Lenten Clam Chowder

We listened to some of the Boxcar Children audio books during our summer vacation last year, and everyone was especially drawn to the descriptions of their yummy meals. We were delighted to find a Boxcar Children Cookbook, and tried some of our favorites over the next few months.

The clam chowder is my favorite, and I knew I needed to adapt it for Lent. It is a big hit. The instructions say serve immediately, but I have also made ahead and reheated in a crock pot for potluck with no problem. The original is in the image, but my adaptation is below!


Lenten Clam Chowder

• 1 tsp coconut oil
• 1 small onion, chopped
• optional: 1 celery stick and 1 carrot stick, diced
• 1 cup peeled/cubed potatoes
• 2 cups water (or clam juice)
• 1 6.5 oz can minced clams
• 2 cups coconut milk (1 can + enough water or clam juice to make 2 cups)
• 2 TBSPs coconut oil
• 2 TBSPs flour
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Melt coconut oil in large saucepan over low heat. 
2. Add onion (and optional celery/carrots), and cook until soft.
3. Carefully add potatoes and water. Turn the heat up to high and bring to a boil. Turn the heat down to medium and cook until potatoes are done, about 20 minutes.
4. Add clams and cook 2 minutes.
5. Add coconut milk and cook 5 minutes.
6. Melt coconut oil, and mix with flour, salt, and pepper. Add to chowder. Cook, stirring constantly until the chowder is thick and hot. Serve immediately.