It’s May and it snowed and it’s in the 30’s , so I thought it was a perfect time to share a recent recipe for clam chowder that I made last weekend. What makes mine special? Clams right out of the sea, picked by me, and clam juice!
I made a couple of adaptions from a recipe that I looked up on Pinterest. I do not bake or cook with dairy if I can help it, with the exception of cheese, so this is a lighter chowder than some people will like.
Without further ado:
Preppy Clam Chowder
Makes 6 1 cup servings
Ingredients
10 oz clam meat from hard shell clams or 2 x 6.5 oz cans of clams (boo). Do NOT use steamers for chowder!
1 lb potatoes (I used far less than that because I don’t like too many).
1 1/2 cups unsweetened almond milk (don’t use oat, it is not the right consistency).
1 1/2 cups clam broth- made from steaming your own clams in water, ideally!
1 cup light cream (recipe that I adapted from said heavy cream).
1 tsp sea salt
1/4 tsp black pepper (more if you want).
1. Combine all ingredients except for the cream in a large pot, and bring to a boil.
2. Reduce heat and simmer 10-15 minutes, until potatoes are tender.
3. Add cream, and heat until just hot enough. You can add thickener if you want- like xanthan gum or arrowroot powder.
4. Garnish with fresh cracked pepper.
Let me know if you make it and, if so, what you think!
Xx, Jen
