Ingredients:  This recipe makes a Big pot of soup! ( think leftovers for work lunch) It is designated as an entree.  It’s quick to prepare and can be a nice weeknight meal. The total cooking time is about 30 minutes depending on how fast you chop veggies!

• 1 large onion diced
• 2-3 slices of quality bacon chopped small and sauteed with onions  (optional) *adds a lot of nice flavor
• 2 Tbsp of Avocado oil
• Montreal steak seasoning. (salt,pepper, garlic powder) in case you don’t have any.
• Extra garlic powder
• Approx. 1.5 cups of diced celery
• 4 medium carrots diced ( preferably organic carrots so they have flavor)
• 8 fingerling potatoes or 2 med. Yukon Gold potatoes diced (they have lowest carbs)
• Several white mushrooms finely chopped. (optional for you mushroom lovers…or NOT)
• 1 LARGE can of diced clams. (I get mine from Costco. It includes a lot of clam nectar) See Pic. 3lbs. 3oz
• 1 pint of whole milk
• 1 cup of white wine
• 2 splashes of Worcestershire sauce
• 1 carton of quality chicken stock
• Salt and pepper to taste
• 1-2 sprigs of fresh thyme
• Soy sauce to taste (adds more salt and some Umami)
• 1-2 tbsp of grass fed butter  (optional but yummy)
• squirt of sriracha  (optional)

Method:

In large saucepan saute the onions in the Avocado oil on med-high heat.  Add the celery, mushrooms and carrots.  Sprinkle with Montreal steak seasoning. I add a little extra garlic powder. Add the dashes of soy sauce and Worcestershire.  This is your flavor base.  I can translate to many soups, so keep that in mind.  Add the white wine and continue stirring.  Add the potatoes and drain the can of clams and add the clam nectar and the chicken stock and Thyme. (if you use dried Thyme, use very little …it is strong)

Cook on med-high heat until potatoes and carrots are tender.  Retrieve the thyme stalks when the leaves are gone. You can strip them too.

When they veggies are cooked.  Turn the heat down and add the clam meat and milk .  I usually taste it then and adjust salt and pepper.  Remember, soup can need a lot of salt to not taste “flat”.   I like a lot of pepper in this one, and add a bit of sriracha sometimes too. When it is ALMOST boiling, but NOT.  (Boiling can make the clams tough and the milk curdle).  Add the butter to finish and serve in nice big bowls.  You get the comfort of white clam chowder without all the calories and cholesterol of the thick restaurant version made with heavy cream.  It’s a fan favorite at my house.

ENJOY!!!    Shannon