Ingredients

The following ingredients have 4 Servings
  • 1 cup raw cashews
  • 2 ½-3 cups chicken broth (divided)
  • 6 slices bacon (sliced)
  • 1 medium white onion (chopped)
  • 2 stalks celery (chopped, leaves discarded)
  • 2-3 cloves garlic (minced)
  • 3 tablespoons arrowroot powder
  • 1 pound red potatoes
  • 1 cup clam juice
  • 1 bay leaf
  • 3 6.5-ounce cans chopped clams (undrained, 19.5 ounces total)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • fresh chives (thinly sliced, for garnish)

Instruction

  • Place cashews in a medium heatproof bowl. In a saucepan bring 1 cup of chicken broth to a boil, then pour over cashews. Set aside.
  • Cook bacon in a medium saucepan until crisp then, using a slotted spoon, transfer to a paper towel-lined plate. Pour all but 2 tablespoons of bacon grease and return saucepan to stove over medium heat.
  • Add the onion and celery to the saucepan and cook until softened, about 5 minutes. Add garlic and sauté until fragrant, about 30-60 seconds. Sprinkle arrowroot starch over and stir until well combined.
  • Pour in 1 1/2 cups chicken broth and whisk until smooth. Add the potatoes, clam juice, and bay leaf to the saucepan and bring to a boil. Reduce the heat and simmer until potatoes are cooked through and tender about 15 minutes.
  • Meanwhile, make your cashew cream: pour chicken broth-cashew mixture into a high-speed blender and blend until completely smooth. Pour cashew cream, clams, and plenty of salt and pepper into saucepan and stir. Add the extra 1/2 cup of chicken broth, if desired, to thin. Return to a simmer and cook a couple of minutes or until flavors are melded.
  • Ladle into serving bowls and top with bacon and chives.