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FODMAP Free New England Clam Chowder Sauce

FODMAP Free Clam Chowder Sauce

FODMAP Free Clam Chowder Sauce

FODMAP Free New England Clam Chowder Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The New England Clam Chowder Sauce President Obama will enjoy at his 2013 Inauguration luncheon will be seasoned with shallots, onions, leeks, garlic and heavy cream -- all forbidden foods on a FODMAP Free diet. Calling on our family's New England roots, we have created a delicious FODMAP Free alternative. While there is no substitute for garlic, we're sure you will like this sauce!
Ingredients
  • 20 little neck clams, rinsed in cold water *
  • ¼ cup fresh chives, diced
  • 1 bay leaf
  • 1 cup white wine
  • 2 cups clam juice (canned is fine)
  • 2 cups Lactaid Whole Milk
  • 1 tablespoon coconut oil
  • ½ tablespoon canola oil
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup Yukon gold potato, peeled and diced
  • 1 cup green onion (or scallions), diced (green part only)
  • 1 pinch kosher salt
  • 1 pinch cracked pepper
  • ¼ cup fresh tarragon, chop at the last minute
Instructions
  1. Combine chives, bay leaf, white wine, and clam juice in a bowl and set aside.
  2. Place a large heavy pot (empty) on high heat for 3-4 minutes.
  3. Carefully place clams in bottom of pot.
  4. Pour chive liquid over clams quickly and cover with lid.
  5. The clams will begin to open after a few minutes.
  6. Once clams are opened, remove the pot from the heat and place clams in a bowl to cool (keep chive liquid).
  7. Remove clams from shells and rough chop (these will be added to sauce at the last minute).
  8. Strain the chive liquid and place into a clean sauce pan on medium heat to reduce volume by half (roughly 1 quart).
  9. In a separate sauce pan, sauté the diced vegetable in the canola oil with pinch salt and pepper for 3-4 minutes on medium heat.
  10. Remove the bay leaf.
  11. Add the clam liquid, coconut oil and heavy cream to the vegetables and bring to a boil, reduce heat to simmer and allow sauce to reduce until your desired consistency and the vegetables are tender (approximately 20 minutes). The sauce should coat the back of a wooden spoon.
  12. Add chopped clams and chopped tarragon to the sauce.
Notes
* If you don't have fresh clams, you can substitute 2 cans of chopped clams. Cook the chive liquid as described above, omitting the step for opening the clams, and do add the juice from the canned clams. Simmer until the chive liquid is reduced by half. Add the canned claims and chopped tarragon to the sauce as the last step.

Recipe adapted from the three-course farm-to-table menu created by Executive Chef Shannon Shaffer of Design Cuisine in Arlington, VA for the 2013 Obama Inaugural Luncheon held at the historic National Statuary Hall at the US Capitol.

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  1. Eat Like President Obama on Election Day! » Living FODMAP Free

    […] with   New England Clam Chowder Sauce […]

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