One of my favourite foods for supporting women's hormone health is clams (and shellfish in general). They often aren't thought about when we put together our grocery lists, but I'm here to change that today!
Clams contain many of the essential nutrients that we needs to support hormone health. They are one of the greatest sources of vitamin B12 available, along with liver (that's a conversation for another day!). B12 is necessary for optimal energy, thyroid health, brain health, and so much more. Clams are rich in zinc, and absorbable iron, as well as selenium, which is important for healthy thyroid function. They are rich in protein for supporting muscle maintenance and growth, as well as blood sugar regulation. And they are a great source of omega 3 fats that support healthy hormones, tissues, and keep inflammation at bay.
As well as being extremely beneficial for health, clams can be an affordable option. I often look for frozen clams that are already shelled for ease of use. You can even pick up a couple of packages when they are on sale and keep them frozen until you are ready to add them to a meal. They go great in a tomato or cream based pasta sauce to jazz up your favourite bean based pasta or spaghetti squash, but I'm going to share my favourite recipe to use these little gems. I especially love this recipe in the winter, or to support me in my luteal phase, when I'm craving comfort foods and need more nutrient dense carbohydrates and proteins.
Creamy, Veggie Rich Clam Chowder
Ingredients
1 tbsp ghee
1/2 small cauliflowerchopped into florets (about 3 cups florets)
1 medium onion diced
2 cups chicken broth
2 small carrots diced
1 stalk celery diced
2 medium white potatoesdiced
Package of frozen clams
1 tsp fish sauce or Braggs Liquid Aminos
1 cup coconut milk full-fat
Sea salt and black pepperto taste
Instructions
In a Dutch oven or large pot, combine the cauliflower, half the onion, and the broth. Bring to a boil and cook until the cauliflower is tender, ~10 minutes. Carefully remove to a blender and purée until you get a thick liquid. Set aside.
In the same (now empty) Dutch oven over medium heat, add 1 tbsp ghee, the other half of the onion, carrot and celery, pinch of salt and pepper. Cook and stir until the veggies soften but don’t really brown, about 10 min.
Add the potato, clam JUICE (save clams off to side until later), and the cauliflower “soup” from earlier. Bring to a boil, then reduce to a simmer until the potatoes are soft, about 10 minutes.
Stir in the clams, fish sauce, and coconut milk, stirring to combine and warming everything through. Adjust seasoning with salt and pepper. If you find the broth is too thick for your liking, you can add a little extra chicken broth to thin it out. You can serve it like this, or crumble on some cooked bacon, if you are a bacon fan!
Let me know, are you going to add clams to your grocery list?
And if you love this recipe, leave a comment below; I'd love to hear how it turns out for you!
XO
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