New England Clam Chowder

A seaside favorite lets you feast on tender clams, yukon potatoes, smoky pancetta and diced onions in silky smooth sauce made with cultured cream from grass fed cows. Clams are a high protein seafood choice with an above average amount of healthful minerals such as selenium, zinc, iron and magnesium and B vitamins like niacin. Paired with the probiotics from the crème fraîche, and bioavailable nutrients from the fish stock and you have a well rounded bowl of soup.

1 hour 45 minutes / Serves 8

ingredients

• 8 POUNDS CHERRYSTONE CLAMS, SCRUBBED
• 1 BAY LEAF
• 1 CUP HOMEMADE fish stock
• 4 CUPS PURIFIED WATER
• 1 TBSP UNSALTED GRASS-FED BUTTER
• 12 OUNCES SUGAR FREE BACON, OR PANCETTA, CUT INTO .5 INCH PIECES
• 3 CELERY STOCKS, DICED
• 1 SWEET YELLOW ONION, MINCED
• 3 GARLIC CLOVES, MINCED
• 2 LARGE YUKON GOLD POTATOES, PEELED AND DICED
• 1 TBSP FRESH THYME, MINCED
• 1 TSP SMOKED PAPRIKA
• 1 TSP ONION POWDER
• 1 TBSP ARROWROOT
• 2 CUPS CRÈME FRAICHE
• FRESH GROUND PEPPER
• SEA SALT
• CHOPPED FRESH CHIVES, GARNISH

METHOD

Bring clams, bay leaf, fish stock and water to a boil in a large pot over high heat. Cook for about 10 minutes, or until all clams are open. Discard and clams that don’t open. Transfer drained clams onto a baking sheet. Set cooking broth aside to cool.

Let the clams cool slightly before separating the meat from the shell; discard shells. Reserve 3 clams with shells per bowl for garnish. Cut clam meat up into bit sized pieces. Strain reserved broth over a fine mesh sieve into a large bowl. Set aside.

Melt butter in a cast iron pot, and add pancetta or sliced bacon. Cook, stirring occasionally until meat browns. Add celery, onions, garlic, potatoes, thyme, paprika, and onion powder. Cook until onions are translucent, and potatoes are slightly tender.

Pour clam broth over the pancetta and vegetable mixture. Bring to a low simmer and cook until potatoes are tender. In a small dish stir 2 tablespoons of clam broth with the arrowroot to create a slurry. Return slurry to the chowder base, bring to a boil to thicken.

Remove base from heat, stir in crème fraîche and clams. Season with salt, and pepper if needed. Divide chowder into bowls, and garnish with fresh chives, and whole clams. Serve hot.

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