Clam & Cabbage Chowder with Smoked Salmon Garnish
1/3 head cabbage, chopped
1 russet potato, cubed
2 stocks broccoli, stock only, peeled, cubed
1 serrano pepper, seeded, diced
1 shallot clove, large, diced
5-6 oz can clams
3 cups milk
3 tablespoons butter
2-3 tablespoons flour
1 pinch freshy parsley, chopped
the leaves from 2 twigs fresh marjoram, chopped
optional garnish--for each serving:
Boil potatoes in salted water, add cabbage and broccoli, cook until soft. Drain.
Sautee minced shallot and serrano in olive oil.
Melt butter and add flour, mix. Cook until slightly browned, add milk slowly, stir until there are no lumps.
Combine in a soup pot. Add can of clams including liquid. Heat enough to warm, but do not boil. Add salt to taste. 15 minutes before serving, add fresh herbs and pepper.
Optional garnish: lightly toast bread slices. Top with a bit of smoked salmon, toss with a little bit of grated cheese. Toast until cheese is lightly melted. Add to the top of serving bowls/cups of soup.
Pairs Well With
My husband purchased not one, but 2 heads of cabbage. A normal sized green head and a jumbo sized purple head. What to do?