Clam chowder, with its rich milkiness, is one of my favorite foods. While I usually reserve it for winter time when the warmth of the chowder can thaw our cold bodies after a long day in the snow, it also pairs nicely with fresh basil which grows with wild abandon in the summer time.
So at my son’s request, and under the looming cool gray threat of afternoon thunderstorms, I knew it was time to dust off this recipe and prepare it once more. This clam chowder is a thin soup unlike the heavy flour-thickened, clam-flavored gravy restaurants and canned soup companies typically try to pass off as a good chowder. Potatoes, cream, bacon and herbs flavor the chowder.
Clams offer rich nutrition.
Mollusks have played a critical role in the human diet for millennia, and played a critical role in their nourishment. Clams are strongly anti-inflammatory, and are rich in B vitamins – particularly B12. Just a modest 3-ounce serving of clams contain 14 times the recommended daily intake for B12. Clams are also rich in minerals – particularly iron and bone-building phosphorus.
Eating seafood is safer than not eating it.
Choosing a seafood source can be challenging: fears of ocean pollutants contaminating your food coupled with unfair labor practices and overfishing can you leave you so confounded that you choose to forego seafoods altogether; however, seafood played an enormous role in traditional cooking and even landlocked peoples often went to great lengths to secure these sacred foods for their children as well as for pregnant and nursing mothers. You can read more about this practice in the landmark book Nutrition and Physical Degeneration.
Experts like noted real food advocate Chris Kresser also outline that eating fish is still safer than not eating it at all. Chris outlines exactly why seafood plays such a critical role in health in his talk for the Real Food Summit.
Where to Buy Sustainable Seafood
|Clam Chowder with Basil Drizzle|| |
- 1 tablespoon butter
- 2 ounces bacon, (chopped)
- 1 small yellow onion, (peeled and minced)
- 4 ribs celery, (sliced thin)
- 1 pound waxy potatoes, (cut into ¼-inch dice)
- ¾ pound clam meat
- 1 bay leaf
- 2 teaspoons chopped fresh thyme
- 6 cups chicken or fish stock
- 2 teaspoons unrefined sea salt
- 1 teaspoon ground white pepper
- 2 cups heavy cream
- 1 cup basil leaves, (tightly packed)
- ½ cup extra virgin olive oil
- Melt butter in a heavy-bottomed stock pot over medium-high heat. When it foams, toss in chopped bacon and fry until it releases its fat and becomes crispy.
- Stir in onion and celery, frying until fragrant - about 6 minutes. Stir in potatoes, clams, bay and thyme and continue frying a further minute or 2. Pour in stock, salt and pepper, then simmer, covered, for 20 to 30 minutes.
- Prepare the basil drizzle while the soup simmers. Combine basil and olive oil in a food processor or blender and blend until smooth.
- After the soup simmers for 20 to 30 minutes, turn off the heat and stir in heavy cream and top with basil drizzle.