Clam Chowder

Here is a classic favorite… modified to be healthy, but just as hearty! Are you a clam chowder fan? Instantly I’m taken back to my childhood with such fond memories of winter sledding days in the snow! yummm, time to eat!

Instructions

  • 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

  • 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 a medium saucepan over medium-high heat.

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

  3. Add celery, carrots, potatoes, thyme, salt, and pepper. Cook, stirring frequently, for 5-6 minutes.

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

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

  6. Add flour and cook, stirring frequently, for 2-3 minutes.

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

  8. Add almond milk and clams. Cook, stirring frequently, for 3-5 minutes or until thickened.