Go Back
–+ servings

Ceram of Celery Clam Chowder

A lighter, less carb-y take on clam chowder using celery as the main base instead of potatoes. I love this one so much because not only is it surprisingly delicious, I wake up feeling good the next morning! This chowder can be made with fresh clams by subbing out the canned ones in the recipe! | cook time 45 mins | Serves 8-10
Cook Time: 45 minutes
Ingredients
Instructions

Ingredients  

  • 2-3 tbsp olive oil
  • 8 tbsp butter
  • 1 onion minced
  • 3 russet potatoes diced
  • 2 celery bunches diced
  • 1 garlic bulb minced
  • 5 cans clams chopped
  • 6 cups chicken broth
  • 1/3 cup white wine (a dry pinot grigio or rose)
  • 2 tbsp fresh sage julienned
  • 2 tbsp fresh parsley chopped
  • 1-2 tsp crushed red pepper
  • salt and pepper to Taste

Instructions

  • Chop, dice, and mince all ingredients as listed. Set aside. Be sure to save the clam juice for later.
  • In a large pot, drizzle with a tablespoon or two of olive oil and saute onions over medium to high heat.
  • Add the chopped potatoes and 4 tablespoons butter.
  • Salt to taste as each ingredient is added.
  • Add the celery.
  • Add half of the chopped fresh sage.
  • Add the 3/4 of the minced garlic and stir in.
  • Add the rest of the butter.
  • Deglaze the bottom of the pot with about a quarter of the chicken broth.
  • Salt to taste.
  • Remove the pot from heat.
  • Add 2 more cups of chicken broth into the mixture to cool down. Stir.
  • Remove half of the solids from soup and most of the liquid and blend that half of it.
  • Keep the more solid half on the stovetop and add the chopped clams to it.
  • Add the wine to the clam mixture and let it simmer. Add the final cup of chicken broth.
  • Add 1/4 cup clam juice and continue to simmer.
  • Add the rest of the garlic and salt to taste.
  • Add crushed red pepper and pepper.
  • After the wine has cooked through and everything is tasting good, combine the creamy blended mixture with the clam soup mixture on the stovetop and heat on low.
  • Add 1 clove of minced garlic.
  • Create the herb garnish for the top of each bowl out of the chopped sage and parsley.
  • Serve in bowls with garnish on top and drizzle with a little olive oil. Enjoy!

Video

Tried this recipe?Let us know how it was!