My riff on a classic New England clam chowder. Creamy and briny as any good chowder should be. Fennel bulb and frond is added to lend sweetness and a delicate anise flavor. -Sam M
Clam juice, chopped clams, water, potato, heavy cream, celery, onion, fennel, gluten free thickener(rice flour, rice starch, soy flour), rice bran oil, lemon, lemon juice, parsley, thyme, smoked paprika, cayenne pepper, bay leaf
Contains Dairy & Soy
Made Without Gluten
- Stovetop: Pour into a heavy bottomed saucepan and heat over medium-low heat, stirring frequently to prevent scorching until hot, roughly 10-15 minutes. Add your turkey pan drippings to the gravy to give it added richness and flavor.
- Microwave: Pour into a microwave-safe container and cover loosely with a microwave safe lid or paper towel. Heat on high for 2-3 minutes until hot. Stop and stir every 60 seconds to ensure even heating.
Pro Tip: To avoid tough clams, reheat the chowder very gently, never allowing the soup to boil, and take off heat as soon as it’s heated through.