprigs marjoram, 5 leaves basil from my herb box) grapeseed oil
1 tbl butter
salt, pepper to taste
Makes 4-6 servings, Cooking and chopping time total 30-40 minutes.
1) Lightly oil the soup pot with grapeseed oil and butter, sautee shallots and celery, salt and pepper. After browning the shallots and celery for about 30 seconds, add 2 cups broth and juice from the 2 cans of clams. Add carrots and sweet potatoes, sage, parsley, and garlic powder. Bring to boil, then simmer.
2) While soup is simmering, drain and puree beans in blender. When completely creamed, add to the soup. Add 1 cup drinking water to blender to rinse out rest of bean puree and use a spatula to scoop into the soup pot. Stir the bean puree thoroughly into the soup, simmer 2-3 minutes to integrate (look for bubbles), stir gently. Bean puree will want to thicken on edges of pot, so keep stirring.
3) Optional, if the chowder is not thick enough to your preference, dissolve 2-3 tbls of gluten-free flour with 1/2 cup room-temp water in a little bowl and mix into simmering soup.
4) Chop clams to size similar to veggies. After soup has simmered to desired consistency, add clams and other fresh herbs as final additions. Bring to gentle boil and turn off the stove. Ready to eat!
**Those who don't like seafood, or if you're vegan/vegetarian: simply add more beans or another protein (like free-range organic chicken) instead of clams.
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