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Clam and Oyster Chowder





  1. 1. Using the chef's knife and cutting board, chop or dice all the ingredients which require processing.
  2. 2. Evenly distribute the salt on the bottom of the pot and place over medium heat until hot.
  3. 3. Add the onions to the pot and saute them, using the spoon [very sparingly] to stir, as needed.
  4. 4. Using the can opener, open all the cans. When the onions have properly carmelized, carefully add the liquid from the shellfish cans (but *not* the coconut milk) to deglaze the pan. WARNING: Deglazing a pot creates a quick burst of very hot steam!
  5. 5. Stir and bring the contents of the pot to a simmer.
  6. 6. Add the carrots and celery, stir, and return to a simmer.
  7. 7. Add the potatoes, again stirring and returning to a simmer.
  8. 8. Add all remaining ingredients, stir, and simmer the chowder until the desired tenderness and flavor is reached. Serve hot or cold.


You can expect ≈3 L (≈3 qt) of Clam and Oyster Chowder.




This is my recipe for clam chowder, but modified to be both 100% lenten and contain oysters (one of the only only good sources of zinc in the human diet). It is not only a super-nutritious one-pot meal during fasting periods, but a tasty dish than can be quickly made any time. And, while I usually eat this by itself for a meal, it can be easily paired with sourdough toast, side dishes, or other foods to make the pot last even longer.


I adapted this recipe in 2014 from a similar recipe I found online[1]. I added it to my website on December 3, 2014, after the usual testing and measurement. I last modified it on December 7, 2014.

I created this metadata on December 3, 2014 and and last modified it on December 7, 2014.


  1. 1. My inspiration was "Coconut Milk Clam Chowder" at http://thefitink.com/2013/veggie-clam-chowder-with-coconut-milk/#.

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