November 8, 2019
Clam Chowder
This clam chowder is thick and hearty yet full of flavor. It is also easy to make and can be frozen!
Servings: 8
Calories: 296kcal
Ingredients
- 4 6.5-ounce cans minced clams, drained and juice reserved
- 3 8-ounce bottles clam juice
- 1 cup rutabaga or celery root peeled and cut into 1/2-inch dice
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon Old Bay Seasoning
- 1 teaspoon celery salt
- 12 ounces slices bacon chopped fine 1 package
- 1 onion diced
- 2 cloves garlic minced
- 1/2 -1 tablespoon xanthan gum
- 1 cup heavy cream
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped fresh parsley leaves
- 1/4 teaspoon white pepper
Instructions
- Cook the bacon over medium high heat in a stock pot until crisp. Remove to a paper towel lined plate and reserve crisped bacon for topping. Remove all but one tablespoon of bacon fat from the pot and add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about one minute. Deglaze with the clam juice and bring it to a boil. Add the bay leaf, thyme, Old Bay Seasoning, celery salt, and xanthan gum, sprinkling the xanthan gum over top and stirring well to combine. Start with 1/2 tablespoon and see how thick it becomes. If you would like it thicker continue adding more, up to another 1/2 tablespoon.
- Add the rutabaga and cream and simmer until rutabaga are tender, about 10 minutes. Season with more salt and pepper to taste. Stir in clams and red wine vinegar just before serving. Top with bacon and chopped parsley.
Nutrition Facts
Clam Chowder
Amount per Serving
Calories
296
% Daily Value*
Fat
28
g
43
%
Saturated Fat
13
g
81
%
Cholesterol
69
mg
23
%
Sodium
595
mg
26
%
Potassium
185
mg
5
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin A
537
IU
11
%
Vitamin C
7
mg
8
%
Calcium
37
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
