Sunday, February 24, 2008


Plum Island Sound clam chowder (recipe in the comments)
Sourdough bread
Sauteed green and red peppers

Hot tea
Winter peach pie
We're making a big batch of soup tonight so that we can eat half and take half to some friends who have a brand new baby girl. This is a wonderful clam chowder - not at all heavy, but with a hint of creamy-ness that makes it feel special. Oddly, it's made with no cream at all, so it's one of the healthier clam chowder recipes I've seen. The addition of marsala gives it just the right finishing touch to keep it from being too ordinary. The peppers were a wonderful side, but just a bit of bread and salad would make this a most satisfying meal.

Prep Notes
Difficulty: Moderate
Chopping: Bacon, onion, celery, potato, parsley
Time: 45 minutes
Make ahead: This saves and even freezes well.

J: "Can we move to Plum Island?"
M: "Holy chowder, Batman!"

1 comment:

J said...

Plum Island Sound Clam Chowder – Cooking Light
Serves 8 as a starter, 4 for a main course

4 (6 ½ -ounce) cans chopped clams
12 oz clam juice
5 slices bacon
¾ cup finely chopped onion
½ cup finely chopped celery
1 ½ teaspoons butter
3 medium sized red potatoes, UNPEELED and diced
1 tablespoon fresh thyme leaves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 bay leaf
2 ¼ cups evaporated fat-free milk
1 ½ 2 cups 1% low-fat milk
1 ½ tablespoons marsala
1 tablespoon chopped fresh parsley

Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.

Cook bacon in a large soup pot over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Crumble bacon and return to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender.

Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and marsala. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.