New England Clam Chowder

This chowder was a perfect bowl of summer and comes together in about 30 minutes! Largely influenced by Eventide's cookbook,  I slimmed down the recipe to make just 2 servings, introduced SKORDO Lemon Herb Fish Seasoning to it, I used Oceans Balance Dried Kombu in place of a full piece of seaweed. Without any heavy roux, this is a lighter chowder that's completely gluten-free!

Makes 2 servings

Ingredients

• 6-8 live steamer clams
• 1 10 oz can of shucked baby clams, drained
• 2-4 slices of bacon
• 2 tablespoons dried seaweed
• 2 tablespoons SKORDO Lemon Herb Fish Seasoning
• 2 cups water 
• 1 yellow onion 
• 1 medium yukon gold potato
• 2 cups heavy cream 
• 1 tablespoon cracked pepper, I used Tellicherry
• Salt, if desired. 
• Minced chives 

 Directions:

1. Clean your clams. Rinse and scrub exterior, then submerge in very salty water and allow to purge for 30 minutes. 
2. Slice bacon into strips, and cook until crisp. Drain on paper towel and set aside.
3. In a medium pot with a tight fitting lid, add your whole clams, water, kombu then bring to boil. Cover and cook 5 minutes. Pick out clams and shock in cold water. strain then reserve juice. 
4.  In the same pot, melt butter then add onion and potatoes. Saute for 3-5 minutes or until onions are translucent.
5. Add clam juice, heavy cream and seasonings, and remaining Kombu. Simmer 10 minutes, add clams (both steamed + canned!) back to pot and cook for another 2 minutes.
6. Portion chowder into dishes and top with bacon + chives.