CONTRIBUTED BY: DODIE ANDERSON
Large saucepan or small pot
2 cups fresh, frozen or canned clams with juice (avoid brands with additives and preservatives)
1 large potato
3 cups milk
Pinch pickling sea salt
1 cup half and half
2 Tbsp butter
Coconut oil (92F)
Optional: Onion, small amount
PREPARATION AND COOKING TIME
Prep time: 15 minutes
Cooking time: 30-40 minutes or until potatoes are soft
Peel and chop potato and onion into small pieces and cook in two cups of milk until tender.
Add 1 cup milk and half and half. Heat slowly.
Add a little coconut oil, if desired.
Add 2 cups of cooked clams with juice.
Cook slowly until flavors are blended and then serve.
Enjoy with a sweet dessert to balance your nutrient profile.
Should keep in the fridge for up to five days.