Grain, Gluten & Dairy Free Clam Chowder
This clam chowder is rustic and full of richness. It's one of those dishes you can serve to people with certain food restrictions and people without any restrictions, and everyone will love it the same.
Servings 8
Equipment
- Shun 8in Chef's Knife
Ingredients
- 2 lbs live clams cleaned (see online post notes)
- 4 links smoked sausage Andouille, Polish, Chorizo etc
- 5 strips bacon thick, cut into 1/2in pieces
- 1 1/2 tbsp coconut oil
- 2 lbs baby potatoes diced
- 3 leafy stalks celery chopped
- 2 leeks trimmed, washed, thinly sliced
- 3 sprigs thyme fresh
- 2 tsp tarragon fresh, chopped
- 2 bay leaves
- 15oz can full fat coconut milk
- 1 qt chicken stock or broth
- 2 cups clam juice
- 4 cups kale washed, chopped
- 3 cups clam water leftover from steaming clams
- 6 cloves garlic chopped
- red pepper flakes optional
- 2 pinches nutmeg fresh ground if you can
- 1/3 cup pasley fresh, roughly chopped
- 15oz can whole baby clams
Instructions
- Fill the bottom of a pasta pot (a pot with a basket in it) with 2-3 inches of water. Put your cleaned, live clams into the basket, the basket in the pot, and the pot onto medium high heat. Steam the clams for 5-10 minutes. Remove from heat and set aside, reserving the liquid.
- In a 6qt cast iron dutch oven over medium heat, cook the bacon until the edges begin to brown. Then add the celery, leeks, potato, bay leaves, thyme, smoked sausage, and coconut oil. Sweat for about 5 minutes then add the garlic and saute for another 3-5 minutes.
- Add the chicken stock, coconut milk, clam juice, and 1 1/2 cups of water. Bring to a boil, reduce to simmer and add nutmeg. Simmer for 20 minutes
- Add 3 cups of the clam water from cooking the clams and bring back to a simmer for another 10 minutes.
- Remove the bay leaves and thyme sprigs from the soup. Add the kale, tarragon, parsley, and the clams (the ones you steamed and the canned clams). Simmer for 5 minutes and serve.