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. Reserve small amount of parsley for garnish.
Optional garnish: Top with a bit of smoked salmon and sprinkle with reserved parsley.
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?