New England Style Clam Chowdah

Jump right in, the chowder is warm, lol! Not exactly a New Year’s Resolution-type recipe featuring copious amounts of detoxifying veggies and no sodium… however, I used light cream instead of half and half and added chopped celery which the original recipe didn’t call for. It may not be the healthiest meal choice but it makes me happy and gosh-darn it, that’s a goal for 2019 too! Enjoy!!

Ingredients: Serves 6 – 8

  • 4, 6.5 ounce cans of chopped clams in juice
  • 1 tbsp olive oil
  • 6 slices of low sodium bacon cut into lardons
  • 1 large yellow onion, diced
  • 3 stalks of celery, chopped
  • 4 – 6 Yukon Gold potatoes, peeled and chopped
  • 3 tbsp of flour
  • 3 cups light cream
  • 1 tbsp fresh thyme
  • 2 bay leaves
  • milk for thinning
  • kosher salt
  • black pepper
  • tabasco, if desired
  • oyster crackers for garnish

Directions:

  1. Drain clams and reserve the juice.
  2. In a large enamel coated pot with lid, heat the olive oil over medium-high heat.
  3. Add the bacon and cook until bacon starts to crisp.
  4. Add the onions and celery and cook until onions are translucent, celery softens and bacon is almost fully cooked.
  5. Reduce heat to medium and add the potatoes. Mix well, partially cover and cook for five minutes.
  6. Sprinkle mixture with flour and stir to coat.
  7. Add reserved clam juice and mix well until there are no lumps.
  8. Slowly add the cream while stirring continuously.
  9. Add the thyme and bay leaves, reduce heat and let simmer, partially covered for 15 – 20 minutes.
  10. Season with salt, pepper and tobacco to taste. Use milk to thin the soup if desired/needed. Remove bay leaves.
  11. Turn heat off, add clams and mix well. Let stand 5 minutes.
  12. Stir once more and ladle chowder into soup bowls and top with oyster crackers.

*Adapted from Anne Burrell

Monday Minestrone

Sometimes I find it difficult to cook on Monday nights… just because it’s Monday, after all!? But this easy Minestrone soup comes together quickly, feeds a small crowd and will leave you not only full but proud of how you started off your week of suppers!

Ingredients: Feeds 6 – 8

  • 4 cups low sodium chicken stock
  • 1, 15 oz can diced tomatoes with juice (I like Muir Woods, Fire Roasted)
  • 1, 15 oz can dark kidney beans, drained
  • 1 bunch of celery, chopped
  • 3 – 4 carrots chopped
  • 1 cup chopped kale (I use Lacinto)
  • 1 sprig rosemary
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp oregano
  • 2 cups uncooked pasta (something small in size like Pipette)

Directions:

  1. Bring a small pot of salted water to a boil for the pasta and cook according to package directions.
  2. Meanwhile, in a large pot over medium heat, combine the other ingredients and bring to a boil then reduce to a simmer. Cook for 20 – 30 minutes or until veggies are fork tender. Remove rosemary stem.
  3. Drain pasta and add to the soup. Taste and add additional salt and/or pepper if desired.

Suggestions:

  • This soup can be made ahead and reheated. If planning on doing so, leave out the pasta until you’re ready to reheat and serve or it will soak up all the liquid!
  • Try adding additional protein like meatballs! Leftover meatballs work great but if not, I always have Trader Joe’s mini party meatballs in my freezer and they work like a charm!