Prep time
5 mins
Cooking Time
40 mins
Serves
4
Ingredients
Ingredients
- 1Tbsp. olive oil
- 2 leeks, including 2’ of green top cleaned and chopped
- 1 cup celery diced
- 11/2 cups diced Yukon Gold potatoes
- 1/2 tsp. fresh or dried thyme
- 1/4 tsp. ground cayenne pepper
- 1/2 tsp. smoked paprika
- 16oz MSC certified sustainable seafood stock
- 1 8oz MSC certified sustainable seafood clam juice
- 1 cup half and half
- 2 6.5 oz tins MSC certified sustainable chopped sea clams with liquid
- 1 cup of fresh corn off the cob (can use frozen)
- Fresh ground pepper to taste
- 1 tsp. salt
- 3 Tbsp. fresh chives chopped
- 1 Tbsp. cream sherry (optional)
Method
Method
- In a heavy bottom stock pot add leeks, celery and potatoes and sauté for 5 minutes over medium heat.
- Add cayenne, thyme, clam juice, half and half and simmer for 30 minutes.
- Add corn and simmer for 5 minutes
- Add clams to the broth and bring to a simmer. Add sherry, smoked paprika and season with salt and fresh, cracked pepper to taste.
- Ladle chowder into bowls and garnish with fresh chopped chives
Kristen Coffield
Kristen Coffield is the founder of www.theculinarycure.com and is a local chef of the Washington DC area and a nutrition expert with a regular healthy cooking feature on Good Morning Washington. She is published in multiple publications and is a columnist and speaker. Kristen is the author of the upcoming book "The Culinary Cure", her formula for creating culinary resilience. A passionate advocate for sustainable agriculture, aquaculture and a healthy planet, Kristen wants everyone live a healthier life one bite at a time.
