My chowder

By: Jane Kennedy
From: OMG! I Can Eat That?
Serves: 4
Photographer: Mark Roper

I’m a bit of an aficionado of clam chowder, ever since I ate a bowl on Cannery Row in Monterey, San Francisco. It was bloody good. But bloody fattening. So I was determined to make this soup work for me.

We don’t see clam chowder on our menus much here in Australia, but we should! It’s the perfect seafood soup and thanks to my continued love affair with cauliflower, this version tastes so much like the real thing, you’ll never go back.

Ingredients

Quantity	Ingredient
1 tablespoon	butter
150g	bacon, finely chopped
1	brown onion, finely chopped
2	celery stalks, finely chopped
2	garlic cloves, finely chopped
	sea salt and freshly ground pepper
pinch	cayenne pepper
250ml	clam juice
1 litre	salt-reduced fish stock
250ml	skim milk
1 tablespoon	agar agar or guam gum
2 x 240 g tins	clams, drained but liquid kept
1 tablespoon	flat-leaf parsley, finely chopped
1/2 tablespoon	thyme, finely chopped
1	cauliflower, chopped (and cooked in the microwave for 5 minutes on high)

Method

Heat the butter in a large heavy-based saucepan over medium heat. Add the bacon, onion and celery and cook until the veggies are translucent and the bacon is just starting to get crispy.
Add the garlic, sea salt, pepper and cayenne pepper and stir through. Add the clam juice, stock and milk and stir through. Sprinkle over the agar agar and whisk to incorporate. Simmer over low heat for 1 minute.
Add the clams, parsley, thyme, cauliflower and bacon and stir through gently.
Heat again, just at a simmer, until nice and hot. Serve in warmed small bowls.

Tags:: OMG I Can Eat That; Jane; Kennedy; health; diet; low-fat; low fat; healthy; nutritional; weightloss

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