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Prep Time: 20 min
Cook Time: 30 min
Ready In:  60 min
Servings:  8 servings


4 slices bacon (cooked and cut up in bite size pieces)
1 medium onion (chopped)
3 cups cubed potatoes
2 cups water
1 – 10 oz can baby clams
1 tsp pink himalayan salt
1/2 tsp pepper
1 tbsp organic parsley flakes
1/4 tsp basil
1/4 cup butter
2 cup unsweetened almond milk or cereal cream
2 tbsp non-gmo cornstarch
4 tbsp water


1. Fry bacon until crisp. Remove from pan and break it up into bite size pieces.
2. Drain off all but 1 tbsp of the bacon drippings.
3. Put onion in remaining drippings in frying pan and saute until tender.
4. In a large saucepan, boil potatoes in the 2 cups of water. Cook until tender.
5. Add bacon, onion, clams (including the juice of the clams), salt, pepper, parsley flakes, basil, butter and unsweetened almond milk or cereal cream. 
6. Bring to a boil.
7. Reduce heat to low and simmer for a few minutes.
8. Mix the cornstarch and water together, stirring it constantly until smooth.
9. Gradually add the cornstarch mixture to the soup, stirring constantly.
10. Allow the soup to continue cooking on low heat for at least an additional 20 minutes.
11. Stir frequently. Remove from heat.
12. Serve piping hot with biscuits.

 Use Organic ingredients whenever possible.

If you don’t want to use cornstarch in this recipe, you can remove about two cups of the soup, (let it cool and put it in a blender and return it to the pot and reheat). It will thicken up the soup just fine. I do it all the time as I use almond milk and not cream in this recipe.

 This chowder freezes well.


Recipe created by Emily Price, C.H.N.C. – Emily Price Nutrition Consulting

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