New England Clam Chowder

 

New England Clam Chowder (dairy free, gluten free, paleo)

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Growing up on the west coast, I’ve had my fair share of clam chowder. From Washington to Southern California and everything in between. It’s safe to say it’s a favorite of mine. Especially when it’s served in a sourdough bread bowl. I mean does it get any better than that? Unfortunately for most mainstream clam chowder, it’s made with flour and lots of cream. Probably why it tastes so good. So how do you get thick, creamy clam chowder without those things. Cashews. I know it might sound a little weird but it works. I’m pretty picky about the texture of clam chowder. To me thick and creamy is a must. By soaking the cashews and blending them in water creates just that. It actually can get quite thick. So don’t over cook it. It can have a slight cashew taste, which I don’t mind, but if you want you can just add more clam juice or even some fish broth to cut down on the taste. I will say this clam chowder is very filling and delicious. So next time you want that thick clam chowder that you get on the coast, give this a try.

 
 

Details

Main Dishes, dairy-free, gluten free, paleo

Ingredients

  • 2 1/2 cup raw cashews

  • 2 peeled and cubed russet potatoes (can also use 4-5 medium red potatoes) Leave out for paleo version

  • 1 medium chopped onion

  • 1 cup chopped celery

  • 2 cups celery root chopped

  • 1 6oz. can clams

  • 5 cups water

  • 1/2-1 cup clam juice

  • 1-2 tbsp. salt

  • 1/2 tsp. pepper (optional)

  • 4 tbsp. olive oil or avocado oil

  • 1 tsp. thyme

  • 1 1/2 cups carrots chopped

Instructions

  1. Soak cashews in 2 cups of water for 4-5 hours.

  2. Boil chopped potatoes in a large pot of water at a rapid boil until tender. Drain and set aside.

  3. In a soup pot sauté onions, celery, celery root, and carrots until tender. Add salt, pepper, and thyme.

  4. Drain and rinse soaked cashews. Add them to a blender and add 3 cups of water. Blend until completely smooth.

  5. Add cashew cream to veggies. Add the cooked potatoes, clam juice, clams, and 1 cup of water. Add an additional cup of water if it becomes too thick.

  6. Simmer about 20-30 minutes on low-medium heat.

 
recipesKristin Reismain dishes, dairy free, gluten free, paleo