Low FODMAP Clam Chowder
This is a New England style Low FODMAP Clam Chowder to satisfy your soup yearnings!
Low FODMAP Serving Size Info: Makes about 10 cups (2.4 L); serves 8
Ingredients:
Broth:
- 8- pounds (3.6 kg) cherrystone or quahog clams (see Tips
- 2 cups (480 ml) water
Chowder:
- 4- ounces (115 g) thick-cut bacon chopped into small pieces
- 3 tablespoons unsalted butter
- 1 tablespoon Garlic-Infused Oil, made with vegetable oil, or purchased equivalent
- 3/4 cup (54 g) finely chopped leeks, green parts only
- 3/4 cup (48 g) finely chopped scallions, green parts only
- 1 stalk celery, trimmed and diced
- 2 teaspoons fresh thyme leaves
- 2- pounds (910 g) russet baking potatoes peeled and cut into large bite-sized chunks
- 1 large bay leaf
- 2 cups (480 ml) lactose free heavy cream, at room temperature
- Freshly ground black pepper
- Finely chopped fresh flat leaf parsley
- Snipped fresh chives
Preparation:
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For the Broth: Scrub the clams well to remove any grit with cool water. Place clams in a very large stockpot along with the 2 cups (480 mof water. Cover and bring to a low boil over medium heat; after 5 minutes stir the clams with a sturdy wooden spoon to get the ones on top down to the bottom and vice versa. Cover and cook for about 5 minutes more or just until clams open. Timing will vary depending on size of clams; some will open fully while others will only open a tiny bit, which is fine. Remove from heat. If any clams remain shut tight, discard them.
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Use tongs to pick the clams up one by one, tipping any captured broth in the shells back into the pot. Place clamshells with clams in strainer. Some clams will have fallen out of their shells into the broth, which is okay. Pick clams out of shells in strainer and place on a cutting board and use tongs to remove any loose clams from broth and place them on cutting board, too. Discard shells. The clams can cool briefly before chopping, while you strain the broth.
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Set a wire-mesh strainer lined with a double-layer of cheesecloth over a large measuring cup. Pour broth through cheesecloth; there might be some grit, which you will capture and leave behind. (The grit will be on the bottom of your cup and you can also stop short of pouring out that last grit-filled bit for extra insurance). Set broth aside momentarily.
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Chop the clams on the cutting board and refrigerate until needed.
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For the Chowder: Wipe out the original stockpot and add bacon. Cook over low-medium heat to render the fat and cook until bacon is crisp. Remove bacon bits and reserve, draining on paper towels. Add butter and oil, chopped leeks, scallions, celery and thyme and sauté gently over low-medium heat for about 5 minutes or until vegetables are soft but not browned.
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Taste the strained broth. If it is very strong it will have a very briny, salty flavor, in which case I suggest using part water and not all of the broth. You have to use your taste buds here. Remember that you will be adding cream later, so that flavor will be tempered regardless, but if it is very strong you will know it!
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You need a total of 4-cups (960 mof liquid, either all broth or part broth and part water. Add the 4-cups (960 mliquid to the pot along with the potatoes and bay leaf. Cover the pot and bring to a low boil over medium-high heat and cook until potatoes are soft, about 10 to 15 minutes. Use the back of a wooden spoon or a potato masher to mash some of the potatoes right in the pot. Their starch will add richness to the chowder.
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Add the reserved bacon, chopped clams and the cream and heat over low heat until very hot, but do not boil. Taste and add pepper as desired. Soup is ready to serve but improves after it sits for an hour. Serve with parsley and chives sprinkled on top. The un-garnished chowder can be refrigerated overnight and reheated very gently without simmering or boiling; the flavors (particularly the saltiness and clam essencmight intensify, which you can address by adding more water or cream.
Notes:
Tips
- The size clams that you can find might vary and you might come across terms like “littleneck”, “cherrystone” and “quahog” or “chowder” clams. They are all versions of hard-shelled clams and can be used for this chowder; just go by weight when purchasing. We prefer using cherrystones or the larger quahogs/chowder clams; just don’t mix them in your stockpot as they will steam open at different rates.