Ali's Kitchen: February 2020

Presence of one sweet potato, transforms an ordinary tomato clam chowder into a quintessential soup! Herbaceous and citrus notes come from the addition of fennel and lemon. Creamy, from a quick puree and a touch of evaporated milk, creating a perfect foundation for briny clams.

Ingredients:

2 24-28 oz. can or box tomato, crushed or strained
2 8 oz bottles of all natural clam juice
2 6 oz cans chopped or minced, drained and rinsed
6-8 oz of fresh clams, if available or substitute an additional can like above

1 large sweet potato, peeled and diced into 1/2 inch cubes
2 carrots, peeled and diced into 1/4 inch cubes
2 stalks of celery, sliced crosswise, 1/4 inch
1 large red pepper, seeded and diced, 1/4 inch
1 large onion, preferably sweet, diced, 1/4 inch
1/2 fennel bulb, cored and diced, 1/4 inch with a few fronds
2 cloves of garlic, minced

3-4 fresh Bay leaves
1/2 cup of dry white wine
2 tbsp. of butter, unsalted
2 tbsp. of good olive oil
2 tbsp. of tomato paste
1 lemon, zested and juiced
2 tsp. of kosher salt
several grinds of black pepper
1 tbsp. Worchestershire
1/2 tsp. of fennel seed
1/4 tsp. of crushed red pepper or aleppo flakes

1/3 cup of evaporated milk

serving options: shaved or grated Parmesan cheese, drizzle of really good olive oil and/or balsamic glaze

Yield: 3-4 quarts

Directions:

*Melt 2 tbsp. of butter and 2 tbsp. of olive oil in a large dutch oven over medium heat, add fennel seeds to toast.

*Add onion, red pepper, celery and carrots to dutch oven, stirring frequently. Wait a few minutes, before adding the sweet potato and fennel. Set a cover askew on the pot, and let cook for ten minutes.

*Deglaze with 1/2 cup of white wine. Take cover off, increase heat to medium high reducing liquid to a few tbsp.

*Add 2 tbsp of tomato paste and minced garlic. Stir, and wait a minute before adding tomatoes, two 8 oz. bottles of clam juice, 1/4 tsp. of red pepper flakes, zest and juice of a lemon, and 1 tbsp. of Worchestershire. Add 2 tsp. of kosher salt, and 1/2 tsp. of ground black pepper. Bring to a boil, and turn heat down to a simmer. Stir and cook for 30 minutes. Let cool for 10 minutes.

* Carefully remove 3-4 cups of the soup to a blender. While holding top of blender, puree. Return puree back to soup with the addition of 1/3 cup of evaporated milk, and prepared (rinsed & drained) clams. Bring to a gentle boil, and simmer for five minutes. Taste, and adjust seasonings.