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Skinny New England Clam Chowder

chowder1 1/2 Cup minced onion

1 1/2 Cup chopped organic celery

1 1/2 Cup chopped organic carrots

2 cloves garlic, minced

1 Cup cubed organic potatoes (skin on)

1 – 8oz. bottle clam juice

3 – 6.5 oz. cans chopped clams in juice, drained – reserve juice

½ tsp. liquid smoke

1 ½ tsp. worchestershire sauce

½ tsp. thyme

2 bay leaves

1 tsp. paprika

1 tsp. pepper

A dash of ceyenne

1 large (or 2 medium) head organic cauliflower cut into flourettes

1 Cup organic veggie broth

2 Cups unsweetened almond milk

2 T organic red wine vinegar

1 T organic lemon juice

1 tsp Mediterranean sea salt

3 T fresh chopped parsley

4 T organic corn starch mixed with 6 T cold water


In a large pot cook onion, celery carrots and garlic until tender; add potatoes, clam juice, reserved juice from clams, liquid smoke, thyme, bay leaf and pepper; bring to a boil then reduce to simmer for 20 minutes or until potatoes are fork tender. Meanwhile, bring veggie broth to a boil and add cauliflower; cook 10 minutes until fork tender. Pour into blender and blend with almond milk, vinegar, lemon juice, salt and parsley until smooth; add to other vegetables (make sure potatoes are fully cooked); stir in clams and enjoy!