Last week - coming out of the Polar Vortex that absolutely shocked the nation but was strangely just another January here in Minnesota (well, that might be over-stating it a bit) - Andy turned to me and said, "I want to make some Clam Chowder."
YES! Dude didn't even know about the soup series here on the blog! Imagine his surprise and delight when I told him that YES that sounded like a grand idea, and YAY I'm going to highlight it on my blog (assuming it's good). Hahaha.
Well, it was good. AND - to make matters even happier - it was HEALTHY. I'M SORRY, I CAN'T STOP TYPE-YELLING FOR SOME REASON!
Skinny Clam Chowder? Wha? Yes, siree bob - healthy. We have to give a shout-out of inspiration to Lindsay (again!) over at Pinch of Yum. She wrote this wonderful e-book called the Creamy Cauliflower Sauce ECookbook. In it she takes a head of cauliflower and turns it into a yummy, creamy sauce that lightens all these delicious normally not-light recipes. So, I asked Andy to incorporate it into this Clam Chowder.
In true Andy style - he went rogue and kind of did his own thing - as he tends to do - but the inspiration is all Lindsay's.
So somehow he's created this Skinny Clam Chowder that doesn't taste skinny at all. AWESOME. SEE?! THAT'S WHY I KEEP CAP-YELLING! It's full of veggies - carrots, celery, onions, potatoes... He did still used some cream - he couldn't get himself to nix it out altogether - but it's about 1/4 of what the recipe normally calls for. Yippeee!
Here's to facing another polar vortex. Totally doable, with some Skinny Clam Chowder.
- 1 head of cauliflower
- 5 cubs broth (chicken or vegetable)
- 3 cans minced clams
- 1 cup minced onion
- 1 cup diced celery
- 2 cups cubed potatoes (skin on)
- 1 cup diced carrots
- 1 cup cream
- 3 tablespoons cider vinegar
- salt and pepper to taste
- Break the cauliflower into flourettes.
- Bring the 5 cups broth to a boil and add cauliflower.
- Cook until fork tender, about 10 mins.
- In a separate pot, add onion, potatoes, celery, carrots and clam juice drained from the cans. Add water to just cover vegetables. Cook at medium heat until tender.
- Once cauliflower is cooked, put it in a blender with 1 cup of the broth used for cooking and the cream, and puree it down to a smooth sauce. Add a little more broth if it seems too thick to blend properly. CAREFUL! Blending hot liquid can be dangerous: http://www.youtube.com/watch?v=eNIAqDzhTSQ
- Once other vegetables are cooked, add pureed cauliflower mixture and reduce to a simmer.
- Stir in the clams and vinegar just before serving—if the calms cook too long, they will get tough.
- Salt and pepper to taste.
- Add some parsley or scallions if you like for some color.