New England Clam Chowder

Busy Mama Recipes

Kevin loves clam chowder.  He says it's his favorite soup.  He didn't eat meat for 17+ years (I didn't for 3, until I got pregnant), so we didn't have it often. It's just not the same without bacon and chicken stock.  Fortunately for me, I was able to persuade him to eat some red meat, so this soup is an occasional treat for us:-)  I love cooking dishes that Kevin loves.  It makes it more fun!

Ingredients
2 Carrots, peeled and diced
2 Celery stalks, diced
1 Large white onion, diced
3 Russet potatoes, peeled and diced
3 Tbs Butter 1/2 cup Flour
1/2 cup dry White Wine
1 12 ounce bottle Clam Juice
24 ounces Chicken Stock
3 small cans chopped clams
7 slices bacon, chopped
1 Tbs Worcestershire Sauce
1 Tbs Tabasco
1 cup Heavy Whipping Cream
3 Tbs chopped fresh Dill
Juice and zest of one lemon
salt, pepper, and paprika

Directions

In a large, heavy bottom stock pot, sautee the bacon until crisp.  Remove the bacon but leave the grease.  Cook the carrots, celery, onion, and potatoes in the grease, and add butter.  When the veggies are tender, deglaze the pan with white wine.  Sprinkle the flour over the veggies, stirring iften to prevent burning and sticking.  Cook for about 3 mintues, until the raw flour taste is gone.

Add the clam juice and chicken stock.  Simmer for about 20 minutes.  Remove from heat and use an immersion blender to blend.  The goal is to make to soup thick, not to completely puree it.  Only blend for a minute or so, it's good to still have chunks of vegetables in the soup.

Add bacon, clams, heavy cream, lemon, Tabasco, Worcestershire, dill, and spices to the soup.  Simmer for 25-45 minutes.  If soup is too thick, add more stock or cream.  If it is too thin, cook to reduce, or add butter and flour***

***Use your fingers to roll together little balls of equal parts butter and flour.  Once they turn into "dough", they can be added to any soup or sauce to thicken it.

Vegan (or not) Black Bean Soup

We had this tonight for dinner and it was so good.  I made the vegan version (veggie stock instead of chicken stock, omitted the meat) and served it with chicken quesadillas.  I have also made it with meat and served it with a green salad.  This Mexican Salad Dressing Recipe on  a salad makes a perfect soup and salad combo dinner.

Start with Mirepoix:
1 carrot, peeled and diced
1 celery stalk, peeled and diced
1 white onion, diced
1 red bell pepper
3 cloves of garlic, peeled

In a large, heavy bottom stockpot, sautee the mirepoix in a little butter (or EVOO, if your making it vegan).  Stir occasionally so nothing burns or sticks.  In the meantime, work on preparing the remaining ingredients.

Remaining Ingredients:
2 large tomatoes, diced (or one can of diced tomatoes in juice)
2 jalapenos, diced
zest and juice of 1 lime
3 cans of black beans
1 bunch cilantro, finely chopped
1 tbs cumin
salt and pepper
chile powder
6-10 cups veggie or chicken stock (the amount you used depends on how thick you want the soup in the end.)

After the mirepoix is tender, deglaze the pan with the lime juice.  This will add flavor to the soup.  Add the tomatoes, all peppers, and black beans (with the liquid) to the soup.  Heat until bubbling.  Turn down to medium low heat and simmer for about 20-25 minutes, stirring occasionally.

Take the soup off of the heat and lightly puree with an immersion blender.  Don't blend completely, just enough to make the soup thicker.  It will be like having heavy cream in the soup, but without having to add any.  There should still be chunks of veggies and whole beans.

If you don't have an immersion blender (which is my favorite kitchen gadget ever... I use it for everything.  I highly recommend getting one) you can use a food processor or blender to do small amounts of the soup at a time.  Be careful, because if the soup is too hot, it will come out of the top of the blender or food processor.  You have to let it cool for a while before blending it, which is why immersion blending is more convenient.

This Kitchen Aid Immersion Blender is like the one I have.  I love it, and the price is affordable. 

Return the soup to the heat and and simmer while adding the remaining ingredients.  Once everything is stirred in, you can remove from heat and serve with green onion, cilantro, and tortilla chips.  Stewart liked cotija cheese and sour cream on his, but of course, it's not vegan anymore.

Variation: Add chorizo to the soup after you are done pureeing it.  You can also add cooked chicken, shredded pork, or even cooked beef if you wanted.

Roasted Asparagus with Balsamic Drizzle

This is the yummiest way to have asparagus!


Start with fresh, washed asparagus.  Make sure to fill the sink with cold water and wash it, rather than run water over it.  Since it grows in sand, bits can be missed easily.


Cover a baking sheet in tin foil and lay the asparagus on it.  Drizzle EVOO, salt, and pepper all over.  Add minced garlic (the amount is based on the amount of asparagus you have).  Toss it all together so the asparagus is completely coated.  Bake on 375 for 15 minutes.


When it is done cooking, take out of the oven and drizzle balsamic vinegar on it.  


And... enjoy!


PS It's also good when you cook it on the grill instead:-) Use tin foil or a grill basket, and it's perfect for Summertime outdoor picnics!

NOTES:  I have made this with lemon juice and zest tossed in with the oil.  It's amazing.  I have also added onion "rings" which give it a great flavor.

This recipe works with long green beans too!