Clam Chowder

Prep:
|
Cook:
4 cups (960 mL)
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Clam Chowder
Clam Chowder

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

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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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Dietary Therapies
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Recipe PDF

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!
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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

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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