Benefits:
Clams are rich in zinc, iron, and vitamin B12 to support skin repair, circulation, and a healthy glow, while potatoes provide potassium to aid hydration and balance. Onions and celery support digestion and detox pathways, and a creamy base made with nourishing fats helps strengthen the skin barrier without feeling heavy.
Skin Concern: Skin fatigue, dryness, lack of resilience
Prep Time: 15 minutes | Cook Time: 35 minutes | Serves: 4
Ingredients:
For the Chowder Base:
2 tbsp butter or olive oil
1 small onion, finely diced
2 celery stalks, finely diced
2 cloves garlic, minced
2 tbsp all-purpose flour
For the Chowder:
2 cups low-sodium chicken or vegetable broth
1 cup clam juice
1 lb Yukon gold potatoes, peeled and diced
2 cans chopped clams, drained (reserve liquid)
1 cup whole milk or half-and-half
1/2 cup heavy cream or full-fat coconut milk
1 bay leaf
1/2 tsp dried thyme
Sea salt and black pepper to taste
To Finish:
Fresh parsley or chives, chopped
Optional crispy bacon pieces for topping
Instructions:
Begin by melting the butter or heating olive oil in a large pot over medium heat. Add the onion and celery and cook for 5–6 minutes until softened and fragrant. Stir in the garlic and cook for another 30 seconds.
Sprinkle the flour over the vegetables and stir well, cooking for 1–2 minutes to remove the raw flour taste. Slowly pour in the broth, clam juice, and reserved clam liquid, stirring constantly until smooth.
Add the diced potatoes, bay leaf, and thyme. Bring to a gentle boil, then reduce to a simmer and cook for 15–18 minutes until the potatoes are tender.
Stir in the milk, cream, and chopped clams. Simmer gently for another 5–7 minutes until warmed through and slightly thickened. Season with salt and black pepper to taste, then remove the bay leaf.
Ladle into bowls and finish with fresh herbs and optional bacon if desired.
Shopping Tips:
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Clams: Use sustainably sourced canned clams for convenience or fresh clams if available.
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Potatoes: Yukon gold potatoes create a naturally creamy texture without breaking down.
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Dairy: Whole milk and cream provide richness, while coconut milk works well for a dairy-free option.
Cooking Tips:
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Avoid boiling once dairy is added to keep the chowder smooth.
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For a thicker chowder, lightly mash a few potatoes directly in the pot.
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Serve with sourdough bread or oyster crackers for a classic pairing.
This creamy clam chowder is a cozy, nourishing bowl that restores warmth, comfort, and glow, making it perfect for slow evenings and skin-supportive indulgence.
