Directions for Clam Chowder on the Stove

1.Drain the juice from the can of clams and use them to saute the minced shallots.  Add garlic after a few minutes. 

2. Add celery or bok choy, carrots and sweet potatoes to the skillet along with 1.5 cups of the homemade chicken bone broth or vegetable  broth.  Cook over medium heat until all the veggies are soft. 

3.While the vegetables are cooking, combine your melted coconut oil and arrowroot starch in a large saucepan over medium heat.  whick the mixture until smooth.  Add in the coconut milk and remaining chicken broth and stir constantly until thick and smooth. 

4. Add the tender vegetables to the saucepan with the arrowroot mixtures. Also add the liquid from the vegetables.  Do not boil. 

5.  Add the clams and squeeze lemon right before serving.  

6. Add the cut chives to the bowl and season as you want. Yummy!

Directions for Clam Chowder in the Instant Pot

1.Drain the juice from the can of clams and use them to saute the minced shallots in the instant pot on saute.  Add garlic after a few minutes.

2. Add celery or bok choy, carrots and sweet potatoes to the instant pot along with 1.5 cups of the homemade chicken bone broth or vegetable  broth.  Pressure cook on High for 2 minutes. 

3.While the vegetables are cooking, combine your melted coconut oil and arrowroot starch in a large saucepan over medium heat.  whick the mixture until smooth.  Add in the coconut milk and remaining chicken broth and stir constantly until thick and smooth.

4. Let the pressure release naturally for 10 minutes.  Hit Cancel to turn off the heat. Release the pressure and open the lid.

5. Add the tender vegetables to the saucepan with the arrowroot mixtures to the Instant Pot.

5.  Add the clams and squeeze lemon right before serving.

6. Add the cut chives to the bowl and season as you want. Yummy!