So, although I have received really wonderful comments about my Manhatten Clam Chowder (tomato-based)…I haven’t been blind to the fact that everyone has been asking for the popular New England Clam Chowder (cream-based). I will say that because of the repeated requests for this soup, the pressure has been on. I have tried this several times; however, I never felt confident enough to publish the post. I think today is the day. According to my taste buds, this is the version! 😉
New England Clam Chowder (dairy-free)
Creamy Soup Base:
- 3 slices nitrate-free bacon, diced
- 1/2 onion, diced
- 2 stalks of celery, diced
- 2 tablespoons ghee or organic butter
- 1 small head of cauliflower
- 3 cups chicken broth
The Chunky Part of the Soup:
- 1 cup peeled and diced carrots
- 1.5 cups peeled and diced parsnips
- 1 celery stalk, diced
- 2, 6.5 ounce cans minced clams, including juice (if you are using fresh clams, you may want to add 1/4 cup bottled clam juice)
- 4 teaspoons fresh thyme leaves
- 1 tablespoon red wine vinegar
- 1 teaspoon cooking Sherry
- sea salt and ground pepper, to taste
- additonal crisp bacon and thyme leaves for garnish
- In a Dutch Oven or a heavy-bottomed pot, heat the bacon, onion, celery, and butter on medium-heat until the onions are translucent (about 5 minutes). Add cauliflower and chicken broth. Bring to a boil. Reduce heat and simmer for 30 minutes until the cauliflower is fork-tender.
- Using an immersion blender (or stand blender in batches), puree the ingredients.
- Add the carrots, parsnips, celery, clams, thyme, vinegar, Sherry, salt & pepper. Bring to a boil. Reduce to a simmer. Cover. Taste after 15 minutes. Salt and pepper as necessary.
- While continuing to simmer, cook bacon garnish.
- Scoop into bowls. Garnish with thyme and bacon garnish.