Updated: Feb 26
This is a slightly healthier version of a classic clam chowder. This is a great comfort meal to enjoy. I love adding in the fresh dill at the end, adds such a fresh taste!
2 Tbsp coconut oil
1/2 onion, diced
1 fennel bulb, diced
4 sticks celery, diced
1 tsp salt
2 Tbsp all purpose flour
2 can clams (142g each) *see notes
1 cup stock
2 cups baby corn, halved
1 large russet potato, peeled & diced
2 cups milk
1 tsp Worcestershire sauce
1 tsp sugar
2 bay leaves
1 lemon, zest & juice
2 Tbsp fresh dill, chopped
Place large pot on medium heat. Add coconut oil. Once oil is fully melted and hot add onion, fennel and celery. Season with salt. Cook until veggies are tender about 4-5 minutes. Add flour and mix in thoroughly. Ensure to continuously stir to ensure it doesn't burn or stick to pot. Add clam juice from both cans (just the juice) and stock. Lower heat and cook on low for 15 minutes.
Add in baby corn, potatoes, milk, Worcestershire, sugar, bay leaves, lemon zest & juice. Cook for 25 minutes or until baby corn is tender and potatoes are fully cooked. Add in clams and cream. Cook for 5 minutes. Before serving remember to remove bay leaves. Garish with fresh dill. Enjoy!
Gluten free: Simply substitute all purpose flour for a gluten free flour and this chowder is GF friendly!
Clams: Ensure you separate the juice from the clams. You will need both, they are just added at different cooking steps.
Stock: Any stock would work well for this. I personally used chicken stock, just because that is what I had handy. You get a lot of good flavour from the clam juice. This would also work with fish stock or vegetable stock! Even lightly salted water would do the trick.
Lemon juice: Be sure you strain your lemon juice to ensure you do not get seeds in your chowder.
If you like visuals for recipes be sure to check out my instagram, I have posted this recipe as a video there!