Recipe for Clam Chowder
inspired by Donna Hay Magazine
as with all of my recipes, use local and organic ingredients whenever possible
as with all of my recipes, use local and organic ingredients whenever possible
Servings: 0
Ingredients
- *1 tablespoon olive oil
- *1 tablespoon organic butter
- *2 small or 1 medium onion peeled and chopped
- *3 garlic cloves peeled and minced
- *1 tablespoons minced fresh herbs I used a combination of lemon thyme and sage
- *1 large potato scrubbed and diced
- *1 large carrot scrubbed and diced
- *1 cup finely chopped kale
- *4 cups fish chicken, or vegetable stock
- *1 pound clams I used Vital Choice sustainable Manila clams, which are shipped frozen
- *1 cup raw or organic milk or a combination of milk and cream
- *pinch of smoked paprika
- *course sea salt and fresh ground black pepper
- *minced fresh parsley
Instructions
- 1. Heat olive oil and butter over medium high heat. Add onion, garlic, and herbs. Cook for 4-5 minutes.
- 2. Add potato and carrot, and kale, along with the stock, and bring to a boil.
- 3. Reduce heat and simmer for about 20 minutes. Add clams and milk, and cook for about 4 minutes.
- 4. Stir in milk, paprika, salt and pepper. Garnish with fresh parsley before serving.