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Clam Chowder

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 cup raw cashews
  • ½ cup water
  • 3 tbsp butter
  • 1 small yellow onion diced
  • 2 leeks diced
  • 2 tbsp arrowroot starch
  • 3 russet potatoes diced
  • 2½ cups chicken broth
  • 3 - 6.5 ounces of chopped clams in juice
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp dried thyme
  • 2 bay leaves
  • Crumbled bacon optional
  • Parsley optional

Instructions

  1. Soak cashews in water for 4 hours.
  2. In a medium sized pot over medium heat, melt the butter. Add the onion and leek to the pot for 5 minutes until onion is soft and translucent.
  3. Stir in the arrowroot starch. Make sure there are no clumps!
  4. Add in potatoes, broth, and clam juice (don’t add the clams yet!). Stir well and add the bay leaves and thyme. Bring broth to a gentle boil before reducing heat to a simmer for 15-20 minutes. Check that your potatoes are tender with a fork.
  5. Drain cashews and add to a small, high-speed blender. Blend with your ½ cup of water for a couple minutes until cashews become a smooth cream.
  6. Remove the bay leaves and add the cashew cream and clams. Simmer for 2 more minutes stirring frequently. Season with salt and pepper.
  7. Top with crumbled bacon and parsley, then serve!