California Farm Summer Clam Chowder-Spicy
The trick to stay cool outdoors in summer, when working, is to eat spicy foods that make you perspire, which cools you down, and take in liquids. Working sunrise till noon, then sitting down for a long summer farm luncheon break, then back to work. Hot, spicy, creamy, filling chowders work well for this. Here is my spicy summer creamed clam chowder, different from winter soups. Serve cold water, fresh bread, ripe fruits and cold salad with this chowder.
California Farm Summer Clam Chowder-Spicy
The trick to stay cool outdoors in summer, when working, is to eat spicy foods that make you perspire, which cools you down, and take in liquids. Working sunrise till noon, then sitting down for a long summer farm luncheon break, then back to work. Hot, spicy, creamy, filling chowders work well for this. Here is my spicy summer creamed clam chowder, different from winter soups. Serve cold water, fresh bread, ripe fruits and cold salad with this chowder.
Open in Cookpad AppSteps
- 1
Medium heat Tbs lemon grass oil in dutch oven or wok, brown habanero strips, (or 2 tsp red pepper flakes), diced ham, tofu, glaze onion and garlic, stir, till ham fat is melted and other ingredients are done, about 45 minutes.
- 2
Mix with boiled (1/2 hour) unpeeled diced potatoes, clam juice, cream, bay leaf, mash with potato masher, bring to boil and thicken while stirring, then slow boil with lid on, half hour.
- 3
Just before serving, add canned clams, stir till heated, not boiled, garnish with fresh banana pepper rings, sprinkle with chopped fresh parsley.
- 4
Serve with fresh bread, fruits, salad. Add more spice with drops of habanero pepper sauce if desired.
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