Whole 30 clam chowder is making me happy as a clam
Bookmark this for a day you want to transport yourself to foggy SF or Boston for the day, but make it paleo 😏
T H I N G S:
• Package of frozen clams
• 2 cans of chopped clams
• 1 jar of clam juice
• Raw cashews
• Stock/Broth
• Onion + Garlic + Celery
• Potatoes (anything but russet)
• Arrowroot
• Bay Leaf
• Bacon + chives for garnish
• Oh, this is a one-pot meal! I used my dutch oven
G E T T O I T:
1. Cook your bacon to get all the juices for your soup, set aside
2. In same bacon greased pot, add onion + garlic + celery + s&p until cooked down
3. Sprinkle 3 tbsp arrowroot over that to combine
4. Add 2.5 cups broth – whisk all until arrowroot is dissolved
5. Add clam juice + cubed potatoes (I used about 1.5 lb) + bay leaf + more s&p – bring to a boil
6. Once at a boil, take out about 1 cup of reserved broth and add to a bowl of 1 cup cashews – this is the creamy magic goodness
7. Let your cashews hang and bring your pot to a simmer – chill for 15 mins
8. During this time, prep your clams. Defrost the 2 bags + open your cans – KEEP the juices. You’ll be adding more juice in the broth.
9. Cashew sauce time – blend with the broth it’s been sitting with. Take a taste and realize, holy sh*t this is so good.
10. Combine your cashew sauce + canned clams with all juices + de-shelled clams from frozen bag + 1-2 cups of the clam juice from frozen clams
11. Add more s&p or broth as you see fits. Let the broth chill more and marry with each other.
12. Top with chopped bacon + chives
