DAY 3: Clam Chowder, Favorite Biscuits & Carrot Sticks

Clam Chowder

  • 1 medium onion, diced

  • 2 tsp olive oil

  • 3 sticks celery, thinly sliced

  • 2 red potatoes, diced

  • 1 clove garlic, minced

  • 1 bay leaf

  • 1 ½ cups water

  • 1 ½ tsp veggie broth powder

  • 10 oz. can clams

  • 1 cup half and half

  • ¼ tsp nutmeg

  • ¼ tsp lemon zest

  • Sea salt & pepper to taste

Instructions

Sauté onion in oil until soft, 4-5 minutes. Add celery and cook another 2-3 minutes. Add potatoes, garlic, salt, bay leaf, water and broth powder. Cook until potatoes are tender, about 20 minutes. Remove bay leaf. Add clams and half & half to vegetables and heat gently until clams are heated through. Add nutmeg, lemon zest and salt and pepper to taste.

Favorite Biscuits & Carrot Sticks

Instructions

Serve chowder with biscuits (reheated, if you prefer) and carrot sticks. Tip: If carrots have lost their crispness, place them in cold water & let rest in the fridge until crisp.