🎥🎧Clam Chowdah anyone?
How many does it take to make Clam Chowder? 1 cat and 1 cat lady! This months recipe is rib sticking good for your soul and easy to make Listen in now and then get cooking!
This week’s post is the breakdown of Clam Chowdah with full recipe, video cook-along with my guest anchor Zazu. I am also including the links to some of the ingredients I talk about so that it is easy for your to see what the ingredient looks like or just go ahead and purchase. This is a wonderful recipe that will stick to your ribs and feed your soul. Before we get into this month’s recipe cook along, I have another adventure to share. Are you ready? Let’s get to it!
Imagine you are going to an upholstery store in High Point North Carolina and these are the driving instructions; continue straight to stay on N Centennial St, turn right on Richardson Ave and then left at the Chest of drawers with the socks hanging out. What the…?
High Point North Carolina is known as the furniture capital of the world. How do stand out from the rest? You turn your building into a bureau. Originally built by the High Point Chamber of Commerce in 1926 the bureau stood 32 feet tall, 14 feet deep, and 27 feet wide complete with a metal screen mirror on top. The inscription at the bottom of the bureau paid homage to the names of the local men serving overseas in the military. The world’s largest chest of drawers has been remodeled several times throughout the years.
In 1996 High Point designer and craftsman, Sid Lenger, transformed the aging withered bureau into a giant 18th century cherry-wood Goddard-Townsend block-and-shell chest with brass handles. Two six feet tall socks hangout of the drawer as a nod to the area's hosiery industry.
In 2003 a real estate developer slapped battleship grey paint and neon colors for the socks. Finally, in 2018 the fate of the chest of drawers fell into the hands of the High Point University. The university tracked down Sid Lenger's original paint formula restoring the chest's cherry wood finish. The socks repainted with hometown colors and patterns used by the University and the city's minor league baseball team.
508 North Hamilton St., High Point, NC at the intersection of Westwood and Hamilton St. You can not miss it.
Are ya ready for some Clam Chowdah?
There is nothing more soul-loving than a soup. I am not talking about a thin soup but a hearty, rich thick soup that sticks to your ribs. I usually make this in my HOTLOGIC but since I promised to share some recipes done otherwise, well, it was quite the adventure and worth it 100%!
If you are still feeling the winter chill, you can warm up your bones with this soul-loving soup. What I love about this recipe is you can easily make it dairy free by using coconut milk. I used full heavy cream and it did not disappoint. This really is a gut loving formula full of iodine from the seafood, veggies rich in minerals and protein to keep your immune system healthy. This hearty soup is wonderful for dinner, lunch, or, in my case, perfect for breakfast too. Oh and it is gluten free including the crackers, low carb, keto friendly and dairy free if you use coconut milk.
This chowder makes 4-6 servings depending on how much you eat at one serving. The best part, have your freshly cooked soup for a meal, then portion out the rest into glass bowls with a tight fitting lid that can be frozen for another day. Imagine opening up your freezer wondering what is for dinner or lunch on the go, and, right there, yes, that’s it, a frozen meal of love! Take it out of the freezer, pop it into your HOTLOGIC and let it warm up to the perfect temperature, ready when you are! It doesn’t get any better than that!
As I was setting up, Zazu kept a lazy eye on me while he was lounging on the couch. I pulled out one ingredient from the fridge, and he was up running to the other side of the coach. How the heck does he know? As he sits on his perch, he takes in the inventory, and there, it, is! He just knows! He sits, watching ever so carefully waiting patiently for when the halibut is going to make it's stage entrance! Zazu and Jagster enjoyed their little afternoon raw treat once it was opened. The Clam Chowder was so good! And you know what? It was even better the next day!
Get your recipe and video and cook along with me.
If I have finally convinced you to get a HOTLOGIC, use my discount code HEALTHYGUT at the checkout page. You are going to LOVE it!
This recipe can also be made in the HOTLOGIC. You can either follow this recipe below along with the cook along video or follow this recipe with less ingredients made in the HOTLOGIC.
Clam Chowdah
10 minutes prep time
35 minutes total cook time
Servings 4
Can be frozen, thawed and reheated in the HOTLOGIC
Ingredients
4 oz package diced pancetta
1 medium yellow or white onion, diced
1 leek white part only, clean well, diced
2 ribs celery, diced
4 cloves garlic, minced
1 packet chicken broth
4 tsp dried thyme - divded
3 ten-ounce cans of whole baby clams, drained
4-6 oz halibut chopped into bite sized chunks, or any other white fish
2 cups clam juice (8oz bottle)
1 to 1/2 cup heavy whipping cream
2 -4 tsp of arrow root starch
Crackers for garnish, (optional)
Add the 4 oz package of pancetta to a dry dutch oven or pot with a lid and cook over medium-low heat. Cook for about 3-5 minutes
Meanwhile, chop the onion into small chunks, set aside, dice the celery and set aside. Using a small-holed grater, grate the garlic or dice it and set aside.
Add add the chopped onion, celery, stir to coat with the pancetta fat; sauteé for about 8 minutes over medium to low heat. Do not let the onions crisp. Add the minced or grated garlic and two teaspoons of dried thyme, stir to combine and allow to cook for another 30 seconds or so. It is OK if the garlic browns and sticks to the pot.
Make sure your clam juice and cream are opened and ready to go. In the same pot, add the stick of chicken broth powder, wait about 20 seconds, while stirring the powder into the content in the pot, soaking up the fat.
Pour the 2 bottles of clam juice into the pot, stir while scrapping all the bits off of the bottom stirring until the powder is dissolved. Add the clams and halibut,d and the other 2 teaspoons of thyme Allow to cook for about 10 minutes.
Take about 1/4 cup of the stock, slowly add the two teaspoons of arrow root starch to the mixture in the cup and stir to dissolve. Make sure there are no clumps of powder. Add the mixture to the chowder and stir once again to incorporate. Add the cream 1 cup, if thick enough leave as is. If you want it a little thicker, take the other 2 teaspoons of arrow root powder and add to a 1/4 cup of the broth then stir back into the pot. Cook for another 5 minutes or so. If needed, add the other 1/2 cup of the heavy cream.
Cook until heated through and enjoy with some crackers.
Happy chowdahering!
Links to products in the video
I have linked to Amazon, only because it is convenient. Although I use affiliate links, I do not make any money. I think in the last 15 years I have made .10ï¿ (I am not kidding!) but, transparency is key! You will notice there are two links for each line, one to the main company’s Amazon page for more great products. The second link is to the actual product.
Coconut milk; I am no longer using D’Aroy Coconut milk or cream…. check out this blog here as to why!
LonoLife chicken broth powder - there are numerous one to choose from
Zenlogy non-bleached Parchment paper squares, rounds for small bowls 10 inch rounds
If You Care Non-bleached Parchment paper 9inch Diameter rounds I typically purchase their non-bleached parchment paper, baking paper cups, cheesecloth, paper bags.
If I missed anything, please let me know.
Want to get everything via Instacart? use code MARTC6E005 when you sign up and guess what? You can save between $10-$50 on your first order and shipping is free! And, of course, I get $10 off my next shop. It’s a win-win!
Have a great week, let me know if you give this a go!
~Karen