Whole30 Manhattan Clam Chowder

Scale

1 tablespoon Avocado Oil

1 tablespoon Ghee

2 Carrots, diced

2 Stalks Celery, diced

1 cup Celery Root, diced

2 tablespoons Tomato Paste

4 cloves Garlic, minced

46 ounces Clam Juice

4 – 6.5 ounce Cans of Clam

1 tablespoon Fish Sauce

28 ounces Fire Roasted Crushed Tomatoes

2 Bay Leaves

2 teaspoons Dried Thyme

1 teaspoon Salt

½ teaspoon Pepper

1 pinch Red Pepper Flakes

½ cup Parsley, chopped

Heat olive oil and butter in a stockpot.
Sauté onions, celery, celery root and carrots until they begin to soften.
Add in tomato paste and garlic and cook for a couple of minutes
Add clam juice and juice in the canned clams (set clams aside), crushed tomatoes, and fish sauce
Add thyme, red pepper flakes, half of the parsley, bay leaves, and salt and pepper
Simmer on low for 20 minutes.
Add in clams, lemon juice and additional salt and pepper if needed.
Remove bay leaves, top with parsley and serve.

Find it online: https://mylifeasrobinswife.com/whole30-manhattan-clam-chowder/