BLOG 7 Oct 31st

BRRRRRRRR! It is getting pretty chilly which is what inspired me for this week’s delicious meal! I don’t know about you but when it’s cold outside all I want is blankets, socks, and SOUP!

THEME: SOUP-ER Impressive Soup

This food is made up of almost ALL whole ingredients! Although it’s a little time consuming and contains a rather large amount of ingredients, it is worth it! You’ll end up feeling full without feeling overindulged. Have you ever purchased a can of soup at the store and felt bloated after eating it? Canned soups from the grocery store usually contain a lot of sodium in order to keep the preserve the flavor and ingredients which leads you feeling sluggish and bloated. Yuck! This recipe uses a very small amount of salt along with several whole ingredients. BAY LEAVES are included in the recipe as in many soups and stews in order to marry and blend the conflicting flavors together to create a smooth texture with a medley of flavors. Bay leaves are also responsible for the very distinctive fragrance found in most soups and stews which is why you can usually identify soups just by using our nose!

Soup is known for being a COMFORT FOOD because it leaves you feeling warm and relaxed. So EAT UP! 

 *I included a couple tips to reduce the calories and fat. See below.

RECIPE: NEW ENGLAND CLAM CHOWDER (1:40 hours)

• 8 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, opened clams discarded
• 4 slices bacon, cut into 1/2-inch pieces (substitute with Turkey Bacon)
• 3 tablespoons unsalted butter
• 2 cups finely chopped yellow onions
• 1 cup finely chopped celery
• 1 1/2 teaspoons minced garlic
• 6 sprigs fresh thyme leaves
• 2 bay leaves
• 3 cups 1/2-inch cubed, peeled potatoes, about 1 1/4 pounds
• 2 cups heavy cream (substitute with 1% milk)
• 1/4 teaspoon freshly ground black pepper
• Salt
• 6 tablespoons cold unsalted butter, cut into 1 1/2-teaspoon pieces (do not use butter to garnish)
• 1/4 cup minced parsley leaves
• 1/4 cup finely chopped chives or green onions

Directions

In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.

Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.

In a large heavy pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons. Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.

Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished with 1 or 2 pats of butter, parsley and chives (1).

Try not to devour all of it before your guests arrive!

Enjoy and be healthy!

The Food Enthusiast,

Aly

Sources Cited:

1.      http://www.foodnetwork.com/recipes/emeril-lagasse/new-england-clam-chowder-recipe/index.html