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 MyBariatricLife on HealthCentral** ** Follow MyBariatricLife on Twitter**** Connect with MyBariatricLife on StumbleUpon** ** View my Grains Make Me Fat! recipe cards on Pinterest**
See other recipes in my collection! Simple use the search bar in obesity, located in the top right of this page, and type in the words “bariatric recipe.” My recipes should pop to the top of your results list!
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.
Cheryl Ann Borne, writing as My Bariatric Life, is a contributing writer and Paleo recipe developer for HealthCentral’s Obesity Community. Cheryl is an award-winning healthcare communications professional and obesity health advocate who has overcome super obesity and it’s related diseases. She publishes the website MyBariatricLife.org and microblogs on Facebook, Twitter, and Pinterest. Cheryl also is writing her first book and working on a second website. Watch her transformational video on Vimeo.