Clam Chowder with Tarragon and Dill
About Jenny
Jenny McGruther is a holistic nutritionist and a Certified Nutritional Therapist (NTP) and food educator. She has traveled the world teaching workshops and lecturing on food activism, sustainable food systems, whole foods, fermentation and culinary traditions. She is the author of two critically acclaimed books including The Nourished Kitchen and Broth and Stock. Jenny and her work have been featured in NPR, Guardian, New York Times, and Washington Post among other publications.
Join Our Community
Wholesome cooking doesn’t have to be hard. Sign up to receive recipes and insight on how to eat, live, and thrive – naturally.
I love clam chowder and have been looking for a recipe without flour. This sounds good. I’m excited to try this out. 🙂
why do you offer so many recipes with butter, bacon and heavy cream?
Because they’re good for you!
Jenny, I have to share a humorous Shakespearean insult I came across today, which shows how far we have strayed from the culinary wisdom of our distant ancestors. In Henry IV, part 1, Hotspur uses the term “such a dish of skim milk” to describe a coward. Interesting that skim milk was historically a food to be looked down upon rather than elevated to the strangely superior place it holds in modern thought. Yeah for butter and cream!
They’re SO good for you..so very very good for you!!
Jenny, this recipe looks amazing! Is there any way I could use sweet potatoes instead of waxy ones? I know the texture and taste will be different, but was just wondering what you thought? It is halibut season now and their carcasses make the BEST fish stock I’ve ever made!
Yes, I think that would probably work. I bet you could make a killer chowder with sweet potato + coconut milk + shrimp or a white fish. Halibut. YUM!
@Diane I love halibut too sometimes the fish chowder can be even better than clam. Dumb question: how do you get the halibut carcass?
Judy
Clam chowder was my favorite canned soup growing up. I don’t care for canned soup anymore, but I’m glad to know I can recreate this classic so wholesomely!
Did you just say basil drizzle? Um, yum. Love whizzing basil or oregano up with oil/garlic/salt for a simple pesto and freezing in ice cube trays for future use, but I’ve never drizzled it before.
We are not doing dairy right now, so do you think coconut milk would taste o.k. with the clams and waxy potatoes?
I make a similar clam chowder but use coconut milk in a box from Trader Joe’s (same consistency as almond milk) and either add some organic corn starch or blend a bit of the potatoes and broth to get the thicker consistency. I use wild caught clams in a can, putting the contents in the blender for just a few seconds to kick up the flavor of the broth. It is yummy !
Wow, I would’ve never thought to pair basil with clam chowder, but it makes so much sense!
Clams have been on my mind this week, since watching Jamie Does Venice (video: http://www.youtube.com/watch?v=reu4q86IpZY), in which he makes an easy and amazing-looking spaghetti vongole. I’d never even had clam chowder until my last trip to San Francisco, in 2009, and now I’m a convert. If I can find any decent clams around here (and I bet I can), I’m going to try this recipe. It’s like clam-and-potato soup! Brilliant!
What you say about “eating seafood is safer than not eating it” rings very true to me. I’ve also been overwhelmed by the amount of information, the variety of sources, and the constant news about toxins and pollutants. Growing up far inland, in Texas, seafood wasn’t something I grew up with; it’s always been a bit mysterious. But your post has provided me with a great jumping off point for learning more and incorporating it into my weekly rotation–something my partner and I decided to do just a few weeks ago.
So, thanks! Bookmarked!
What are waxy potatoes?
Thanks for the pumpkin cake recipe. The apple cider glaze looks like the perfect topping.
Everything is better with basil! You have added one more to my list.
I have some kefir and whole milk leftover I don’t want to go bad. If I used those to replace heavy cream would that change the consistency/taste for the worse???