Access to all articles, new health classes, discounts in our store, and more!
Active time: 1 hour
Total time: 1 hour 45 minutes
- 8 pounds cherrystone clams, scrubbed
- 1 cup fish stock
- 4 cups water
- 1 tablespoon unsalted butter from grassfed cows
- 12 ounces sugar-free bacon, or pancetta, cut into ½-inch pieces
- 3 celery sticks, small diced
- 1 sweet yellow onion, minced
- 3 garlic cloves, minced
- 2 large Yukon Gold potatoes, peeled, small diced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 bay leaf
- 1 tablespoon arrowroot
- 2 cups crème fraîche
- Fresh ground pepper
- Sea salt
- Fresh chives, chopped, for garnish
- Bring clams, bay leaf, fish stock, and water to a boil in a large pot over high heat. Cook for about 10 minutes or until clams are open. Discard any clams that don’t open. Transfer drained clams onto a baking sheet. Set cooking broth aside to cool.
- Let the clams cool slightly, then separate the meat from the shell; discard shells. Reserve 3 clams per bowl for garnish (optional).
- Cut the clam meat into bite-sized pieces. Strain reserved broth over a fine mesh sieve into a large bowl. Set aside.
- Melt butter in a cast iron pot and add bacon or pancetta. Cook, stirring occasionally, until it browns. Add onions, celery, garlic, paprika, onion powder, thyme, and potatoes. Cook until onions are translucent and potatoes are slightly tender.
- Pour clam broth over the bacon and vegetable mixture. Bring to a low simmer and cook until potatoes are tender.
- In a small dish, stir 2 tablespoons of clam broth with the arrowroot to create a slurry. Return slurry to the chowder base and bring to a boil to thicken.
- Remove chowder base from the heat, and stir in the crème fraîche and clams. Season with salt and pepper to taste.
- Divide chowder into bowls, and garnish with fresh chives and whole clams. Serve hot.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Check out other Taylor Allen recipes:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2021 | Volume 45, Number 2
Copyright © 2021 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide