When our family relocated to the Jersey Shore a few years go, we were determined to work our way through the local flavors. We quickly learned that there’s a culture built around “chowda,” with festivals celebrating this regionally specific seafood stew and local pride steeped into each bowl. This gluten-free clam chowder is a fresh spin on the classic Jersey Shore dish, a white version with clams and tender-crisp asparagus.
- ¼ pound bacon
- 8 stalks asparagus, cut into bite-sized pieces
- 1 large onion, finely chopped
- 2 Yukon gold potatoes, scrubbed and cubed
- ½ teaspoon black pepper
- 1 teaspoon celery powder
- 2 teaspoons Old Bay seasoning
- 1 teaspoon sea salt
- 3 ripe garden tomatoes, seeded and chopped
- 2 cups light cream
- 3 cups milk
- 10 ounces raw frozen clams, shelled
- 1 8-ounce bottle clam juice
- 6-8 fresh steamed clams, in the shell, for garnish, optional
In a large stockpot, fry bacon until crisp and remove to a paper-towel-lined plate.
Add asparagus and cook just until slightly softened, 3 minutes, then remove and set aside.
Add onion to pot and stir till translucent, about 3 minutes.
Add potatoes and spices and toss to coat with remaining bacon fat. Cook for 5 minutes.
Add tomatoes, cream and milk. Bring to a simmer for 5 minutes.
Add shelled clams, clam juice and asparagus, reserving 6 to 8 tips for garnish, and heat 5 to 10 minutes to cook clams.
Continue to simmer on low to medium-low for 10 to 15 minutes (do not boil).
To serve, garnish with reserved asparagus tips, crumbled bacon and, if desired, additional clams in the shell.
Nutrition Analysis per roll: 440 cal, 28 g fat, 90 mg chol, 1510 mg sodium, 27 g carbs, 3 g fiber, 13 g sugar, 22 g protein
Recipe and photo by Angela Sackett, a photographer at Legacy Seven Studios and writer at saletlux.com and dancingwithmyfather.net, where she shares recipes and hospitality tips.