The snow falls and the fire place crackles with flames that light up the room warming not only the cool chill in the air, yet also our hearts. With the close of the colorful fall months, it becomes soup season in our house. As I’ve shared, fall brings about a craving of my previously printed Butternut Squash, Apple and Nut Puree, yet winter months bring about the craving of my son’s favorite… Clam Chowder.
After weeks of asking, every day I might add, I mustered up the strength and along with my daughter we made both of our favorites. What a joy it is to cook with her, teaching her and watching her make her way around the kitchen. I thought it would be a great time to share it as it would make for a great addition to the holiday celebration with children who are home or even company that is visiting. Although, if you have more than 6-8 partaking, you may need to double it. Especially if your children or visitors are anything like my son who ate nearly half the pot for dinner all by himself.
Gluten Free Clam Chowder
1 C. Onions, finely chopped
1 C. Celery, finely chopped
2 C. Potatoes, cubed
1 C. carrots, finely chopped
1/2 C. Butter
Melt butter in stock pot and lightly cook the above until potatoes and carrots are tender.
1 Quart of Homemade Chicken Broth (for broth recipe, see the previously printed recipe on October 15)
3 1/2 C. Milk
1 box Gluten Free Pacific Cream of Mushroom Soup
2 TBS. Sherry Cooking Wine
2 TBS. Fish Sauce
In separate small pot:
Melt 3/4 C. Butter
Whisk into the melted butter, 1 C. Sweet Sorghum Flour
When blended well, carefully whisk into the stock pot with the vegetables.
5-10 minutes before serving, add: (Note: overcooking the clams will make them tough and chewy)
3 cans clams, drained and minced if desired
2 tsp. Thyme
Salt and Pepper to Taste
Stir well and serve hot. If it becomes too thick, feel free to add either more chicken stock or purified water. A cup usually will do the trick.