Organic Emily

Mom’s Clam Chowder

Mom's Clam Chowder

I have the fondest memories of this soup!  My mom would make it every Christmas Eve.  Comforting, rich and delicious!  You won’t believe how simple and quick it comes together!

Recipe 

2-3 cups peeled and diced potatoes, about 4-6 (I like using Yukon gold)

1 1/2 cups celery, chopped

1 onion, chopped

2 cans clams (juice will be drained into the veggies)

Chicken stock or water

1 stick butter

1 scant cup all-purpose flour

4 cups organic whole milk

Sea salt and as much fresh ground black pepper as you want

In a large dutch oven pot place the potatoes, celery, onion and juice of 2 cans of clams.  Cover vegetables with chicken stock or water.  In another large sauce pan, melt 1 stick butter and whisk in the flour.  Cook for 1 minute to remove flour taste.  Slowly whisk in the milk and constantly stir until think and bubbly.  Once the potatoes are soft, add the thickened milk mixture to the vegetables.  Add the clams and salt and pepper to taste Serve warm with whole grain bread and a green salad.

 

 

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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