Main Course: New England Clam Chowder

once the new year hits in NY things start to quieten down - the stores are less crowded, the streets go back to normal faces, and the weather gets nasty. when i say nasty, i mean it in all the best ways. i love nothing more than a snowy day - especially the Big chunks of snow, and all you want to do is curl up indoors, watch a good movie and eat something warm.

Well this past Sunday the high was 27º, and we did just that. We made Organic Clam Chowder w/ Homemade Beer Bread (the bread is a southern favorite, and will appear in a post this month). i think you might like this and here is the recipe!

Step 1: This is what you'll need: 3 cans of Clams, 1cup of diced Celery, Onion, and Carrots, 2Cloves minced garlic, 2 Potatoes, 1/2 Quart Almond Milk, and 1can of Coconut Milk, 3/4 Cup Flour, 1 Tbs of Red Wine Vinegar, 3/4 Cup Butter*

Step 2: in a large skillet fry bacon (the bacon is optional)

Step 2: Once Fried Add Garlic, Onion, Celery, Carrots, and Potatoes; Lightly saute

Step 3: Drain your Clam Juice over the vegetables and bacon (from all 3 cans),
saving the clams aside

Step 4: add water till all vegetables are covered -
cook till potatoes are tender

Step 5: In a Dutch Oven Melt Butter on Med Low adding Flour,
Coconut Milk, and Almond Milk.
Whisk together till smooth and allow to cook down till thickened (about 5 minutes)

Step 6: Transfer vegetables and juice from skillet into Cream Mixture
and heat through - Careful NOT to boil

Step 7: Turn off the heat, add Clams and mix well


Step 8: Add your Red Wine Vinegar and Stir
ENJOY!

* i recently stopped using Cows Milk butter and replaced it with Goats Milk Butter -
this was a personal decision - and here is the brand i use...