Clam Chowder with Butter Oil and Rosemary | The Little Shop of Olive Oils

Clam Chowder with Butter Oil and Rosemary

Tracey Wilkinson

Boy it got cold so fast...had to bring my Herbs and Olive Trees inside.  I needed this "Chowda" today!

Ingredients:

  • 1 cup onion, diced
  • 1 cup celery, diced (optional…Mike doesn’t like celery 😊)
  • 2 cups diced potatoes, skin-on
  • 2 to 3 (6.5 ounce) cans clams, juice reserved
  • 1 teaspoon Himalayan Sea Salt
  • 1/4 cup Extra Virgin Butter Oil
  • 1/2 cup + 2 tablespoons Breadtopia Spelt
  • 3 cups Almond Milk
  • 1 cup Whole Milk
  • Drizzle of Champagne Balsamic (I know it sounds weird but adds a little potato salad tart)
  • Garnish with Rosemary or Basil

Directions:

  • Place onion, celery and potatoes in a large saucepan. Pour clam juice over veggies (don't add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.
  • Make white sauce when veggies are done simmering. In another large saucepan, add butter oil, flour, mixing well with a whisk.
  • Add both Milks and whisk until slightly thickened. Add clams, simmered vegetables and more salt, as desired.
  • Drizzle with balsamic and garnish.

Serve with crusty sourdough bread.

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