Nourishing Clam Chowder Recipe
A delicious, warming and filling soup for a cold winter's evening! Clams are an excellent source of Magnesium and Manganese, and a very good source of Vitamin B12, Phosphorus, Potassium, Copper and Selenium.
In a 4 quart heavy-bottomed saucepan (or larger) combine 2 cups water, onion, celery and potatoes. Bring to a boil, cover, and simmer for 20 minutes.
Add the butter, salt, chopped clams and 2 cups water.
Bring to a boil, reduce to simmering.
Mix the milk, arrowroot powder and the clam juice in a blender and stir into simmering soup.
Stir and cook until thick.
Freshly ground black pepper may be added if you wish.
You may also replace some or all of the water with home made stock.