Everything-Free Seafood Chowder

This title is not a euphemism for fasting; it describes a creamy and delicious seafood chowder free of all common allergens (except shellfish, of course).  If you're allergic to them too, you can still enjoy this recipe with a little extra work up front.

Most seafood chowders are wheat-thickened and full of dairy. This one isn't, because delicious doesn't need to feel like dying. While I'm not a big fan of coerced substitutions--yes, I'm looking at you, grain-free/dairy-free pizza--sometimes they just work. With clarified butter in the mix, there's hope for even the most gastrointestinally-sensitive lover of creamy seafood bliss.

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Allergen-Free Seafood Chowder
(Serves 4)

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Ingredients

• 1/3 head of cauliflower
• 1 large sweet onion
• 2 celery stalks
• 1 small daikon radish or a few red radishes
• 1-2 carrots (yellow or white, if possible)
• 1-2 finger-sized pieces turmeric root
• 2 cups of seafood stock or clam juice or lobster juice
• 2 cans of well-sourced chopped or whole clams with juice
• 2 Tbsp grass-fed butter or clarified butter
• 2 Tbsp extra-virgin coconut oil
• 1/2 tsp ground white pepper
• 1 tsp mustard powder
• Salt (to taste)

Gadgets

• Saucepan (3 quart or larger)
• Large blender or immersion blender
• A good sharp knife
• Vegetable peeler
• Can and bottle opener

Frozen fish:
Including frozen fish is quick and easy. Just add it to the pot, still frozen, before covering to simmer the vegetables; the steam cooks the fish.  Remove fish before blending the soup, flake it apart, and return to the pot before serving.  If it's not fully cooked, just simmer for a few extra minutes.

Instructions
Put a medium saucepan on the stove and add to it all of your stock, seafood juice(s), and the water from the canned clams.  Set burner to a medium heat and begin preparing the vegetables.  Peel and/or chop daikon, carrot, celery, onion and turmeric and add them to the pot as you go.  With the cauliflower, just snap off the florets you need (about 1/3 of the head) and give them a quick rinse on their way to the pot.

If you are adding fish, add it to the pot now (see side note above).  As soon as the pot returns to a boil, cover, reduce heat to low, and simmer for about 10 minutes.

Add butter, coconut oil and spices to the blender.  If using an immersion blender, add these ingredients directly to the pot just before blending. When done simmering, remove and set aside any added seafood meat.  Blend the vegetables and liquid until smooth and, if you are adding gelatin or collagen, add it toward the end of the blend.

Return the soup to the pot, flake apart any fish and add all seafood meat to the pot.  Set heat back to low and bring the soup back to a gentle simmer.  Add salt to taste and serve as soon as all seafood is heated through.

Modifications and Substitutions

• Try the bottom half of two leeks instead of an onion (use the tops tomorrow!).
• Replace the occasionally elusive daikon with a few red radishes (the red fades with cooking).
• Use white or yellow carrots if you can find them for a lighter-colored chowder.
• Substitute 2 tsp turmeric powder if you can't find the fresh stuff.
• Make your own seafood stock or mix and match seafood juices to play with the flavor.
• Add or substitute fish, crustaceans or mollusks--Make it a full-blown, savory, seafood feast.
• Include unflavored gelatin or, better yet, collagen powder from grass-fed cows for a creamier texture and a nutritional boost!
• Garnish with chopped parsley.

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If you're allergic to shellfish, you can easily make this chowder without them.

Use a homemade fish stock and skip the clams. The vegetables and fat create a creamy, allergen-free base and you can tweak the seafood ingredients to your preference.

Have fun and savor your creation!

In good health,
Ethan

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