Mild Winter Clam Chowder

Name: Mild Winter Clam Chowder
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Ingredients: 30 oz baby clams in clam juice; 8 oz cured ham, diced; 1 cup firm tofu, diced; 1 lb russet potatoes, boiled and diced; 1 lb yellow onion, diced; 1 stalk celery, thinly sliced; 2 cloves garlic, crushed; 2 tbsp lemongrass oil; 2 cups coconut or dairy cream; 1 California bay leaf; 1/2 tsp green peppercorns; 2 tbsp chopped parsley

Servings2 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

baby clams in clam juice
30 oz
cured ham, diced
8 oz
firm tofu, diced
1 cup
russet potatoes, boiled and diced
1 lb
yellow onion, diced
1 lb
celery, thinly sliced
1 stalk
garlic, crushed
2 cloves
lemongrass oil
2 tbsp
coconut or dairy cream
2 cups
California bay leaf
1
green peppercorns
0.5 tsp
chopped parsley
2 tbsp

Step-by-Step Instructions

Heat the lemongrass oil in a Dutch oven over medium heat. Add the diced ham, tofu, and celery, then cook for 5 minutes. Stir in the onion and crushed garlic and cook gently for 8 to 10 minutes, until the onion is soft and the ham has released some of its fat.

Pour in the clam juice from the canned clams and add the cream, diced cooked potatoes, bay leaf, and crushed green peppercorns. Bring the chowder to a gentle simmer, then cover and cook for 25 to 30 minutes, stirring occasionally, until the potatoes begin to break down slightly and the soup turns creamy.

Stir in the baby clams and heat through for 2 to 3 minutes. Do not let the chowder boil once the clams are added. Remove the bay leaf, ladle into bowls, and finish with chopped parsley before serving.