When one has nothing to lose they can’t be accused of losing it. If there’s nothing to keep, one is not beholden to what their holding. I’m not try to game the game, but I’ve never had a clam chowder recipe to match the divine seafood stews we experienced on an expedition to the left coast. It’s time to take the mollusk in a different direction.
1 T butter
¼ C diced white onions
3 C vegetable juice
2 C diced red potatoes
1 T chili powder
1 t garlic powder
1 t paprika
½ t coriander
1 box (10 oz) frozen spinach
1 lb chopped fish (we use Swai)
1 can (6.5 oz) clam- not drained
1 C half and half
- Fry onion in butter until soft.
- Add vegetable juice, potatoes, chili powder, paprika, garlic powder, coriander, and spinach.
- Simmer until potatoes are soft.
- Add fish and cook until fish is cooked through.
- Add clams and half and half and heat another 3 minutes.
Tonight presents another example of how blind inventiveness in the face of utter desperation conquers all. The goal had been to make a clam chowder chili. Alas, I lacked some of the required ingredients and had a stark absence of desire to get into the car to procure them. We ended up with this tasty little number.
The stew was rich but not overly so. To my surprise, the spinach somehow seemed to weave the pieces together into a tapestry of utter deliciousness. Creamy, sustaining, and hearty- all wrapped up in a bowl of seafood, healthy-for-you goodness. Bam. This chili rocked and the Involuntary Tasters concurred. Succinctly, the Pirate declared, “My taste buds are havin’ a party.”
Innovation has its moments.