Clam chowder can be the perfect soup for a cool blustery evening, as well as a wonderful hardy compliment to a summer salad. The clams always seem reminiscent of time spent by the sea and resonates as the perfect...
Clam chowder can be the perfect soup for a cool blustery evening, as well as a wonderful hardy compliment to a summer salad. The clams always seem reminiscent of time spent by the sea and resonates as the perfect soup for every season throughout the year. The disappointment is realizing that it should most likely be consumed sparingly since it is usually loaded with heavy cream to obtain its delicious texture. Luckily, this recipe has been reinvented so that you can enjoy it completely guilt free anytime of year.
Cauliflower Clam Chowder with Bacon
- 2 - 6.5 oz cans of baby clams packed in clam juice
- 16 oz bottled clam juice
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 head of cauliflower, chopped and steamed
- 4 slices thick-cut bacon, chopped
- 1 cup water
- 1/2 cup of coconut cream
- 1/4 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tbsp fresh minced parsley leaves
- Salt and pepper to taste
- Use a large pot or dutch oven and cook the bacon over medium heat until it is crispy.
- Remove the bacon, and set aside. Drain the pot only leaving a tbsp of bacon grease behind.
- Increase heat to medium and add the onions. Saute them until they are slightly browned.
- Add the steamed cauliflower, clam juice, water, coconut cream, thyme, and rosemary.
- Let everything come to a boil and then reduce the heat to low and allow to simmer for approximately 5 minutes.
- Once the cauliflower is soft enough to mash, use an immersion blender to puree the soup until it is smooth.
- Stir in the canned clams, bacon, and fresh parsley. Let the soup to simmer on low for a two more minutes and then season with salt and pepper to taste.
This hardy soup will be a crowd-pleaser and no one will miss the extra calories from regular cream. Feel free to pair it with a home-baked cheddar bread loaf and a white wine with citrus notes for a wonderful meal to eat under the stars this summer. For other amazing salads and main courses that will be perfect for any dinner get together, contact us.
Clams If you're like me, sometimes there's nothing like a plate full of delicious clams steamed and seasoned just the right way. But not in a cooking mood or too busy to take the time? You can still satisfy...
If you're like me, sometimes there's nothing like a plate full of delicious clams steamed and seasoned just the right way. But not in a cooking mood or too busy to take the time? You can still satisfy that craving! Here's how to steam clams in the microwave for a quick and delicious snack or meal:
- Arrange the clams around the outer rim of a 10 to 12 inch shallow round microwave-safe dish, leaving the center open.
- Add 1/4 cup water, beer, or white wine.
- Cover with cellophane (plastic wrap) or microwave-safe plate and cook on HIGH (100%) for 2-1/2 to 5 minutes, or until all the shells have opened, rotating the dish once in the middle of cooking time if necessary. Discard any unopened clams.
- Enjoy with cocktail sauce or melted butter and your favorite seasoning! I like to spritz on a little lemon juice right out of the microwave and mix garlic powder with the butter. Yum!
And that's all there is to it! The best way to double this recipe is to do it in batches, clams are very delicate organisms and will overcook easily.
If this is your first time cooking with clams or steaming, here are some things to keep in mind:
As the clams cook they will release more moisture so be sure not to add too much extra liquid, as this will result in boiling rather than steaming.
If you're using cellophane to cover the clams, puncture a few small holes or leave a corner open to vent a small amount of steam (but not too much!). This will prevent pressure from building up, otherwise you might end up with a bit of a mess to clean up.
The clams must be alive or very fresh before cooking as they spoil very quickly. To prep for cooking simply scrub away the sand and grit under cold water. Thump on any that are open and if they don't close, toss. They are dead and should not be eaten. If you do not plan to cook them right away, you may freeze live clams for up to 3 months.
For questions, comments, or to share favorite recipes please contact us!
Please note pregnant women should not consume any shellfish, as they may contain harmful bacteria.
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