Here’s a reasonably quick soup to assemble, and a great recipe for showcasing your finest extra-virgin oil, which is drizzled into the bowl just prior to eating at the diner’s discretion.
Unless you’re using a rich homemade seafood stock, the final soup begs for a bit of this rich flavor added at the end of cooking time — but it would be a waste of cash cooking with your finer olive oils as long exposure to heat diminishes much of the oil’s intricacies.
I was inspired to make the soup tonight, as I watched a worker at Whole Foods stock frozen clams into their upright freezer case. I could certainly have spent more money and time using fresh shucked clams, but not today. I could also have used canned clams, as I’ve usually done in the past when making quick clam chowders or sauces for pasta. If you decide to use frozen clams, understand that they have more of an intense clam flavor and texture.
And yes… I could have also thrilled my husband by making a New England styled creamy clam chowder, but my body is rebelling after a weekend of sugar cookie batter excess. You see the way we like creamy clam chowder is with a truckload of butter and half-and-half, and that bit of bacon I used in the following recipe is nothing compared to that East Coast brew.
If seasons were named a color, Autumn might be Orange. Or some variation more enticing, a Benjamin Moore tinted swatch in the Fall family you might paint your room, say, Harvest Moon, Warm Sunglow, Pumpkin Pie. I recently received a comment from a reader who’d enjoyed a carrot soup I make. Memories of the lovely flavor profile–autumnal aromatherapy–lodged … Full recipe post »
A bleak, rainy day in April finds me hungry, deliriously jet-lagged, and loathe to venture far to replenish our larder. We’ve been roaming the bottom of the earth for several weeks, and have returned to the remnants of Michigan’s most ruthless of winters – snarly friends and pitted piles of sooted, melting ice lie in … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...