Healthy slow-cooked Manhattan Clam Chowder is nutricious and delicious
The view from my window as I write this sharepost shows a dank and dismal day. I stepped outside earlier and the cold chilled me through to the bone. Yes, this is a good day to make a pot of soup.
My family is really good at making soup. My mother makes great soup. My father makes great soup. My brother makes great soup. And if I do say so myself, I make great soup. I don't know why it is but, like our brown eyes, I think it's something in our DNA. I say this because none of us has ever discussed soup-making or shared a recipe. Yet, we rock the soup pot. Surely it must be something in our genetic make-up.
I developed this hearty Manhattan Clam Chowder last year for my dad's birthday. I served it as the first course, but truly it is a soup that eats like a meal. Instead of loading the chowder with the usual potatoes, I use a variety of organic fresh-from-the-farm root vegetables courtesy of my CSA (community supported-agriculture).
This chowder is packed with nutrients and ranks high on the yummiest scale!And it is oh-so-easy to make: Simply put all of the cleaned and chopped ingredients into the crock pot and 6-hrs later" soup's on!
Healthy Slow-Cooked Manhattan Clam Chowder Recipe (Paleo/Primal)** Ingredients**
- 3 celery ribs
- 1 onion
- 10 oz baby carrots
- 2 TBS cold-pressed extra virgin olive oil
- 1 potato (either white or sweet)
- 1 parsnip
- 1 golden beet
- 1 turnip
- 3 fresh tomatoes
- 1 pint of shucked clams
- 3 c organic tomato juice (or use organic tomato sauce, water, and salt)
- 2 c fish stock
- 3 TBS dried parsley
- 2 tsp sea salt
- 1 TBS paprika
- 1 tsp cayenne pepper
- 1 TBS dried basil
- Juice of 1/2 fresh lemon
- 12 small black peppercorns
- 2 red chilies
- Turn on the crock pot to high.
- Wash all veggies.
- Peel the onion, potato, parsnip, beet, and turnip.
- Chop all veggies finely.
- SautÃ©e onions, carrots, celery in olive oil in the crock pot on high for 30 min.
- Add all ingredients except the clams to the crock pot.
- Turn the heat down to low and cook the soup for 5 hours.
- Add the clams and cook for an additional hour.
This makes a big hearty pot of soup. I like to freeze some and have it on hand for lunches or for when I catch a cold.
If you like this recipe, you might also enjoy more of my recipes, "Craving Comfort Food! Grain-free Mac n Cheese (Almost) Like Mom's, and "Ricotta Protein Pancakes Recipe."** Living life well-fed,**** MBore shareposts from
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I am sharing my wonderful recipe make-overs with you that have helped me to be successful in maintaining my weight loss from bariatric surgery in 2003. These include delicious protein shakes - some of which taste even better than the delicious fat and sugger ladden Frappucinos at Starbucks,** protein bars** that are far more healthy and affordable than those you buy online/in-store, and awesome** recipe-makeovers of foods you love** but are no longer part of a bariatric life food plan.