10 July 2012

Kath's Amazing Clam and Mussel Chowder

For me summer time is the time I get to enjoy with my family and friends. As a result I get to share extraordinary culinary delights, many of which I look forward to sharing with you. This past week was spent on the coast of  Rhode Island with girlfriends and my sister Kathy. Kathy is an exceptional cook of  the first order, she is inventive, can blend flavors and loves to recreate dishes she's eaten at restaurants. Wow did I luck out! The following is a chowder that Kath made for me and is a must make if you're a seafood lover-

                              Clam and Mussel Chowder                                serves 4

  • Saute 1 cup of chopped celery, a large chopped onion and 3 or 4 minced garlic cloves, in olive oil, in a large pot 
  • Add 1 cup of white wine and 1 cup of chicken stock 
  • Add 3 lbs. of mussels and 1 or 2 lbs. of Littleneck Clams (that have been soaked and cleaned to rid them of any sand)
  • Add a can of drained and rinsed white beans
  • Cover and boil until the clams and mussels open up (it took ours between 5 and 10 minuets) 
  • Stir in a palm full of chopped parsley (we added a cup or so of sliced kale just for the health of it)
Serve it up in large soup bowls and don't forget the discard bowl for the shells.

 The white beans not only add nutrition to the recipe, they make to broth oh so creamy and delicious. Add some crusty bread for dipping and you will have a meal that friends and family will remember.



  1. Yum, this sounds as amazing as it looks! I am definitely going to try this out. It sounds easy enough for me to make:) We certainly have lots of mussels and clams here on the island.


    1. Lets make it together when you get back from Paris.