Killah Klam Chowdah

If you like Clam Chowder, you will love my recipe. It will make your fat cells sing! Without fail every time I make this people tell me that it is the best that they have ever eaten. It's so rich and delicious and your taste buds will do a happy dance while your fat cells are singing with delight. Enjoy!

1. 2 sticks of salted butter, 8 oz
2.  1 cup celery, diced
3.  1 cup onion, diced
4. 1 51 oz can chopped ocean clams
5. 1/3 cup clam base
6. 2 cups water, divided
7. 3 to 4 yellow meat potatoes, peeled and chopped into bite size pieces 
8. 2 qts Half &  Half or 1/2 gallon
9. 1/2 tsp white pepper
10. 1 cup corn starch

• In a large soup pot melt butter and saute celery and onion until translucent. Do not brown.
• Open the can of clams, draining only the clam juice into the soup pot, reserving the clams.
• Mix together well the clam base with 1 cup of HOT water, now add it to the soup pot. 
• Add the potatoes and bring to a boil for 30 minutes, covered.
• Add Half & Half and white pepper. Mix well.
• Stir 1 cup COLD water with corn starch, mix well with a whisk to make sure that there are not any lumps. then add it to the soup pot.
• Stir constantly over medium heat until soup has thickened. You do not want this to lump up or cook on too high of  a heat.
• Once the soup is thick, add the reserved clam from the can. This will heat through in about 5 minutes. Lower burner to lowest heat and serve immediately 

I mail order my soup base. If you can connect with a restaurant supplier you may be able to buy it from them. 

Kale, Sausage & Bean Soup

I have grown to love Kale and what better way to eat it than in a healthier soup version.  I used uncured Hot Italian Style chicken sausage but you can use whatever rings our bell. I was lucky enough to find a pre chopped and cleaned bag of Kale at my local Aldi store. Matter of fact that is where my chicken sausage was purchased too. It has become my favorite grocery store. I also simmered a piece of rind from a Parmesan block. I highly recommend that you not skip this step because it adds a nice flavor to the soup. I save my rinds and place them  into a ziploc baggie and freeze them until I can use them later on. Yum! Also Chicken base is the bomb! It comes in a jar as a paste and you mix it with water. It has a better favor than store bought broth or even bouillon. Once you get hooked on base you will not turn back. You can find it in the soup isle in any well stocked grocery store. I mail order my harder to find flavors like clam and mushroom.

1. 10 cups water *
2.  1/3 cup chicken base *
3.  1 Tbsp Olive oil 
4.  1 tsp granulated garlic powder
5.  1/2 tsp freshly ground black pepper
6.  1/4 tsp sea salt
7.  1 cup diced sweet onion
8.  1 cup diced carrots
9.  1 piece of Parmesan rind
10.  1 can of cannellini beans 15.5 oz , drained and rinsed
11.  10 oz of hot Italian Sausage, cooked and sliced thin
12.  12 oz bag of chopped and washed Kale or the equivalent of freshly bought

* You may substitute 10 cups of chicken broth and omit the water and base.

Toss all of the above ingredients into a large soup pot and bring to a boil, then cover with a lid and lower heat to simmer for 45 minutes. Remove Parmesan rind and throw away, serve immediately.