Cheater Clam Chowder

Posted by Brette in Food

Clam Chowder 3-1-2015 7-22-55 PMI spent summers in Maine as a child where clam chowder was a staple of our lives. I still love to make it, but it’s a tough one because it does not freeze well, so I have to make the right amount so that there won’t be more leftovers than we can eat. I recently made up a batch but was out of celery so I had to improvise. I also admit I regularly use flour to thicken and do not have the patience to wait for the potatoes to do the work. Yes, I’m a cheater, but you’d never know eating this. This soup is ready in about half an hour and will serve 4 for dinner with a little bit leftover for lunch the next day.

Before I share the recipe, I also have to comment on the clams. I’m a cheater so I’m not using fresh clams. You shouldn’t be surprised. For years I was using frozen clams, but I stopped using them because they were from China and I wondered what was actually in them. Now I use canned clams in juice that is from Maine. They taste much better, are more tender, and the juice adds flavor. This soup is always a big hit in my house and it’s perfect for a cold day.

Cheater Clam Chowder
 
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Serves: 4
Ingredients
  • 4 slices bacon, chopped
  • 1 medium onion, chopped
  • ¼ cup flour (I used gluten-free)
  • 1 tsp celery salt
  • 16 ounces bottled clam juice
  • 13 ounces canned clams with juice
  • 2 cups skim milk (I used lactose-free)
  • ¼ cup heavy cream
  • 1 large carrot or 2 small, peeled and chopped
  • 1 medium parsnip, peeled and chopped
  • 1 medium potato, chopped
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried parsley
  • salt and pepper to taste
Instructions
  1. Cook bacon in a large pot until crisp. Remove the bacon and leave the grease.
  2. Add onion and cook over medium heat until translucent.
  3. Stir in flour and cook for about a minute.
  4. Add celery salt and clam juice, and stir, scraping the bottom of the pot.
  5. Add clams, milk, cream, carrots, parsnip, thyme, parsley and salt and pepper.
  6. Cook over medium high heat, keeping it just below a boil for about 20 minutes or until vegetables are tender and soup is thickened.

 

I spent summers in Maine as a child where clam chowder was a staple of our lives. I still love to make it, but it’s a tough one because it does not freeze well, so I have to make the right amount so that there won’t be more leftovers than we can eat. I recently … Read more →

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Minestrone Soup

Posted by Brette in Food

MinnestroneSoup (1)Minstrone soup is my latest creation in my soup extravaganza. I love the way this smells – like a full meal. This makes a wonderfully thick soup that is very filling. I used fresh beans, but you could use frozen without a problem.

4.7 from 3 reviews
Minestrone Soup
 
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Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 ribs of celery, chopped
  • 2 cloves of garlic, chopped
  • 5 carrots, peeled and thinly sliced
  • 1 medium zucchini, halved the long way then thinly sliced
  • 2 15 ounce cans of diced tomatoes
  • 32 ounces chicken broth
  • 32 ounces vegetable broth
  • 1 15 ounce can kidney beans
  • 1 cup fresh green or yellow beans, cut into 1 inch pieces
  • salt and pepper to taste
  • Leaves from two sprigs of oregano
  • 5 basil leaves, chopped
  • 1 cup elbow macaroni (I used gluten-free)
  • ½ cup grated Parmesan cheese
Instructions
  1. Heat a large soup pot over medium high heat. Add the oil, onion, and celery, cooking until the onion softens and starts to brown.
  2. Stir in garlic and carrots and cook for 2-3 minutes. Stir in zucchini and cook another 3 minutes.
  3. Add tomatoes, both broths, kidney beans, green beans, salt, pepper, oregano and basil. Increase heat to high and bring to a boil. Cook until the beans are tender.
  4. Reduce the heat to low and stir in the pasta. Cook until it is tender.
  5. Stir in the cheese and serve.

 

Minstrone soup is my latest creation in my soup extravaganza. I love the way this smells – like a full meal. This makes a wonderfully thick soup that is very filling. I used fresh beans, but you could use frozen without a problem. 4.7 from 3 reviews Minestrone Soup   Print Ingredients 2 tablespoons olive … Read more →

11 Comments ,

Mushroom, Kale, and Rice Soup

Posted by Brette in Food

MushroomSoupIt is definitely soup season, but at my house I’m making soup several times a week to feed my father-in-law (a true soup fan) while my mother-in-law is in rehab for a nasty fall. I’m making big batches, so we can have some dinner, I can send some home with him, and I have some to freeze. At the rate I’m going, I’m completely set should we be snowed in all winter.

My latest creation is mushroom kale soup. It’s hearty, it’s healthy, and it was easy to make. This was fantastic served with garlic bread.

5.0 from 1 reviews
Mushroom Kale Soup
 
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Serves: 8
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 carrots, peeled and thinly sliced
  • 15 ounces of baby bella or white mushrooms, thinly sliced
  • 4 ounces of mixed mushrooms, thinly sliced (oyster, chanterelle, shitake, portabella, whatever you like)
  • salt and pepper
  • 3 sprigs fresh thyme
  • 2 sprigs fresh parsley, chopped
  • 32 ounces mushroom broth
  • 32 ounces chicken broth
  • 2 large leaves of kale, stem removed, chopped
  • 1½ cups cooked brown rice
Instructions
  1. Heat the oil in a large pot over medium high heat and add the onions, cooking until they soften. Stir in the carrots and cook about 5 minutes on medium heat.
  2. Stir in the mushrooms and cook for 2-3 minutes.
  3. Add salt and pepper, stripped leaves from the thyme, parsley and the two types of broth
  4. Bring to a boil and add the kale.
  5. Cook on medium high until the carrots are fork tender, about 10 minutes.
  6. Stir in the rice.

 

It is definitely soup season, but at my house I’m making soup several times a week to feed my father-in-law (a true soup fan) while my mother-in-law is in rehab for a nasty fall. I’m making big batches, so we can have some dinner, I can send some home with him, and I have some … Read more →

8 Comments , ,

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