Watercress Clam Chowder

INGREDIENTS
  • 4 T unsalted butter
  • 1 cup diced white onion
  • 1 ½ LB russet potato, peeled & diced
  • ¼ LB watercress, chopped (stems included)
  • ½ cup diced celery
  • 1 t minced garlic
  • ½ cup white wine
  • 2 cups vegetable or chicken broth
  • 2 cups shucked clams, canned or frozen
  • 2 t dry thyme
  • salt to taste
DIRECTIONS
  1. In small sauce pot bring three cups salted water to a simmer. Add diced potato and cook until fork tender, about 3-7 minutes. Drain and set aside.
  2. In medium sauce pot, melt 2 T butter over medium-high heat, then add ¾ cup of onion. Sauté until translucent, then add garlic and cook additional two minutes.
  3. Add half of the potatoes and the white wine.
  4. Cook for about 2 minutes, to allow the alcohol to cook off, then add the broth.
  5. Bring to a simmer. Add salt to taste.
  6. Add watercress and blend immediately, taking care not to burn yourself! Set blended soup aside
  7. In a medium sauce pot (you can wipe out and reuse your original pot), melt the remaining 2 T butter. Sauté the remaining ¼ cup onion and the ½ cup diced celery until translucent. Add the other half of the cooked potatoes and the dry thyme. Add the blended soup and bring back to a simmer; don’t cook too long at this point, or you’ll lose the green color!
  8. Before serving add the clams and continue cooking just long enough to heat through. Taste for seasoning once more and serve.

    Chef’s Note: Gluten-Free. For a dairy-free version, substitute oil for butter.

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