Clam Chowder

Clam

Clam

When January rolls around, most of us are trying to find ways to make up for our indulgent holiday diet. Of course, for a chef, forsaking butter and cream in a recipe seems sacrilegious. BUT, I’m here to say that it can be done from time to time, with excellent results.

This month the theme of my cooking classes has been ‘Winterfare’. I’ve focused on foods that warm the heart and the home. I invented a chowder that utilizes potatoes as a thickener. They make a great stand-in for cream without the added fat.  I decided to revamp the recipe a bit for my clients and make a clam chowder.

Clams are fantastic in taste and ease of use. The best way to make this chowder is to use fresh clams and allow them to steam open while the spinach wilts. BUT, the easiest way is to buy a can or jar of clams in their juice. This way you get the most meat and flavour for the least amount of cost. Either way, this soup hits the spot.

Recipe: Clam Chowder

Ingredients

  • 5 lb. of russet potatoes, peeled and cubed
  • 1/2 lb. of bacon, chopped
  • 1 tsp. of minced garlic
  • 1 cup of chicken stock
  • 8 cups of fresh spinach
  • 2 cups of milk
  • 1 cup of water
  • 1 can of clams, with their juice
  • 2 tbsp. of Seasoning Salt

Instructions

In a large pot of boiling, salted water, cook the potatoes until soft. Drain them and then divide them between 2 bowls. Mash half of them and set both bowls aside. Meanwhile, in the pot, cook the bacon over medium heat until crispy and then add the garlic and saute until fragrant. Add the chicken stock and the spinach and cook the spinach until wilted. Add the milk, water, clams and their juice and the mashed potatoes and season the soup with the seasoning salt, to taste. Gently add the cubed, cooked potatoes and serve.

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