April 9, 2010

Clam & Vegetable Chowder

My friend, Rachel, shared some of her fresh razor clams with me this week. I don't cook meat much, but I do when I receive gifts from the sea. This is what I did with them.

Clam - Vegetable Chowder

Sauteed chopped: red onion, celery, half a fennel bulb, 1 fresh jalapeño, and a leek, in a little coconut oil. Added freshly ground sea salt, pepper, dill, and thyme. When it was all tender I added some coconut milk and water enough to cover.

I put the clams and a cucumber in the food processor. I didn't process until they were pureed, the clams still had some texture. I added this to the vegetable mixture.

I brought it to a boil then reduced the heat and added grated carrots, sliced and chopped orange bell pepper, some sliced green rings, and a chopped fresh jalepeño pepper.

In a separate shallow pan I steamed four red potatoes, sliced to about an inch and a half thick. I mashed the potatoes with the water they cooked in and added it to the vegetable and clam mixture. The potatoes gave it a creamy texture.

This all simmered for about 20 minutes.

I like the texture of the vegetables, if you want a creamier consistency, puree about a third of the soup in the blender and then pour it back in the pot. I sure enjoyed my lunch today.


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