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Sunday, March 30, 2014

Low Tide Clam Chowder

This is a creamy clam chowder that gets kicked
out of the sea with a great tasting vegetable medley.
Colorfully made with potatoes, carrots and kale
also adding  in a few red ripe grape sized tomatoes.

2 tablespoons olive oil
2 cloves garlic, peeled and crushed
1 onion, peeled and sliced
1 russet potato, cubed
1 carrot, peeled and diced
1 bunch fresh kale, chopped
12 fresh grape tomatoes, whole
2 cups cold water
2 cups clam juice
12 ounces canned clams, with juice

In a large soup pot on high heat add in the
olive oil then add in the garlic, onions,
potatoes and carrots to heat up for about
4 minutes before adding in the cold water.
(This is a technique I use to kind get things going.
when you add in the cold water to the hot pot.)
Add into the pot the kale, tomatoes and simmer
for about 20 minutes before adding in the clams
and the clam juice to heat through to serving temp.

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