Tuesday, February 1, 2011
Market Street Clam Chowder - healthified
We love the clam chowder at Market Street. It is so delicious. Last time we were there we noticed they had recipe cards at the fish market counter. I was so excited to have their recipe. Why is it so delicious? Of course it is filled with lots of fatty fat and dairy. I was determined to healthify their recipe and it turned out amazing. Here it is:
1 large potato, peeled & diced
1 cup celery, diced (about 3 ribs)
1 cup onion, diced (about one small onion)
1 cup leeks, diced (about one small bunch)
1 green pepper, seeded & diced
1 small can chopped clams, drained (optional)
3/4 tablespoon coarse ground pepper
3-4 teaspoons salt
3/4 tablespoon thyme
6 bay leaves
1 teaspoon tabasco
3/4 cup sherry wine
2 cups water (or more - enough to just cover veggies in pot)
1/2 cup of flour whisked together with 1 cup cool water (for thickening)
4 cups unsweetened almond milk or soy milk
cashew cream - 1-1/2 cups of raw cashews blended in high speed blender with 2 cups water
In large soup pot, combine all ingredients through 2 cups water. Simmer until potatoes are thoroughly cooked. Whisk flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in almond milk and cashew cream until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
Test it for yourself and compare it to the original. I dare you. Let me know what you think.
TIPS: Raw cashews can be expensive unless purchased in bulk. I have found that the best way to purchase them is on Amazon because we have a Prime membership and can get them with free shipping. Purchasing them this way is about 1/2 the cost of grocery store cashews. You can put them into smaller containers and freeze or refrigerate them to keep them fresh until they are needed.
Another money-saving tip is to look for bay leaves and other spices in the Mexican food section of the grocery store. Many times they will sell seasonings on a rack in plastic bags and they are much less expensive than the glass jars in the cooking aisle.