New England Clam Chowder

Soup is a food I can eat any type of year.

Especially now that it’s cold out, I crave soup for every single meal.

I could eat soup for breakfast, lunch, and dinner.

Soup is a food that can be readily available.

However, the canned and restaurant versions are all full of CRAP

Carbs

Refined Ingredients/Sugar

Artificial flavorings

Processed Foods

Not to mention a lot of soups in restaurants are full of heavy cream.

For those of us who are weight or dairy conscious, that could wreak havoc on our bodies if we eat that kind of soup on a regular basis.

Oh, and a small can of soup could ring you over $3 if you find a healthy kind.

Why not be able to make your own soup instead for much less than that per meal while being able to have plenty of leftovers?

The secret is to roast and blend up your vegetables to make a creamy-like broth to make it a filling, delicious dish.

You totally forget about the fact that you’re eating vegetables!

It’s so heavenly, that I have to share my recipe for a dairy-free sweet potato New England clam chowder:

Ingredients:

  • 5 boxes (3.66 oz) canned clams (in olive oil or water) ** use less if you don’t like clams as much

  • ½ white onion, chopped

  • 2 medium sized carrots, peeled and chopped

  • 3-4 stalks celery, chopped

  • 4 oz (1/2 container) of Portobello mushrooms, chopped

  • 1 small – medium sized sweet potato, cubed

  • 3-4 cloves garlic (more if you enjoy garlic)

  • 1-2 Tbsp Extra Virgin Olive Oil

  • ¼ cup white cooking wine

  • ½ cup almond milk (plus more if you need it for blending)

  • ¼ cup Tamari GF soy sauce or Bragg’s liquid aminos (use 2 Tbsp. if you use Tamari)

  • ½ cup water or vegetable broth ** optional to thin

  • 3-4 sprigs of fresh rosemary

  • 3-4 sprigs of fresh thyme

  • Salt and pepper to taste

Directions:

1)      Preheat oven to 400 degrees F. Chop veggies and garlic. Set them on a foiled baking sheet with olive oil, salt, pepper, garlic rosemary, and thyme.

2)      Cook for 30 minutes or until veggies are soft.

3)      In a stock pot, add the clams by opening the can slightly and letting the water/oil drip out. Press on the clams to strain out as much as you can.

4)      When the vegetables are finished cooking, in a high powered blender, scoop the vegetables (except a scoop or 2) and most of the clams into the blender. Peel your herbs from the stems and add to the blender. Combine with almond milk. Blend until smooth.

5)      Pour vegetable concoction into the pot.

6)      Add liquid aminos and cooking wine. Stir until combined.

7)      Add water or vegetable broth to thin if needed. Top with fresh herbs and serve with oyster crackers. Enjoy!

** This dish serves 4-6 hungry people. I suggest doubling this recipe if you want to have leftovers. Use 8 cans of clams to not make the dish too rich.

PS: Hungry to learn how to make more recipes like this? Try one of my meal planning sessions and I’ll help you craft the perfect staple to serve the whole family.

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