The weather here has been quite lovely, but there’s definitely a fall chill in the air.
Because chilly weather goes hand in hand with soup, (and because I recently ordered sustainable Manila clams from Vital Choice), I made clam chowder for the very first time.
This soup is adapted from Donna Hay Magazine, a publication I only recently discovered (and with which I’m already totally and completely in love). I highly recommend it; the photography is stunning and the recipes are terrific.
Clams are very nutritious: they are particularly high in protein and minerals including iron.
This New England clam chowder, embellished with plenty of vegetables and herbs, is lighter than most versions of the soup. It’s nourishing and extremely satisfying…I can’t wait to make it again.
Recipe for Clam Chowder
as with all of my recipes, use local and organic ingredients whenever possible
- *1 tablespoon olive oil
- *1 tablespoon organic butter
- *2 small or 1 medium onion peeled and chopped
- *3 garlic cloves peeled and minced
- *1 tablespoons minced fresh herbs I used a combination of lemon thyme and sage
- *1 large potato scrubbed and diced
- *1 large carrot scrubbed and diced
- *1 cup finely chopped kale
- *4 cups fish chicken, or vegetable stock
- *1 pound clams I used Vital Choice sustainable Manila clams, which are shipped frozen
- *1 cup raw or organic milk or a combination of milk and cream
- *pinch of smoked paprika
- *course sea salt and fresh ground black pepper
- *minced fresh parsley
- 1. Heat olive oil and butter over medium high heat. Add onion, garlic, and herbs. Cook for 4-5 minutes.
- 2. Add potato and carrot, and kale, along with the stock, and bring to a boil.
- 3. Reduce heat and simmer for about 20 minutes. Add clams and milk, and cook for about 4 minutes.
- 4. Stir in milk, paprika, salt and pepper. Garnish with fresh parsley before serving.