It’s getting cold out and I decided today that I wanted some good comfort food. I wanted soup, but not brothy soup. I wanted creamy yummy goodness!
So I thought I would share with you this recipe I found. I got it from the food network but it’s still good. I’ve been doing well with my weight loss and I thought is was time for a treat. I figured this was better then going crazy with some brownies or something. It’s just the whole winter thing, I want soup and lots of it. I also like broccoli and cheese soup, but I know how to make that already!
3 ounces salt pork, finely diced
1 1/2 cups small diced yellow onion
6 cups small diced baking potatoes, like russets
2 cups milk
1 (6.5 ounce) can clams, drained, juice reserved
12 Little Neck clams
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish
Sour cream, for garnish
In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.
In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.
Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.