Fresh steamed clams make this creamy chowder extra-delicious. But if you can’t get to the market, canned clams work well, too. If you’re steaming clams, you can save time by preparing them up to one day in advance — just be sure to remove the meat from the shells and refrigerate. For a dairy-free version, use olive oil or coconut oil instead of grass-fed butter.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
Ingredients for the steamed clams:
2 ½ cups of filtered water
Juice of 2 lemons
2 bay leaves
4 large cloves garlic, crushed
4 sprigs fresh thyme
¼ teaspoon of sea salt
4 pounds of fresh small clams (Manila or Littleneck)
Ingredients for the chowder:
2 leeks
4 ribs celery
4 tablespoons of unsalted grass-fed butter
4 large cloves of garlic, finely chopped
4 tablespoons of coconut flour
¼ teaspoon of ground black pepper
2 teaspoons of chopped fresh thyme leaves
2 cups of clam broth (reserved from the steaming process)
2 (13.5-ounce) cans of full-fat coconut milk
1 tablespoon of freshly chopped tarragon or parsley leaves
Each serving (about 1 ½ cups of chowder) contains:
Calories 580
Fat 42g
Saturated fat 35g
Cholesterol 75mg
Fiber 4g
Protein 25g
Carbohydrate 18g
Sodium 580mg
A classic the whole family will love
Fresh ingredients make for a perfectly tasty and healthy wrap
A sweet and satisfying mix of coconut, cherries and chocolate
Ditch those dull canned soups for these deliciously hearty kitchen creations
Enjoy this tofu spread as is or add a personal flavor touch
Coffee won’t cure a hangover and you definitely shouldn’t mix your cocktail with an energy drink
Focus on the philosophy — replenishing and respecting your skin — not necessarily the steps
This social media sleep hack with tart cherry juice and magnesium could be worth a try