The Last (soup) Supper

A few months ago, after I had been laid off, my friend Margaret brought by an unemployment "care package". This basically consisted of a few snacks, a couple of bottles of wine, and two packets of Top Ramen. I don't actually think I can remember the last time I had Ramen and I thought it would be a brilliant way to end my 31 days without having to actually cook anything. Jay more or less refused to eat it, but I heated up a bowl for myself (Jay got himself some leftovers) and we sat down with a side salad for our last soup supper. As we ate I reviewed the ingredients of the Ramen and it occurred to me how simple it would be to to prepare without need of msg and corn protien and pondered if it would be better or not (lets face it, Ramen is good, it just feels wrong to eat 910 mg of sodium in one meal). I popped up mid meal to take on the challenge and quickly threw together a competing soup. Jay and I both thought it was much better and just as easy:

Blue Ribbon Ramen

1 serving

2 cups chicken broth

1 tsp dark soy sauce

4 oz somen noodles

5 frozen broccoli florets

salt to taste

Boil broth and soy sauce over high heat. Add noodles and broccoli and cook for 3 minutes until noodles are soft. Salt to taste.

Lets be honest, its cheese soup...

We are getting really close to the end of my 31 days of soup now and I knew before I reached the end I HAD to pay homage to that fancy restaurant staple, Soupe a l'Oignon au Fromage. I have to admit, I am not a huge fan of French Onion Soup. Don't get me wrong, I like onions and love cheese, but somehow I think I never could get that satisfied by such a simple yet rich soup. Something about the emptiness of the calories tends to make me sick to the stomach before I get full which is really never a good combination. That said I didn't try to alter the recipe to make it lighter or to make it more satisfying. I have never made it before and it's such a classic I felt like I didn't have adequate knowledge to start messing with a (generally acknowledged) good thing. I do have to admit that I made one (rather large) substitution. Classic French Onion soup is really simple: butter, onions, garlic, beef stock, salt, pepper. However given that Jay hasn't eaten beef in 10 years I didn't think it was a good idea to introduce it to his digestive system - too big of a risk to my night's sleep. Substituting chicken stock for beef stock REALLY alters the flavor but it had to be done. If you are a beef eater and want to make this recipe, I suggest using it. Otherwise I tried to use a selection of onions which I think made the soup sweeter. If that sounds good to you, go for it:

French Onion Soup

1/4 cup butter

3 large onions, sliced

2 large shallots, sliced

6 garlic cloves, sliced

1/2 cup white wine

6 cups chicken broth (or beef broth if you have the enzymes)

1 tsp Dijon mustard

12 slices french bread, toasted

1 1/2 cup Gruyere cheese, sliced

Melt butter in a large soup pot over medium heat. Add onions, shallots and garlic and and saute until very tender and brown, about 45 minutes. Add wine and simmer 3-4 minutes. Add chicken broth and mustard and simmer for 20 minutes. Salt and pepper to taste.

Preheat broiler. Ladle soup into ovenproof bowls. Top each with toast and cheese. Broil until cheese melts and bubbles.

Celeriac? There's a pill for that...

Getting close, aren't we. This evening I wanted something with a very simple flavor to follow the complexity of yesterday's gumbo. My friend Heather, on one of our weekly walks around Greenlake a few weeks back, mentioned making celery root bisque the night prior and my interest was piqued. She sent along the recipe and I have been waiting for just the right night to prepare it. Tonight was the night. Celery Root, sometimes called celeriac (which sounds like either a infectious disease or the cure for one), is one of those bizarre vegetables 98% of us walk by without noticing it. Sitting innocently by the turnips and beets it somewhat resembles a hairy hand with the digits cut off. Yeah, it's ugly, really ugly. It has a mild celery smell and flavor, and is a little sweeter than celery. It is actually not the root of the celery we make ants on a log out of, instead it is a different kind of celery cultivated for the root. Unlike other root vegetables (potatoes, beets) celery root is relatively low in starch. You can eat it raw (like jicama) but also make soups and gratins out of it. I had never had it before tonight, and I was very pleased with the subtle smell that the cooking produced. The soup was very light, I would recommend it as a first course or along side a substantial side (we had garlic bread, yumm!).

Celery Root Bisque

2 tbsp butter

2 leeks, sliced and well rinsed

3 celery stalks, diced

3 cloves garlic, minced

1 1/4 lb celery root (celeriac), peeled and cubed

3 small light skinned potatoes, cubed

splash of lemon juice

5 cup vegetable stock

1/2 cup lowfat milk

salt & pepper to taste

2 tbsp scallions, finely chopped

Place celery root and potatoes in cold water with a few drops of lemon juice. Melt butter in a large saucepan. Add leeks, celery stalks, and garlic. Cook until leeks are soft, about 5 minutes. Add vegetable stock, celery root andpotatoes (draining soaking liquid). Bring to a boil, cover, lower heat & simmer until potatoes are tender, about 30 minutes. Puree and bring the soup back up to heat. Add milk and salt and pepper to taste. Garnish with scallions

Feeling FAT

It's Fat Tuesday (Marti Gras!) and you know what that means: indulgence! Seemed like the perfect excuse to try making gumbo - that Creole (or Cajun) classic. I have never had gumbo and was excited to give it a whirl. After a few days of research I set forth to prepare a "light" gumbo. What basically makes a gumbo light or heavy is the amount of fat you use in your roux. Roux, apparently the essence of a good gumbo, basically consists of fat and flour, cooked slowly to a nutty brown. Apparently the more fat in your roux the easier it is to cook. The more roux in the gumbo, the thicker the stew. There are other ways to thicken your gumbo. Okra thickens a gumbo, so I decided to include okra and try to cut down on the roux a little. Additionally, a gumbo can be either Creole or Cajun style: a Creole style gumbo is made with a lighter roux and includes tomatoes, whereas Cajun gumbo (Cajun being of French Canadian descent rather than the European Creoles) uses a darker roux and no tomatoes. The last variation in gumbo is of course the meat. Traditionally gumbo includes a combination of shellfish and sausage or chicken. Seemed to me that, like minestrone or tortilla soup, it pretty much can be whatever you have on hand. So, (sigh) given all the options I opted for a gumbo with okra, Creole style, with shrimp and chicken. I generally followed this lowfat gumbo recipe from the New York Times' Mark Bittman with a little help from Paula Deen (of course). I opted for a simple 1 to 1 ratio for my roux, but tried to keep the oil content as low as possible. Because I am a meat cooking novice I went ahead and cooked the meat before hand. The chicken I bought whole and roasted (plan to use the carcass for chicken broth for French Onion soup later this week), and the shrimp I bought fresh and sauteed in a non stick skillet and cut into thirds (they were jumbo prawns). You can use the chicken fat to cook the roux, and cook the shrimp in the gumbo itself, but I opted for a more straightforward cooking method that assured thoroughly cooked meat.

Gumbo

2 cups shredded cooked chicken

1 lb shrimp, peeled, deveined, and cooked

1/4 cup canola oil

2 tbsp butter

1/2 cup flour

1 onion, diced

3 celery stalks, diced

2 bell peppers (I used 1 green and 1 orange), diced

4 scallions, whiles and greens, diced and separated

1 tsp dried thyme

1 tsp dried oregano

2 tsp red pepper flakes

2 bay leaves

1 28 oz can diced tomatoes, with juice

4 cups vegetable broth (chicken would work well too)

1/4 bunch parsley, chopped

salt and pepper to taste

In a cast iron skillet heat canola oil and butter over medium low heat until butter melts. Add flour and stir thoroughly. Cook over medium low heat, stirring often with a rubber spatula, 10 minutes or more, until the roux is darker andfragrant (smells like nuts). Set aside to cool, stirring occasionally. Heat 1/4 cup broth over medium heat and add onions, celery, scallion whites, and peppers. Cook for 5 minutes until vegetables are softened. Add garlic, thyme, oregano, red pepper flakes, and a pinch of salt and cook 2 minutes more. Add roux and mix thoroughly. Cook for 5 more minutes, stirring often until all the vegetables are soft. Add tomatoes, bay leaves, and remaining broth and bring to a slow simmer. Cook for 20 minutes until all the flavors are melded. Add chicken and shrimp and cook for a few minutes more. Add parsley and scallion greens and salt and pepper to taste. Serve over rice.

Poor Single Peas

For Valentines day, I could have pretended to find some "romantic" soup to make but after a week of birthday celebration I am, of course, sick. Sick for the first time since I got the ax in October! So instead I wanted "feed your soul" sort of soup and looking at my cheat sheet for soups to cover in the next six days split pea sounded the most tempting to my mucus muted palette. Normally split pea is associated with pork or bacon and while both sound wonderful I try to avoid cooking with them (damn vegetarian boyfriend!). So I was drawn to other ideas for "spicing up" your average vegetarian split pea soup. I found two methods that both sounded interesting and both of them rely on garnish for interest so I decided to try both. One called for a topping of caramelized onions and cumin seeds, while the other relies on the power of slow cooked garlic croutons. Maybe the marriage of the two rival the romance of Romeo and Juliet...

Split Pea Soup with Caramelized Onions and Garlic Croutons

Soup

1 tbsp olive oil

1 small yellow onion, diced

1 medium leek, halved, sliced and well rinsed

2 carrots, diced

3 cloves garlic, minced

2 bay leaves

2 cups dried split peas

8 cups vegetable broth

salt and pepper to taste

Caramelized Onions with Cumin Seed

1 medium onion, thinly sliced

1 tsp cumin seed

Garlic Croutons

2 tbsp olive oil

6 cloves garlic, minced

pinch of salt

4-5 thin slices multi-grain bread

In a skillet heat 2 tbsp olive oil over medium low heat. Cook garlic for croutons for about 10 minutes until lightly golden. Do not burn. Salt oil and garlic combo and take off heat. Place bread slices in oil and flip so that each side is well coated with oil. Place on a cooking sheet and sprinkle cooked garlic over reserving oil. Place under a broiler for 1 -2 minute each side or until browned. Set aside to cool. When cool break into pieces.

In the same skillet heat reserved oil (adding as much a another tbsp if needed). Cook onions and cumin seed over medium low heat for 30 minutes or until onions are golden in color. Set aside.

While the onions are caramelizing prepare the soup. In a soup pot heat remaining oil over medium heat. Cook onions, leeks, and carrots for 5-6 minutes. Add garlic and cook 2-3 minutes more. Add peas, bay leaves and broth and bring to a boil. Lower to a simmer and cook 20 minutes or until the peas are cooked. Remove bay leaves, reserve 2 cups of the soup and puree the rest. Return reserved soup to the pot and salt and pepper to taste.

Serve with garnish of onions and croutons.

Pozole, Posole

Two day effort went into tonight's soup. Yesterday, I roasted a chicken and made broth with the carcass and was all prepared to cook Jay's favorite, posole, for dinner. Unfortunately Jay had to be an adult and work late and I wasn't about to cook posole for just myself... So I waited till tonight for the preparation. There are of course a multitude of variations. There is Mexican stylepozole, served with a clear broth, and New Mexican style posole with either green or red chili. For those of you unfamiliar with New Mexican cuisine, it seems to pretty much revolve around one central choice: green or red. Green is milder and usually involves some diced cooked chili similar to a fresh pablano, while red is hot and spicy and usually ground into a powder. New Mexico red chili powder is far better than any chili powder I have ever used and quite honestly, I am not sure I could ever go back to the other stuff. When we are in New Mexico we buy it in bulk at the Albertson's (of all places) and use it for the rest of the year. So obviously, given the choices, I made my posole with red chili. It was delicious, easy and very, very satisfying:

Posole:

2 tbsp olive oil

1 medium yellow onion, thinly sliced

3 cloves garlic, minced

1 jalapeno, minced

1/2 tsp cumin

1/2 tsp cloves

1/2 tsp black pepper

4 tbsp New Mexican red chili powder

8 cups chicken broth

4 cups cooked posole (in cans available at many grocery stores)

2-3 cups shredded chicken

salt to taste

In a soup pot heat oil and cook onions over medium heat until just soft. Add garlic and jalapenos and cook for 3 or 4 minutes more. Add spices and cook for 2 minutes to release flavors. Add broth, cooked posole, and cooked chicken and bring to a boil. Lower to a simmer and cook 10 minutes until all the flavors are melded. Salt to taste.

Asceticism is for Ascetics

I thought that the Potato Soup was simple, but this recipe has set a new bar for simplicity for the month. Jay wanted to try a soup that involved poached eggs and I found a tempting recipe on Epicurious for eggs poached in a garlic broth. The thing is, poaching eggs is harder than it sounds. All conditions have to be ideal and the slightest variation in the freshness of eggs, temperature of the water, or the temperature of the eggs can mess the whole process up and the recipe I found had this elaborate precess for poaching the eggs in the broth in a small 6 inch circle created by a round of bread. This sounded unnecessarily complicated to me. Jay practiced all weekend to be able to achieve the perfect poached egg and introducing new obstacles seemed like a bad idea. In addition the recipe sounded a little on the plain side. So I adjusted technique and recipe slightly to achieve something with a little more "interest". Despite these adjustments Jay still felt like it was a soup for ascetics, granted a tasty soup for ascetics. I recommend you serve it as a first course or along side a substantial side unless you want a very light meal. Strain the leftover broth and use for your next soup!

Garlic Broth with Poached Eggs

3 tbsp olive oil

3 heads garlic, cloves separated and peeled

8 cups water

2 tsp + red pepper flakes

1 cup kale or other green, sliced thin

8 slices of a baguette, stale is fine

1/2 cup grated Parmesan cheese

4 fresh eggs

water

2 tsp white vinegar

salt and pepper to taste

In a large soup pot heat 1 tbsp olive oil over low heat. Cook garlic cloves slowly until the garlic is lightly browned and softened. Add water and bring to a boil. Lower heat and simmer 40 minutes until the garlic is very soft. Remove cooked garlic with a slotted spoon. With a fork mash garlic into a paste. Add 1 tsp of red pepper flakes, salt to taste, and set aside. Season broth with remaining red pepper flakes and salt and pepper to taste. Bring to a boil again and add kale. Cook for 2 minutes until kale is just soft. Remove with a slotted spoon and set aside. Keep broth warm but not boiling.

Heat a skillet over medium high heat. Brush both sides of bread with olive oil and place in the pan. Cook each side until just toasted. Remove from pan and spread one side with a bit of garlic mash. Place on an ungreased baking sheet and sprinkle with cheese. Cook under a broiler until the cheese is melted and bubbling. Remove and set aside.

Crack eggs into separate small glasses and bring to room temperature. In a deep skillet heat 3-4 inches of water to a boil. Add vinegar. Lower to a slight simmer. Dip cup into the water allowing the water into the cup but not allowing the egg out. Slowly drop egg into the water and draw errant edges together. Cook for 3 minutes and remove with a slotted spoon. Place in the warm broth while you prepare the rest of the eggs. It is difficult to cook more than two eggs at the same time as the water cools with each addition. It is easiest to cook 2 at a time and reheat water in between.

To serve, split the kale between two bowls. Add two eggs each on top of kale. Pour broth over to fully cover and top with two pieces of bread.

El Nino says Punxsutawney Phil is full of it

Last time I made this recipe I was actually living in New England, and in the dark cold winter New England Squash Soup would hit the spot. So, after a bright and sunny 60 degree Groundhog day up here in Seattle (Punxsutawney Phil doesn't know about El Nino) eating such a wintery soup seems a little weird. However this recipe is awesome and needed to be included in the month because it is basically completely fat-free (0k so there are like 2.5 grams of fat in the entire thing - pretty dang close). I think the key to this recipe is the garnish - it's what takes the soup from totally fine to really special - so I don't recommend skipping it. I got it out of that old standby of mine Moosewood Restaurant's Low Fat Favorites, with some slight adjustments (including switching out apple juice for white wine and a whole apple - worthwhile improvement I think):

New England Squash Soup

1 cup dry white wine (don't you love a recipe that starts that way!)

1/2 medium onion, diced - about 1 cup

2 celery stalks, diced

1 apple, cored and diced

2 large cloves garlic, minced

1 small butternut squash, peeled, seeded and cubed

1 small yellow skinned potato, cubed

3 cups vegetable broth

2 bay leaves

1 1/2 tsp dried thyme

1/4 tsp nutmeg

2 cups sliced white mushrooms

1/4 cup dry white wine

2 tbsp soy sauce

1/2 tsp dried marjoram

3/4 cup lowfat milk

salt and pepper to taste

In a large soup pot bring 1 cup of white wine to a boil. Add onions, celery, apples, and garlic and lower heat to a simmer. Simmer until the vegetable soften, about 10 minutes. Add squash, potatoes, stock, thyme, bay leave, and nutmeg and bring to a boil. Lower to a simmer and cook until squash is cooked through.

While the squash cooks, simmer mushrooms in an uncovered skillet with soy sauce, 1/4 cup wine, and marjoram until the mushrooms are soft and most of the liquid has evaporated. Set aside.

When the squash is very soft puree with an immersion blender or food processor. Add milk and salt and pepper to taste. Serve topped with a few of the sauteed mushrooms.

Holy Carotene, Batman!

Tonight, Jay and I watched Julie & Julia and have both decided that while Julia is pretty damn cool, Julie left us unimpressed. No need to trash talk her (there has apparently been well enough of that over the blogosphere in general) but what did impress us was that she cooked 524 French recipes in 365 days and somehow managed to retain a full time job and not get fat. I mean, seriously. If I cooked and ate like that I would probably weigh 365 lbs at the end of the 365 days. So no Pâté de Canard en Croûte for us, instead we have soup. Yes, more soup. Today its more carrot soup, this time an Indian spiced carrot soup. To come up with this recipe I combined about three - two of which were sent by friend Erica (keep em coming guys):

Curried Carrot Soup

1 tbsp ghee (clarified butter)

1 medium onion, diced

3 cloves garlic, minced

1 tbsp ginger, minced

2 tbsp curry power

1 tsp cumin seeds

1/2 tsp turmeric

1/2 tsp coriander

a pinch to 1 tsp red pepper flakes (depends on the spice in your curry)

1/2 granny smith apple, diced

3 cups carrots, peeled and sliced

4 cups vegetable broth

1/2 cup milk or nonfat plain yogurt

1 tbsp lime juice

salt and pepper to taste

In a soup pot heat ghee over medium heat and add onions and cook for 5-6 minutes. Add spices, ginger, garlic and apple and cook for 4-5 minutes longer until everything is evenly browned and the spices are aromatic. Add carrots and broth and bring to a boil. Lower heat to a simmer and cook for 10-15 minutes until the carrots are very soft. Take off heat and blend soup with an immersion blender or food processor. Add milk, lime juice, and salt and pepper to taste. I served with naan - recommended.

Groundnuts are Good

So since I started this endeavor I have had on my mind that I wanted to do something involving peanut butter and sweet potatoes. The inspiration for this is a dish called Veggie Groundnut from a favorite local spot Pan Africa Market. I used to work around the corner from this place and it is so good, Jay used to walk the 10 minutes walk from his office to mine to join me for lunch. When he does he always orders the veggie groundnut which is, served over rice, comprised of sweet potatoes, carrots, and bell peppers lathered with a peanut sauce. I looked through my various cookbooks for an African Peanut Soup and found nothing. It wasn't until my friend Eva sent me a recipe found on allrecipes.com that I reinvigorated my search. I found another recipe on a fat free vegan website (fat free my ass - it has peanut butter... but whatever), that seemed to fit the bill. I, of course, altered it a bit to suit. Of course this is more of a stew than a soup, but I decided that was allowable:

African Peanut Stew

2 tbsp canola oil

1 medium yellow onion, diced

2 jalapeno peppers, minced

3-4 cloves garlic. minced

1 tbsp fresh ginger, minced

2 tsp cumin

1 tsp coriander

1 tsp red pepper flakes, more if desired

1/4 tsp cinnamon

1- 28 oz can diced tomatoes, in juice

2 large sweet potatoes, peeled and cut into 1 in cubes

2 cups chickpeas, cooked

3 cups vegetable broth

1/2 cup natural peanut butter

2 cups frozen green beans

salt and pepper to taste

In a soup pot heat canola oil over medium heat. Cook onions and jalapenos for 5-6 minutes until onions are translucent. Add garlic, ginger, cumin, coriander, cinnamon, and red pepper flakes and cook for 2 minutes to release aromas. Add tomatoes, sweet potatoes, chickpeas, broth and peanut butter. Stir thoroughly. Bring to a slow simmer and cook 30-40 minutes until potatoes are soft. Add green beans and cook until heated through. Salt and pepper to taste. If you like a spicier dish you can always add more red pepper flakes. Serve over brown rice or quinoa.

Sugar and Spice

On Monday nights I go to an aerobic kickboxing class at my gym which is conveniently located next to a Trader Joe's. This means I am totally beat but I also have the Trader Joe's right there if I need anything. Our TJ's carries a surprisingly good frozen roasted corn, so I tried a soup with it as the centerpiece. What resulted was a sort of southwestern corn soup. It was sweet and spicy (which can be mediated by using less jalapeno seeds), smooth yet chunky, and very very easy to prepare. If you had more time you could try roasting the pepper before adding:

Roasted Corn and Pepper Soup

2 tbsp canola oil

1 med red onion diced

3 jalapeno peppers, minced (seeded if desired)

3 large cloves garlic, minced

1 yellow or orange bell pepper, diced

1 tsp cumin

4 cups chicken broth

4 cups frozen roasted corn

1 cup chopped canned green chilies

1/2 lowfat milk

juice of 1/2 a lime

salt and pepper to taste

sliced avocado

shredded pepperjack cheese

In a large soup pot heat oil over medium high heat. Cook onion, garlic, and jalapeno peppers, stirring occasionally for 8-9 minutes until the onions are soft. Add cumin and cook for 2 minutes more. Add chicken broth, frozen corn, and green chilies and bring to a boil. Simmer for 5 minutes until everything is cooked. Reserve 2 cups of the soup and blend the rest, using and immersion blender or a food processor. Add back the reserved soup and add milk. Season with lime juice and salt and pepper to taste. Serve with a garnish of sliced avocado, cheese, and a few warmed tortillas.

Fagioli again

A rainy Seattle day combined with finally getting to those domestic tasks I have had on the to do list meant I wanted something really simple and basic for this meal. Pasta with beans (pasta e fagioli) is a traditional meatless Italian soup that is hearty and cheap. This variation did not include tomatoes, instead relies on the strong flavor of rosemary and garlic. It turned out quite nicely along side a rosemary loaf from Essential Baking Co:

Pasta e fagioli

2 cups dried white beans (great northern or cannellini), soaked overnight

6 cups water

1 head garlic, whole, top 1/2" cut off

3 fresh sage leaves

2 tbsp olive oil

1 medium onion, diced

2 celery stalks, diced

2 large carrots, diced

3 cloves garlic, minced

4 cups chicken broth

2 cups dried whole wheat pasta (rotini or elbow)

2 tsp dried rosemary

salt and pepper to taste

In a pot bring 6 cups water, soaked beans, the head of garlic, and sage leaves and bring to a boil. Lower to a simmer and cook for 1-1 1/2 hours until beans are fully cooked. Turn off heat and allow beans to rest in the water while you do the remaining. In a soup pot heat olive oil and cook onions, celery, carrots and garlic until onions are translucent. Add rosemary and cook 2-3 more minutes. Add broth and pasta and bring to boil. Simmer until pasta is cooked. Add beans and cooking liquid. Take off heat, salt and pepper to taste.

This is what you get for working out

The last time I made chowder (corn chowder) I was very impressed/alarmed. The recipe literally started with cooking bacon in butter, and ended with adding cream and cheese. Needless to say I have severely limited my consumption of anything attached to the label of "chowder" ever since. That said, I knew I needed to pay homage to this classic soup at some point in my 31 days so I waited till I felt like Jay and I fully deserved this decadence. Last night we participated in our first boxing fitness class at a local boxing gym frequented by our (apparently very in shape) friend. It pretty much kicked our butts, but on the plus side it opened up a window of gluttony on the weekly soup sched. We don't live in the Northeast anymore though both of us have payed our dues there, so I wanted to try something that pays homage to both maritime traditions. I found my answer in a lovely cookbook that encourages locovorism here in the Northwest, The Farm to the Table Cookbook. I altered the recipe slightly, omitting the bacon, increasing the smoked salmon, and replacing parsley with scallions; but on the whole the recipe and instructions remained largely the same. I have to say this has been one of my favorites. As it turns out animal fat tastes good. I mean really good. Thank god I worked my butt off (literally) to deserve it...

Clam and Smoked Salmon Chowder

25 manila clams, in shell

2 cups dry white wine

2 cups good quality broth

3 tbsp butter

1 medium onion, diced

4 scallions, chopped

3 stalks celery, diced

4 tbsp flour

2 cups half and half

2 dried bay leaves

2 tsp dried sage

3 medium Yukon gold potatoes, diced (about 3 cups)

5 oz smoked keta salmon, chopped

salt and pepper to taste

Tabasco (optional)

Rinse clams thoroughly in cold water. In a soup pot heat white wine to a boil. Place clams in the boiling wine and cover. Cook until the clams have fully opened and remove. Set aside to cool. Let the wine and clam juice boil a few minutes more and add broth. Boil for 4-5 minutes more and then pass through a fine stainer two or three times until free of sand. Set aside. Remove clam meat from shells and chop. Set aside with chopped salmon. In a clean pot melt butter on medium heat and cook onions, celery, and the whites of the green onions until the onions are translucent, about 8 minutes. Add flour and stir thoroughly. Whisk in half and half and then the reserved clam stock and bring to a slow simmer, whisking constantly. Add sage, bay leaf, and potatoes and simmer, stirring often until potatoes are soft, about 20 minutes. Once potatoes are cooked add the clams and salmon. Cook 1 or 2 minutes more and salt and pepper to taste. Serve with a garnish of the scallion greens and a dash of hot sauce if desired (I prefer it without).