Clear Clam Chowder With Hearts of Palm

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READY IN: 25mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop Celery and the Hearts of Palm into bite sized pieces. Use fresh hearts of palm over canned, to get a less "canned" flavor. Dice shallots fairly small. mince the garlic.
  • Cook up bacon and dice it, then measure out the 1/4 cup for this recipe.
  • Melt butter in pot, then add the bacon and cook for 3 minutes.
  • Add chopped celery, shallots and garlic to the pot and saute for an additional 5 minutes.
  • Add clam juice and hearts of palm to the pot and simmer for another 5 minutes.
  • Add the fresh or canned clams to the pot and simmer for 2 more minutes, then turn off the heat. If you cook too long, the clams will be TOUGH!
  • Season the soup to taste with the thyme, salt, and pepper. Dash in the cayenne until you get a nice but subtle kick.
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