You know what they say: if it's too good to be true, then it probably is. For a while, the weather was unseasonably warm, and I started to think there might not be a Winter in the Bay Area. But then this week hit, and boy, was I wrong. Not only is it cold, but the sky's poured rain incessantly, and the bleak forecast continues all week.
So I did what I'm wont to do in cold weather: I made clam chowder.
Keep reading for the most creative clam chowder recipe you've seen yet.This rendition, which comes from chef Sam Talbot's new book, calls for a few unusual additions: celery seeds, rice flour, and almond milk.
You may be skeptical at the moment, but I promise you won't be once you try it: it's zippy, creamy, and briny all at once.
Once the chowder comes together, it's finished with a generous dusting of fresh dill weed. I promise you, there's no better antidote to crappy Winter weather.
What have you been making lately?
2 tablespoons olive oil
2 slices thick-cut bacon, chopped into small pieces
1 pound red or white russet potatoes, peeled and coarsely chopped
1 large Vidalia or yellow onion, diced
2 celery ribs, diced
2 garlic cloves, finely chopped
1 1/2 teaspoons Old Bay seasoning
1 tablespoon celery seeds
1/4 cup rice flour
2 8-ounce cans minced clams
1/2 cup dry white wine
2 cups bottled clam juice
2 cups low-sodium chicken broth
1 cup almond milk
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
2 dozen littleneck clams, scrubbed
1/4 cup chopped fresh dill
Salt and freshly ground pepper
- In a medium saucepan, heat the oil over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon begins to brown, two to three minutes. Add the potatoes, onion, celery, garlic, Old Bay seasoning, and celery seeds. Cook, stirring frequently, until the onion and celery are translucent, two to three minutes.
- Sprinkle the rice flour over the vegetables and stir for one minute to make a roux. Add the canned minced clams and wine, stirring well to combine. Pour in the clam juice, broth, milk, Worcestershire sauce, and hot sauce. Bring the soup to a simmer and cook, stirring occasionally, until the potatoes are fork-tender, about 45 minutes.
- Add the whole clams and the dill, cover the pot, and cook until the clams open, eight to 10 minutes. Discard any unopened shells. Season to taste with salt and pepper.
Nutritional information per serving: 236 calories, 15 g protein, 25 g carbohydrates, seven g total fat (one g saturated), 32 mg cholesterol, three g fiber, 1,169 mg sodium
Reprinted from: The Sweet Life © 2011 by Sam Talbot. Permission granted by Rodale, Inc. Available wherever books are sold.
- Soups/Stews, Chowder
- North American