Recipe: Co-op Clam Chowder

Clams are a great source of iron, but most commercial clam chowders are heavy on the cream and light on the clams. Our is creamy, delicious, and has around 17mg of iron per serving. Homemade is quick and easy, and the extra calories can be applied to delicious (and iron rich, if you choose Alvarado Street sprouted whole wheat bread) homemade cheesy toast.

Serves 2.


4 strips bacon or “unbacon”
1 medium onion, diced
2 tsp. olive oil
3 stalks celery, sliced thin
2-3 red potatoes, cut in small cubes
1 clove garlic
1 bay leaf
1 8 oz .bottle clam juice
1/2 cup water
1 10 oz. can clams
1 cup half and half
1/4 tsp. nutmeg
pepper to taste
salt to taste


In a heavy saucepan, cut bacon or unbacon into bits and cook until crisp, adding olive oil if needed. Remove and reserve. In the same pan, sauté onion in olive oil until soft, 4-5 minutes. Add celery and cook another 2-3 minutes. Add potatoes, garlic, salt, bay leaf, clam juice and water. Cook until potatoes are tender, about 20 minutes. Remove bay leaf and garlic clove. Mince clams if desired – some people prefer whole baby clams. Add clams and half & half to vegetables and cook gently until clams are heated through. Taste and add nutmeg, salt and pepper. Sprinkle with reserved unbacon and serve.