Clam Chowder
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Ingredients
8 garlic cloves, peeled and chopped fine, divided
2 bay leaves
4 sprigs thyme, leaves picked
2 TBSP ghee, divided
1 quart water
2 dozen (24) littleneck clams, rinsed and rubbed clean
2 strips SCD-safe bacon
1 onion, peeled and chopped fine
2 cups celeriac, peeled and chopped into small cubes
½ cup fresh parsley, chopped fine
6 TBSP coconut flour for thickening
black pepper to taste
8 garlic cloves, peeled and chopped fine, divided
2 bay leaves
4 sprigs thyme, leaves picked
2 TBSP (30 ml; 28 g) ghee, divided
960 ml water
2 dozen (24) littleneck clams, rinsed and rubbed clean
2 strips SCD-safe bacon
1 onion, peeled and chopped fine
310 grams celeriac, peeled and chopped into small cubes
30 grams fresh parsley, chopped fine
84 grams coconut flour for thickening
black pepper to taste
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Instructions
- In a large pot, heat ½ TBSP of the ghee, and sauté half the garlic cloves, bay leaves, and thyme over medium heat.
- Pour in the quart (960 ml) of water and add in the clams.
- Cover, and steam over medium-high heat until the clams have popped open, about 15-20 minutes.
- Pull the opened clams out of their shells and mince them.
- Cover them and set aside.
- Strain the remaining broth through a cheesecloth or fine sieve (in case there is sand leftover) and pour into a big bowl.
- Chop the strips of bacon into tiny pieces.
- In a cast-iron skillet, fry the bacon and set aside. You probably do not need any ghee for this step, as the bacon will cook in its own fat.
- In a large soup pot, melt the remaining 1½ TBSP of ghee over medium heat, and add in the chopped onion and leftover garlic.
- Sauté together for 5 minutes.
- Add in the celeriac and parsley.
- Allow them all to cook together for 10 minutes more.
- Gradually pour in the strained clam broth.
- When all the broth is incorporated, add in the coconut flour and bring to a boil, then turn down to a simmer for 20-30 minutes.
- The soup will start to thicken from the flour. Add in more coconut flour if necessary.
- Finally add in the cooked bacon and minced clams, and serve clam chowder!
Nutritional Info
Storage
Notes
The roots of the New England chowder recipe can be traced back to the mid-late 1700s. It has been refined and revised for over 300+ years into variations that can be found across the Northeast. In this SCD version, the coconut flour thickens the soup and gives it a genuine "chowdah" texture. - Pam
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