New England Clam Chowder

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Large saucepan or small pot

INGREDIENTS
2 cups fresh, frozen or canned clams with juice (avoid brands with additives and preservatives)
1 large potato
3 cups milk
Pinch pickling sea salt
1 cup half and half
2 Tbsp butter
Optional:
Coconut oil (92F)
Optional: Onion, small amount 

PREPARATION AND COOKING TIME

Prep time: 15 minutes 

Cooking time: 30-40 minutes or until potatoes are soft

METHOD

1. Peel and chop potato and onion into small pieces and cook in two cups of milk until tender.

2. Add 1 cup milk and half and half. Heat slowly.

3. Add butter. 

4. Add a little coconut oil, if desired.

5. Add 2 cups of cooked clams with juice.

6. Cook slowly until flavors are blended and then serve.

YIELD

4-6 servings

SERVING SUGGESTION
Enjoy with a sweet dessert to balance your nutrient profile.

STORAGE SUGGESTION

Should keep in the fridge for up to five days.