This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It is not a matter of indifference whether we like oysters or clams, snails or shrimp, if only we know how to unravel the existential significance of these foods." -Jean-Paul Sartre, Philosopher
Clam chowders are really great. The ultimate in comfort food. Most folks are one or the other - New England Clam Chowder or Manhattan Clam Chowder. There are great things about both and lovers of one should actually be lovers of the other because they are two different soups but both share potatoes and clams as their core ingredients.
The key is starting with fresh clams. You can purchase clams already shucked but it is so much better to steam your own because the broth is what gives this soup so much flavor. If you do use pre-shucked clams, make sure to use the liquid they are packed in. This might not give a strong enough flavor of the ocean and using a cup of shrimp stock instead of the water will work great.
Note that there is no added salt in this recipe. The clam broth that is reserved and strained after steaming the clams has a salty flavor and adds a depth to the rich flavor of the soup.
This is a great example of Mediterranean diet translated for the American kitchen. Seafood, veggies, fruits, and great quality oil: four points toward your Mediterranean diet score in a soup that is quintessentially American.
Servings: 4 | Serving size: 2 1/2 cups soup
Cooking Time: 60 Minutes
This recipe can easily be multiplied or divided by 2 and makes great leftovers.
Scrub the clams under cold water.
Place the water in a large stock pot over high heat. Add the clams and cover.
Cook until the clams are open.
Remove from the heat and set the clams aside.
When cool, remove the clams from the shells and set aside.
Strain the clam water through a cheesecloth or coffee filter.
Place the oil in a large sauce pan over medium heat.
Add the garlic and cook for about 2 minutes. Stir frequently.
Add the celery and onions.
Cook for about 3 minutes until they begin to soften.
Add the tomatoes, bay leaves, oregano, red pepper flakes, thyme, potatoes and pepper.
Add the reserve clam broth, vegetable stock and water.
Stir, reduce the heat to simmer and cover the soup.
Simmer for at least 50 minutes until the potatoes are soft.
Add the clams and cook for another 5 minutes.
Serving size: 2 1/2 cups soup
|Calories 190||Calories from Fat 32|
|% Daily Value|
|Total Fat 3.5g||4%|
|Saturated Fat 0.5g||3%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 31g||11%|
|Dietary Fiber 7g||24%|
|Vitamin A 9%||Vitamin C 41%|
|Calcium 9%||Iron 16%|
|Vitamin K 20mcg||Potassium 1000mg|