WARM UP TO CHOWDER
Changing temperatures can put some folks at risk of colds and flu. To help families stay warm and healthy, we’ve assembled some soup-er recipes this week.
Dish out this hearty New England Clam Chowder with Flower Pepper Salad and enjoy Warm Fruit Compote Over Vanilla Frozen Yogurt for dessert.
New England Clam Chowder
MAKES 6 SERVINGS
2 teaspoons canola oil
4 slices bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1 medium red potato, diced
1 8-ounce bottle clam juice, (see notes)
1 bay leaf
3 cups low-fat milk
½ cup heavy cream
1/3 cup all-purpose flour
¾ teaspoon salt
12 ounces fresh clam strips, (see shopping tip), chopped, or 3 6-ounce cans chopped baby clams, rinsed
2 scallions, thinly sliced
Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.
Whisk milk, cream, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions. COOK’S NOTES: Check sodium carefully when using clam juice because the amount of sodium can vary dramatically between brands. Look for fresh clam strips at the seafood counter.
Flower Pepper Salad MAKES
4 SERVINGS
1 orange or red bell pepper
1 yellow bell pepper
1 green bell pepper
6 ounces mozzarella cheese
1 tablespoon olive oil ¾ cup balsamic vinegar
12 grape or cherry tomatoes
1 carrot
¼ cup whole wheat croutons
Parsley for garnish
Slice peppers and mozzarella cheese into long julienne strips. Place peppers in a large bowl or sealable bag and add olive oil and balsamic vinegar. Stir or shake to coat; can marinate overnight or at least 15 minutes. Take 4 cherry or grape tomatoes and place in centre of each shallow bowl (this will be the “Centre” of the flower). After peppers are marinated, place equal amounts into the bowls (reserve balsamic marinade) alternating coloured slices around edge of bowl to create a “Flower” effect. Place cheese slices among the “flower petal” peppers. After peppers and cheese are arranged, pour equal amounts of balsamic marinade into each bowl. Shred carrot over each bowl for a confetti effect. Place equal amounts of croutons into each bowl. Sprinkle with parsley if desired. Keep chilled until ready to serve.
Warm Fruit Compote Over Vanilla Frozen Yogurt
MAKES 6 SERVINGS
Juice of 1 orange
¼ cup strawberry nectar
2 ripe peaches peeled and sliced or 1 can of peaches packed in water
2 ripe pears, peeled and sliced
1 pint strawberries, cleaned and cut into halves or 1 bag frozen
½ pint fresh blueberries or frozen
½ pint fresh raspberries or frozen
3 cups low-fat vanilla frozen yogurt
1 bunch, fresh mint
Over a medium high flame, heat the orange juice and nectar in a large sauté pan until bubbly. Add the peaches and pears and cook for about 2 to 3 minutes until warmed through but not mushy. Add the strawberries, and heat through 1 minute. Then add the blueberries and raspberries. Remove from the heat. Scoop frozen yogurt into decorative soup plates or bowls and top with warm fruit. Garnish with fresh mint. Serve immediately.