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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

Course Soup

Cook Time 45 minutes minutes

Servings 8

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!

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