Watercress Clam Chowder
- 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.
- 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.
- Add half of the potatoes and the white wine.
- Cook for about 2 minutes, to allow the alcohol to cook off, then add the broth.
- Bring to a simmer. Add salt to taste.
- Add watercress and blend immediately, taking care not to burn yourself! Set blended soup aside
- 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!
- 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.
We’d love to hear your thoughts, ideas and comments on this recipe.