Scallop Chowder

I have gotten many inquiries on ideas for meals, and because I am fairly erratic in what I eat I think the best way to respond is to just show what I cook at home (highlighted in my Instagram feed above). Today I made scallop chowder. Chowder is thickened not from cream or vegetables but with flour. Because conventional flour contributes to metabolic decline, migraines, stomachaches, and a host of other problems I use heirloom flours in my cooking. Here I have used einkorn flour to thicken the chowder. While all grains pose a problem to human digestion, einkorn is one of the easiest grains to digest and is safer and gentler on the stomach. The addition of much coconut oil and butter (in the sauté) and cream help further to protect against health problems caused by grain. Clam juice for the broth delivers a huge amount of B12, the carrots lend plenty of carotenes for the body to make vitamin A, and scallops themselves are an awesome protein source with some minerals such as selenium and zinc. How foods such as this can help to restore your metabolic rate is heavily discussed in my new book, Fuck Portion Control. A video walkthrough for making scallop chowder is on my instagram account in my "Food" highlight.

Enjoy!

SCALLOP CHOWDER

1 leek, julienned
4 large or 6 small carrots, cubed
2 celery stalks, chopped
1 fennel bulb, julienned or chopped
2 cloves of garlic, diced
1 tbsp sea salt
1/2 cup of heirloom flour such as einkorn, kamut, or spelt
3 or 4 yellow potatoes, cubed
8 oz clam juice
1 quart vegetable or seafood broth
1 tsp thyme
Half a lemon (optional)
Scallops (amount as desired, cubed or left whole)
6 tbsps Butter
1/2 cup heavy cream

In a large pot add 4 tbsps of butter, the leek, carrots, celery, fennel, garlic, and salt. Sauté until onions begin to turn golden. Sprinkle flour over vegetables and stir, continuing to cook for a few minutes until flour is incorporated. This should become fairly thick. Add broth, clam juice, potatoes, and thyme. While this comes to a boil, in a separate pan over medium-high heat fry scallops in the other 2 tbsp of butter until edges just barely brown. Turn off heat, allow to cool slightly (hot butter added to the broth, even if the liquid is boiling, will cause it to erupt), then add to pot. Cover and cook for 25-35 minutes until potatoes are soft but not mushy. Remove from heat, spritz lemon and stir, then stir in cream. Serve with crusty heirloom grain bread.