Hearty Clam Chowder

The most popular clam chowder is milk based thick consistency made with fresh clams, potatoes, onions, salt pork and other seasonings often served in a sour dough bread bowls especially in San Francisco. Chowder derived from the Latin word calderia, which meant a large cooking pot. To learn history of chowder visit What's cooking America.

Normally I like to cook everything from scratch but I keep a few simple canned ingredients in the pantry to make quick supper sometimes. I make calm chowder using canned one with a healthy twist adding celery, carrots and green beans.This hearty chowder takes only half an hour to make. It's not as thick as traditional chowder. I use tapioca flour as thickener and instead of half n half I use whole milk so we can often savor this delectable soup whenever we want. Home made clam chowder is not just full of potatoes and creamy stuff, it's full of clams also that you may not get while eating out. This is a grain free, gluten free recipe and it makes about 7 cups of soup. It's simply delicious, hearty, filling and the perfect supper on cold winter nights. 

Ingredients~
6 - 6.5 ounce cans chopped clams
1 3/4 cup clam juice
2 cups diced gold potatoes
3/4 cup yellow onion, chopped
3/4 cup diced carrot
3/4 cup thinly chopped celery stalks
3/4 cup thinly sliced green beans
1 tbsp. crushed garlic
2 tbsp all-purpose flour or tapioca flour (for gluten free and grain free)
1/2 tsp. dried thyme
1/2 tsp. dried parsley
1/4 tsp. freshly ground black pepper or as per taste
1/4 salt or as per taste
3 cups whole milk
1 tbsp. unsalted butter 
1/2 cup white wine, such as Sauvignon Blanc or Chardonnay (optional)

Method~
Heat oil in a large heavy bottom saucepan on medium heat. Add in potatoes, carrots, onion, black pepper, celery, thyme, salt and bay leaf. Saute for 2 minutes and cover for 8-10 minutes or until potatoes and carrots are tender. Sprinkle with all purpose flour or tapioca flour and cook for couple of minutes, stirring constantly.
 
Drain clam meat and set aside. Pour clam juice, wine and milk into the pot and bring to a boil. Simmer for 5 minutes with the lid on, stirring in between. Add in clam meat and simmer for 2 more minutes. Sprinkle parsley and stir gently. Ladle soup into soup bowls. Serve hot with toasty breads or crackers. Enjoy!