Betsy’s No Garlic Pirate's Passion Clam Chowder

By Betsy Vail 06/23/15

Ingredients:

• 3 c leeks, sliced (or a medium sized yellow onion, diced)
• 1½ c celery, sliced
• 2 Tbs olive oil
• 2 Tbs butter
• 6 c potatoes, diced
• 4 c organic chicken broth
• 2 tsp salt (to taste)
• 2 bay leaves
• 2 Tbs onion powder
• ¼ tsp leaf rosemary (to taste)
• 2-10 oz. cans of whole baby clams
• 2-6.5 oz. cans of chopped clams
• 4 c whipping cream
• ¼ tsp pepper
• 2 Tbs lemon juice
• ¼ c Moscato wine (optional)
• 1 c Wondra flour (or add to desired thickness)
• Chives, sliced (for garnish, optional)
• Dill (for garnish, optional)
• Sourdough bread bowl, hollowed (optional)

Directions:

1. In a large pot, sauté the leeks and celery on medium heat in the olive oil and butter until they are soft (about 10 minutes).
2. Add the diced potatoes, chicken broth, salt, bay leaves, onion powder, and rosemary. Stir and simmer until the potatoes are soft (about 15 – 20 minutes). 
3. Add the clams and simmer for an additional 5 minutes. Note: If desired, add some clam juice to give the chowder more of an “ocean” flavor. 
4. Remove from heat and stir in the cream and pepper. Note: I have also used Half-&-Half to reduce calories, or Lactaid for my lactose intolerant loves.
5. Slowly stir in the wine, lemon juice, and Wondra flour. Taste and adjust flavors if needed.
6. Serve in a hollowed bread bowl and garnish.

Creative Considerations:

• Instead of clams, add chunks of firm fish (e.g. salmon, halibut, cod, mahi mahi, etc.) and add it to the chowder. One just can't go wrong with this recipe!
• Substitute sautéed mushrooms and a teaspoon of truffle zest for seafood and have a hearty rustic mushroom chowder! YUM!  

Avast ye land lubbers! Thar be a treasure trove of goodness in every bite! Eat up me hearties!

Yum