Content Library Articles Clam Chowder

Clam Chowder

This recipe, from my book Eat Fat, Get Thin, takes a traditional chowder and puts a healthy spin on it. Fresh steamed clams make this creamy chowder extra good; however, canned clams work well too. When steaming, you can save time by preparing them up to one day in advance – just be sure to remove the meat from the shells and refrigerate. For a dairy-free version, use olive oil or coconut oil instead of grass-fed butter. Click here for PDF version.

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