Healthy Homemade New England Clam Chowder Recipe

One of Charlie and I’s signature meals on the island is a cup of creamy New England clam chowder Martha’s Vineyard Chowder Company There are French fries and hard cider next to it.

The restaurant itself is very standard sports bar fried seafood dishes, but the chowder is actually the best you have ever tasted. If you like thick soup, it may not be for you. However, if you like the taste first and like the ratio of clams to potatoes, it won’t disappoint. In addition, unlike most thick cream cousins, this chowder is gluten-free.

For many years, I have wanted to remake this homemade New England clam chowder, and even called the restaurant several times to ask about the ingredients. But they are cunning demons and refuse to reveal the secret recipe every time.

My expert opinion is that its special feature is the addition of many different green onions and vegetables: the usual onions, as well as celery, shallots, fennel, leeks and a lot of thyme. When you make this healthy chowder recipe, you may be surprised by the large amount of vegetables added to the pot. But all this is well integrated into the soup.

To make this gluten-free dairy product dairy-free, I used full-fat coconut milk instead of heavy cream. Because its texture tends to be thinner, even potato starch, I added a little arrowroot starch to make it thicker. If you don’t have it, you can omit this. Because the second healthy trick to thicken this New England clam chowder recipe is to simply puree a few cups (potatoes and all) and put it back in the pot.I got this idea from Gina Homolka Her recipe is here.

If you like the bacon in the chowder, you can easily brown the two slices first, and then add the green onions to the pot. Take it out and knead the cooked bacon into the soup so that it stays crispy.

The easiest way to clam is to simply use Chopped canned clams. They also contain an amazing amount of juice in each container, and you will want to make the most of these juices. My favorite method is to open each jar halfway and pour the juice directly into the pan when clam juice is needed. Then throw in the remaining clams so that they don’t overcook.

Our beloved MV Chowder company is closed for the whole year of 2020, so we have dreamed of their Chowder in many dark months. If any natural disaster or global pandemic keeps us away from our favorite chowder, this healthy clam chowder recipe will be a game changer. Or at least, when we crave something like that without cream.

With health and hedonism,

Phoebe

Healthy clam chowder containing all allium species (dairy-free, gluten-free)

This healthy clam chowder is based on one of the best chowders ever made by the MV Chowder Company of Martha’s Vineyard. What makes their version so good is that it is packed with vegetables. I modified this version so that it does not contain dairy products except gluten. The easiest way to use canned clam juice is to half open the can and let the juice flow directly into the pot.

raw material

• 2
  Spoon
  Olive oil or butter
• 1
  Fennel Bulb
  Diced
• 1
  leek
  Very finely cut
• 1
  Large chives
  Diced
• 1
  Small yellow onions
  Diced
• 2
  Celery sticks
  Diced
• 1
  lb
  Russet Potatoes
  Peel and cut into small cubes (about 3 cups)
• 1
  Spoon
  Arrowroot starch
• A 15-ounce can of coconut milk
• ½
  Cup
  Liquor
• 8
  ounce
  Clam juice
• Two 6.5 ounce cans clams
  Drain and preserve the juice
• Sea salt and black pepper
• ½
  teaspoon
  Dried thyme or 4 sprigs fresh
• 2
  Spoon
  Fresh chives
  Thin slices

instruct

1. In a large Dutch oven or stock pot, heat oil or butter over medium heat. Add fennel, leeks, green onions, onions, and celery to the pot. Stir-fry until the vegetables are very soft but will not start to brown, about 8 minutes. Fold the potatoes and sprinkle with arrowroot powder. Cook for another 2 minutes.

2. Pour in coconut milk, white wine and clam juice (bottled and canned). Season with 1 teaspoon salt, black pepper and thyme. Slowly simmer for 15 minutes, stirring occasionally, or until the potatoes are tender.

3. Using a stand or immersion blender, puree 2 cups of soup (or about 1/4 of the pot) until smooth. Add it back to the rest of the soup-it will thicken immediately. Fold the reserved clams and cook for another 5 minutes over medium-low heat.

4. Scoop the clam chow into a bowl and garnish with chives and more fresh black pepper.

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