When I was a boy, my grandmother lived a few blocks from Wollaston Beach in Boston Harbor, not far from where Howard Johnson came up with his then famous recipe for fried clams. He had known my grandfather, who had run a general store in town. My grandmother would take my brother Mark and me clamming at low tide. We’d walk along the mud flats, looking for the clams to spit when they were roused by our footfalls. As soon as one revealed itself, we’d dig frantically to scoop up the bivalve and dump it into our bucket of sea water. Back at our grandmother’s place, we’d cook up a feast.
Anti-Aging Juice
Clam Chowder
Coconut Ginger Chicken
Cold Beet Soup
Salad
Spring Stir Fry Tofu
Summer Barbecue
Winter Stew
Clam chowder is part of my family’s New England heritage. With no buttter, bacon or cream, this month’s recipe has far less saturated fat than the one dictated by tradition but is no less delicious. Clams are very high in iron, manganese, selenium, Vitamin B-12, C and phosphorus, with generous amounts of niacin, potassium and zinc. By themselves they are low in saturated fat, although they are high in cholesterol. Remember that most eaten cholesterol is not absorbed. It is generated by our own livers from saturated fat, so unless you have very high cholesterol and have a hard time controlling it, clams are good to add to your diet. With potatoes, carrots, onions, celery, garlic and milk, this chowder will provide you with plenty of calcium and Vitamin A as well. It’s the perfect warm up to a satisfying supper on a cold winter evening. Enjoy.
Ingredients – Serves 4 - 395 calories per serving
1 cup finely chopped onion
1 finely chopped large garlic clove
2 medium carrots
1 stalk of celery
4 teaspoons dried parsley
2 teaspoons marjoram
2 teaspoons dill
4 teaspoons thyme
4 teaspoons basil
1 teaspoons sage
4 teaspoons oregano,
4 teaspoons rosemary
2 teaspoons tarragon
1/4 teaspoon white pepper
3 tablespoons finely sifted whole wheat flour
1 large can of uncooked clams (approximately 50 clams)
1 cup bottled clam juice
11/2 cups 1% fat milk
2 medium potatoes, boiled, peeled and diced
2 tablespoons extra virgin olive oil
Preparation:
Steam potatoes until they are just soft enough to be readily chopped into small cubes. Traditionalists peel the potatoes first, but the skins are rich in phytonutrients a natural source of anti-oxidants. I leave them on after washing them thoroughly and cutting out the eyes.
Chop the celery finely.
Blend all the dried spices together, except the pepper, for even consistency.
In a half gallon soup pot under low heat, sauté onion, garlic and the spice blend in olive oil. Don’t allow the mixture to brown.
Slowly add the clam juice and flour, stirring constantly. Bring the mixture to a boil. Add the milk and carrots, then simmer for 15 minutes. Add chopped celery. Simmer for 5 more minutes, then add chopped potatoes, and clams. Heat to serving temperature. Do not allow the chowder to boil, because this will toughen the clams.
Sample before serving. Clam juice already has salt, add more if wanted according to taste.
Serve with a hearty whole grain bread, like fresh baked corn bread.
All recipes presented here have been kitchen tested by the producers of "Reverse Aging Now."
Our goal is to make healthy food tasty so that you can keep your diet high in nutrients and low in calories, the essence of the primary method of slowing aging.