Kevin’s Awesome Creamy Clam Chowder
- Six 6.5 oz. cans of chopped clams, drain and reserve liquid
- Three pints (one and a half quarts) chicken stock
- Two 13.5 oz. cans of low-fat coconut milk
- One 1/2 pint of heavy cream (Seem schizophrenic to use low-fat coconut milk and heavy cream? Maybe it is. But the end result is a soup that tastes like it was made with a gallon of whole milk, but has less calories and less dairy.)
- Half a stick (quarter cup) salted butter (I know, I know. Sue me.)
- One large onion, chopped
- Five or six good-sized cloves of garlic, minced
- Two or three stalks of celery, chopped small
- One cup (loose) flat leaf parsley, chopped
- Two bay leaves
- Two tablespoons of fresh thyme leaves
- One sleeve of Saltine-style crackers, crushed
- Salt and pepper to taste
After draining the clams, put the meat in the fridge, and set the liquid to one side, you’ll need it soon.
Strip the leaves from your thyme. About 2 tablespoons.
Melt the half-stick of butter in a large soup pot on medium heat, (dutch ovens work great) while you chop your onion and celery.
Sauté the onion and celery 4-5 minutes while you chop the parsley and garlic, then add those along with the thyme, and sauté another 3 minutes.
Add liquid from clams, coconut milk, chicken stock, bay leaves, and crushed Saltine crackers. Bring to a boil, then simmer on very low heat for at least an hour. Two is better.
Just before serving, add cream and clam meat, and salt and pepper to taste.
Lena likes to eat this as-is, and I’ll admit it’s pretty great that way. I like to crush up a few more Saltines for the crunch, and add a few drops of Texas Pete’s. Regardless, this makes a big ol’ pot of soup that’ll feed the whole family, or just two people like Lena and most of a week. And it’ll be a good week. 🙂