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.
Although Michigan has been experiencing unseasonably warm temperatures of late, it seems like a good time to make soup. The panic buying felt by the coronavirus maelstrom is like nothing I’ve ever witnessed. I’ve lived through the fallout of epidemics, famines and the scourge of the HIV virus, but the flames were never continuously fanned by instant media–non-stop overload. I jump each time my phone pings! I’ve bumped … Full recipe post »
Hunkering down into the folds of winter, my body begs a slowing down, a turning inward, a respite from the frantic pace of December. The seasonal change also brings a change in what I’m craving–– at the moment, soul-nurturing meal-in-a-pot soups. Below, I’ve mapped together some of my well-tested global favorites. (For dozens more, check out the drop … 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...
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