This week was “Eat the Pantry Week” at our house, and I made this amazingly delicious New England Clam Chowder from items I had on hand. Have you ever done that? You don’t go shopping unless it is an emergency item, and you cook from your pantry for a set amount of time. I have been making some really delicious food, it is a great mind exercise and creative outlet, plus I think I have saved about $500 bucks just by using what I already had on hand!
Whether you are eating from the pantry or not, this is a dairy free, low fodmap, Paleo clam chowder recipe that will warm your insides and nourish your body!
New England Clam Chowder
3 – 10 Oz. Cans of Clams, drained and juice reserved (I used Crown Prince)
3 Cups Diced Celeriac Root (this will naturally thicken your soup without starch)
1 1/2 Cups Chicken or Bone Broth
1 Can Full Fat Coconut Milk no additives (like this)
3 1/2 Cups Diced Carrots
1 Bunch Scallions, sliced (green parts only)
4 Tablespoons Garlic Infused Olive Oil (I use this brand)
2 Teaspoons Dried Thyme
1 Teaspoon Himalayan Pink Salt or Sea Salt
1 1/2 Teaspoon Black Pepper
In a large dutch oven or stock pot, add 2 tablespoons of garlic infused olive oil and heat over medium high heat. Add your diced celeriac root and sprinkle with 1 teaspoon of dried thyme, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Sautee for 8 minutes covered, stirring occassionally. After 8 minutes, add 1 1/2 cups of chicken broth or bone broth. Cover and reduce heat to simmer. Simmer for 12 minutes until tender. Meanwhile in a small skillet, cook the chopped bacon. After the bacon is crisp, drain the fat and set aside.
Place your cooked celeriac root with broth into a food processor with a blade attachment and puree until very smooth, adding a little more broth if necessary.
In the same pan you cooked your celeriac root, add the remaining two tablespoons of garlic infused olive oil. Heat over medium high heat and then add your diced carrots, and sprinkle with the remaining 1 teaspoon dried thyme, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cook until tender, about ten minutes. When the carrots are tender, stir in the green scallions, bacon and reserved clam juice. Then, incorporate the pureed celeriac root, stir in the coconut milk, 1 teaspoon of pepper, 1/2 teaspoon of salt and bring to a medium high simmer. Continue to simmer for ten minutes. Finally, stir in the clams and warm through.
For a delicious grain free bread to go with your clam chowder, check out this Grain Free Sandwich Bread recipe from Danielle Walker of Against All Grain or this Simple Bread recipe from Elana’s Pantry.
If you have an experience with eating from the pantry you would like to share, please tell us about it in the comment section!