One thing I really missed when I first altered my diet was a good, creamy clam chowder. I live at the coast and so many places offer it, but they use flour in order to create a roux, which makes for a pretty high-carb dish. It was totally off limits to me. UNTIL…I began playing with the recipe. This recipe utilizes corn starch and produces a very creamy and smooth base for the clams to remain star of the show. A little tarragon and cayenne give it some extra flavor that steps beyond the typical New England clam chowder. This one is definitely my own creation, but I am pleased with the results and just happy to be able to enjoy a good, warm and creamy cup of clam chowder on a chilly winter day. I hope you enjoy it!

Creamy Clam Chowder

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Course Main Course

Cuisine American

Servings 4

Equipment

Immersion Blender (Food processor or standard blender would also work)
Stock pot

Ingredients

4 celery stalks diced
2 oz Pancetta diced
1 large shallot thinly sliced
2 garlic cloves minced
3 cans chopped clams with juice I recommend Snow's
7 fingerling potatoes diced
4 TB unsalted butter
1 cup 2% milk
1 cup half & half
1 cup unsalted chicken stock
1/2 TB Tarragon
1/2 TB worcestershire sauce
2 TB cornstarch
1/2 TB Rice wine vinegar I used one that had sesame added
dash cayenne
salt to taste
pepper to taste

Instructions

Over medium high heat, melt butter in stock pot and add pancetta, cooking until brown.
Add celery, garlic and shallot. Saute until translucent.
Add potatoes and toss until coated with butter, then add Tarragon and lightly salt and pepper. Add dash of cayenne.
Combine milk, half & half, chicken stock, worcestershire, rice wine vinegar and whisk in cornstarch until well constituted. Gradually pour into pot while stirring well.
Add clams and stir
Bring to a boil and simmer until potatoes are fork tender (approximately 20 minutes) stirring every five minutes or so to avoid sticking to the pot.
Use immersion blender to puree chowder slightly while leaving some chunks of potatoes, vegetables and clams.
Add additional salt and pepper to taste.
Serve with crusty bread or oyster crackers.