New England Clam Chowder

(Serves 4)

Ingredients

1.5 c water

12 large cherrystone or chowder clams (substitute with firm tofu for vegan dish)

2 slices of bacon (substitute with tempeh strips for vegan dish)

1 medium onion

1 medium carrot

1 stalk of celery

2 tbsp all-purpose flour

1 large potato

2 c milk (substitute with cashew milk for vegan dish)

1 tbsp snipped fresh chives

ground pepper

Instructions

1. In a 4-quart saucepan, heat water to boiling on high

2. Add clams, heat to boiling

3. Heat water to boiling on high, add clams, resume boiling

4. Reduce heat to medium-low, cover and simmer 10 minutes or until clams open

5. Transferring clams to bowl as they open, discard any unopened clams

6. Into 4 c liquid measuring cup, strain clam broth through sieve lined with paper towel

7. Add water to broth to equal 2.5 c total

8. Rinse saucepan to remove any grit

9. In same saucepan, cook bacon on medium until browned

10. With slotted spoon, transfer bacon to paper towels to drain

11. To bacon fat in pan, add onion, carrot, and celery and cook 9 to 10 minutes, or until tender, stirring occasionally

12. Meanwhile, remove clams from shells and coarsely chop

13. Stir in flour vegetable mixture and cook 1 minute, stirring

14. Gradually stir in clam broth and add potato, then heat until boiling

15. Cover and simmer on low about 10-12 minutes, or until potato is tender, stirring occasionally

16. Stir in milk, clams, 1/8 tsp pepper and bacon, heating through (but do not boil)

17. Sprinkle with chives to serve

 Here’s our favorite products to make this nutrient-dense:

Here’s our suggestions for making this Vegan:

For an extra nutritional boost add a serving of Vital Nutrients Marine Collagen: