Creamy Clam Chowder
Gluten-free, very low lactose, FODMAP friendly
Yield: serves two generously*
Quick and easy but very gourmet, and comfortable on the digestion.
- ½ tsp asfoetida powder**
- 2 Tbsp butter
- 1 ½ cup cold water
- 1 large or 2 small potatoes, cut in ½-inch dice
- 1 stalk celery, cut in ½-inch dice
- 2 cans chopped clams
- 2 drops Liquid Smoke seasoning
- 1 Tbsp heavy or light cream
- 1/8 tsp thyme
- Salt and pepper
- Melt the butter in a medium saucepan over medium heat. Sprinkle in the asfoetida powder and sauté a few minutes to temper its powerful odor.
- Add water, diced potatoes, and diced celery. Bring to a boil over high heat, then turn down the heat and simmer partly covered for about 15 minutes, until vegetables are done.
- Add the clams, juice and all, liquid smoke, cream, thyme, and salt & pepper to taste. Heat almost to boiling, but don’t let it boil.
- Serve with toast or gluten-free crackers.
**This powerfully fragrant spice can be tricky to find. My local food co-op has an excellent bulk spice section, and that’s where I located it. There are also online sources, but they seem to be perpetually out-of-stock. If you live in an area with good ethnic grocery stores, try one that specializes in Indian food. A tiny amount of asfoetida powder substitutes surprisingly well for onion and garlic (the half-teaspoon in this recipe replaced half a cup of chopped onion). Store in a TIGHTLY closed container. In some cultures, the root from which it is prepared is called “devil’s dung.” You have been warned! Judiciously used, it can bring these lively flavors back into your kitchen.