Wheat-free * Dairy-free * Gluten-free * Paleo ~~~
Every now and then I get a craving for clam chowder. In my dreams it’s that velvety, unctuous, creamy New England Clam Chowder with just a hint of bacon…
Oh well, that was before the “dairy and wheat problem” and now I can dream of it, but sipping it is out of the question. But that doesn’t mean I have to forgo Clam Chowder – there is always Manhattan-style that has its own special appeal. Personally, I like it with a bit of a bite from plenty of black pepper, but you can tone it down to your own tastes. Also, after lots of fooling around with the recipe, I find that chopping all the vegetables fairly finely helps the flavors meld so much better than larger pieces. Of course having a food processor makes this a snap.
I make this on a kind of regular basis. It’s only fair to tell you that this is more of a vegetable soup with clams than a clam soup with vegetables. It makes a large batch, but it freezes nicely so you don’t have to worry about what to do with leftovers.
About the ingredients:
The Clams – So I confess that I am a horrible person because all the recipes I saw online from “big name” cooks start out with fresh clams and honestly – that is not something I routinely keep in my pantry or even refrigerator. So, I use canned minced clams and if I want to boost the clamminess, I substitute clam broth instead of some of the vegetable or chicken broth.
I use waxy (boiling) potatoes because I think they hold together better than baking potatoes.
I use 2 kinds of canned tomatoes – crushed and stewed. The crushed gives a more intense tomato flavor and the stewed (or you can use diced) gives you the tomato pieces.
I love this soup because I always have the ingredients on hand so when the weather is particularly nasty and I want soup, I don’t have to go out of the house to buy any ingredients. (more…)