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Export 12 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Ladle into serving bowls and top with bacon and chives.