It is Tuesday Twister time again. I have been cooking A LOT, but only have this picture to show for it right now. The rest are still on my camera (which I will be posting, eventually).
I love hearty fall food. By the end of summer I am done eating lettuce and am ready for something with substance.
How about you? Do you like to eat with the seasons?
I like this recipe because it has added vegetables. Not just the traditional potato and clam, clam chowder.
Vegetable Clam Chowder
1 slice bacon, browned and crumbled (optional)
1 medium onion, diced
1 stalk celery, finely diced
1 medium carrot, finely diced
1 clove garlic, minced
2 tbsp butter
1 tbsp fresh-ground whole wheat flour
3 medium Yukon gold potatoes
½ tsp sea salt
¼ tsp pepper (white is best)
½ tsp dried thyme
Dash of cayenne pepper
2 cups raw milk
1-5.5 oz. can clams (2 if you like a lot)
1 tsp fresh parsley, chopped
Chicken broth, or bouillon
1 cup raw spinach or kale, chopped
In a large sauce pan brown the bacon. Remove the bacon and grease, except for
1 tbsp, from pan. Cook onion, celery and carrot in the remaining bacon grease for 5 minutes. If not using bacon cook in butter. Add the garlic and cook for 1 minute, then set aside.
Boil the potatoes in a small saucepan, with just enough chicken broth to cover them, until soft. In the large saucepan melt 2 tbsp butter, add 1 tbsp flour, and cook 1 minute, stirring continuously. Slowly pour in milk a little at a time stirring constantly until all milk is incorporated.
Add the remaining ingredients except parsley. Return bacon, onion, celery, carrots and potatoes to pan, and stir in spinach. Heat through, but do not boil. Top with parsley and serve.
*If you want a thicker soup, thicken with 1 tbsp cornstarch mixed with 1 tbsp milk or cream. However you will need to boil 2 minutes if adding cornstarch.
**NOTE–I did not put bacon in the chowder that I made.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.