When I asked the boys what they wanted for dinner, Dylan suggested clam chowder. Riley asked if we were going to the Wharf; Dylan said, "no, I like Mommy's chowder better." Love it. So, naturally, I made it for them. The potatoes and celery were from our CSA box from High Ground Organics. Typically celery just seems like green water in stalk form, crunchy but tasteless; these were so fragrant!
1 C sliced chicken sausage
1 T minced garlic
2 C chopped celery
2 C cubed potatoes
3 cans chopped clams, juice reserved
2 C clam juice (from chopped clams)
organic heavy cream
pink Himalaya salt
In a large soup kettle or stockpot, cook sausages, celery, and garlic over medium heat. Add potatoes and cook till they beginning to caramelize. Add the clams. In another pot make a roux with the butter and flour. Add the clam juice to make a thick sauce. Transfer the sauce to the larger pot. Stir in chicken stock and cook till desired thickness. Add heavy cream and season with fresh herbs and salt to taste. Serve in a sourdough boule.