Clear Clam Chowder With Hearts of Palm
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup clam, fresh
- 1 cup hearts of palm
- 1 cup clam juice
- 1⁄4 cup bacon
- 1⁄2 cup celery
- 1⁄2 cup shallot
- 2 garlic cloves
- 2 tablespoons butter
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon cayenne
directions
- Chop Celery and the Hearts of Palm into bite sized pieces. Use fresh hearts of palm over canned, to get a less "canned" flavor. Dice shallots fairly small. mince the garlic.
- Cook up bacon and dice it, then measure out the 1/4 cup for this recipe.
- Melt butter in pot, then add the bacon and cook for 3 minutes.
- Add chopped celery, shallots and garlic to the pot and saute for an additional 5 minutes.
- Add clam juice and hearts of palm to the pot and simmer for another 5 minutes.
- Add the fresh or canned clams to the pot and simmer for 2 more minutes, then turn off the heat. If you cook too long, the clams will be TOUGH!
- Season the soup to taste with the thyme, salt, and pepper. Dash in the cayenne until you get a nice but subtle kick.
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RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.