I like My Chowder Red

ClamChowderPlated small

I love seafood!  Cooked or raw, I love it all, so I was pissed when I developed an allergy to one of my favorites, scallops!  Lobster, crab, & clams are my first choices if available, so, thankfully, that was the only shellfish that I’m affected by or it would definitely be #HoustonWeHaveAProblem!

Because I actually like to taste the clams, and don’t want to have to dig through a murky sea of potatoes in search of a few scattered slivers, there are few places, outside of Ivar’s clemin Seattle & Atlantic Fish Company in Boston, where I choose the cream based New England Clam Chowder that most people are familiar with.  If given the choice, I much prefer the spicier, tomato, broth based, Manhattan Clam Chowder.

Because few places on the west coast offer a decent version of the chowder I prefer, I found a couple of recipes that I was able to pull parts from to create one that’s both satisfying and can be made with minimal effort.

Manhattan Inspired Clam Chowder

  • 48 little neck clams
  • 2 – 8 oz bottles clam juice
  • Quarter pound bacon, roughly chopped
  • 1 large onion, peeled and chopped
  • 7 cloves garlic, chopped
  • Pinch dried, crushed red pepper
  • 2 celery stalks, quartered & chopped
  • 2 carrots, quartered & chopped
  • 2 large white potatoes, cut into half-inch cubes
  • 28-ounce can diced tomatoes, drained
  • 1/4 cup tomato paste
  • 1/2 Cup dry white wine (Chardonnay is fine)
  • 3 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • Freshly ground salt & pepper to taste
  • 2 TBLS chopped fresh parsley (for garnish)
  1. Wash the clams well under cold running water in colander.
  2. Place clams in a large pot, and add enough water to cover clams by 2 inches.
  3. Cover the pan and place over high heat.
  4. When the water comes to a boil, give the pan a good shake.
  5. Turn the heat to low, and cook clams another 30 seconds or so.
  6. Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any clams remain closed, put back on the heat, with the lid on the pan, and cook another 1-2 minutes.
  7. Remove remaining clams, reserve, discard any clams that have not opened.
  8. Pour the clam juice through a fine strainer and measure.  If you have more than 4 cups, simmer to reduce to 4 cups.
  9. Put the bacon into a large, heavy saucepan and cook over moderate heat, stirring, until the bacon begins to brown. Pour off excess fat, leaving behind the bacon and about 3 tablespoons of fat in the pan.
  10. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes.
  11. Deglaze the pan with the white wine, scraping up all of the brown bits
  12. Stir in the tomato paste and cook, stirring, for about 1 minute more.
  13. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot.
  14. Add the reserved clam cooking liquid, the bottled clam juice, the potatoes, and the tomatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
  15. While chowder is coming to a boil, remove clams from their shells and chop coarsely. Add to chowder and reduce heat to low.
  16. Cook over low heat for another 5 minutes; check to make sure potatoes are soft and chowder is well seasoned.
  17. Remove and allow to sit for 5 minutes. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.

For a fancy touch you can leave a few clams in the shell and float a couple in the bowl.  Serve with crusty sourdough bread and butter and a salad for a hearty meal. #ThisGirlLovesToEat

You have a few wine options with this chowder:

  • (White) Partially-Oaked Dry California Chardonnay pairs nicely with the crushed red pepper, potatoes, thyme and onion in this dish
  • (White) Unoaked Medium-dry German Riesling is a nice compliment to the tomatoes, onions, peppers and potatoes in this dish
  • (Red) Oaked Italian Barbaresco pairs beautifully with the peppers, potatoes, onions and celery in this dish

WesterlyChardWesterly Wines 2014 Bentrock ChardonnayRated a 93 by Wine Enthusiast: Available at The Original Wine Club

DrHeidemannsBernkastelAuslese2016Dr. Heidemanns Bernkastel Auslese Riesling – Rated a 93 by Wine Enthusiast:  Available at Totalwine.com for $19.99.

RivataBarbarescoRivata Barbaresco – Intense, cherry spiced, medium bodied, and available at Totalwine.com for $21.99. #GirlsGoneWine

Aguachile de Camarón

AGUACHILE-DE-CAMARÓN-18072016
Photo By Chelsea Kyle

It seems like every appetizer served at parties, large or small, is forbidden to those who follow the low carb lifestyles touted by the Keto, Paleo and Atkins diets, but who has the time, or patience, to spend making some of the recipes for snacks that are allowed?

I went to a couple of my favorite “regular recipe” resources, Epicurious.com and Emeril’s on Planet Green, to see if there were any easy snack recipes that were low carb friendly and was pleasantly surprised! #ThisGirlLovesToEat

Aguachile de Camarón

  • 2 Quarts Water
  • 2 TBLS Kosher Salt
  • 1 Pound Fresh Jumbo Shrimp, peeled & deveined
  • 1 English Cucumber, peeled
  • 1 Cup Freshly Squeezed Lime Juice
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Cold Water
  • 2 to 3 Fresh Serrano Chiles, sliced
  • 1 TBLS Chopped Fresh Parsley
  1. Combine 2 quarts water and 2 TBLS cup salt in a large saucepan; bring to a boil.
  2. Butterfly the shrimp, leaving the tail intact.
  3. Add shrimp and immediately turn off the heat.
  4. Let the shrimp sit until just cooked through, 2-3 minutes.
  5. Place shrimp in colander, run under cold water to stop the cooking, then drain.
  6. In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.
  7. In a non-reactive bowl combine the shrimp with the dressing.  Cover and put into the refrigerator for 1 hour. (Can be made up to 4 hours before serving)
  8. Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
  9. Arrange the shrimp on top of the cucumber slices, season as needed, garnish with chopped parsley, and serve immediately.

**Non-Reactive Bowl:  Stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan.  Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor

Salami Crisps (Epicurious)Salami-Crisps

  • 1/4 Pound (very thinly sliced) Genoa Salami, Soppressata, Pepperoni, Pancetta, Jamón Ibérico, Finocchiona, Coppa, or other charcuterie type dry cured meat
  • Cracked Black Pepper (if using an unspiced meat)
  • Parmesan Cheese (if desired)
  1. Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
  2. Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper.
  3. If using Parmesan Cheese, sprinkle slices lightly.
  4. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes.
  5. Transfer slices to a rack to cool. (They will crisp as they cool.)

Serving Suggestion:  Small slices of cheese, olive oil marinated feta, or some herbs mixed into cream cheese are all Keto-friendly and would be good served with these crisps.