Clam Chowder

This clam chowder isn’t the typical thick gravy type of clam chowder. This is a light ocean flavored one. Sure I could melt some butter and make a roux with flour to get the usual ones that are around, but I like mine this way. I use the starch from the potatoes to thicken this instead. Russets have more starch and will thicken this even more, but I like the firmer sweeter red potatoes instead.

There are a couple of reasons I like this soup. I like it for it’s high vitamin D content from the clam juice I make mine with, 13% in just one tablespoon of it! The canned clams has selenium, manganese, B12, copper and riboflavin. Since I don’t eat meat in the evening this makes a nice satisfying dinner that helps me get a good night sleep.

To make this start by mincing a half of a large onion and sautéing it in 2 tablespoons of butter just until slightly brown. Peel and chop two medium red potatoes and add to the pot with a bottle of clam juice. Add in the zest of one or two lemons and a can of minced or chopped clams adding in the liquids as well. You can add another can if you prefer more clams. Cook this until the potatoes are almost tender.

Add in cream, a half to one third cup worth and season with Old Bay seasoning, I add a lot. At this point the soup is done, but I might add some fresh chopped dill or in this batch, since it is summer and the corn is super sweet rather than starchy, I cut corn off of a cob and added it. I use to top mine with some crumbled bacon, which I would still be good with, refrying it first in refined coconut oil.