Souper Sundays: This week is Clam Chowder

A tradition that Tony and I started a couple of years ago was what we called Souper Sundays. The first Sunday of football season kicks it off, and it lasts until the first weekend in March. It’s a tradition that we sincerely hope will last even when our boys are grown and have kids of their own. Last year we made them promise that they’d come back home each Sunday to watch football with their dad and eat their mom’s homemade soup. They promised! Despite the fact that they were 2 and 5, I’m going to hold them to it!

Tony got to choose the soup this week, so of course he picked clam chowder. I made this lighter version last year and it was a hit. The recipe is from a Rachael Ray magazine. It’s called New England Clam Chowder–not exactly what I would call authentic, but good none-the-less! Here’s the recipe:

1 tablespoon extra-virgin olive oil
2 onions, chopped
2 yukon-gold potatoes, chopped (about 3/4 lbs.)
2 cups fish stock or clam juice (I used clam juice)
1 cup frozen shelled edamame (I know, soybeans. However, I actually really like them. Daken even likes them!)
1 tablespoon fresh thyme leaves
2 tablespoons flour
2 tablespoons butter
1 cup whole milk
2 tablespoons cornstarch
1/4 cup heavy cream
1 pound frozen chopped clams, thawed, with their liquid (I CANNOT find these! I have substituted 3 6.5 oz cans chopped clams)
Salt and Pepper

1. In a large saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring often, until tender, about 7 minutes. Add the potatoes and clam juice and bring to a boil. Lower the heat and simmer until the potatoes are tender, about 7 minutes. Stir in the edamame and thyme and keep warm over low heat.

2. Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the flour  and cook for 1 minute. Whisk in the flour and cook for 1 minute, then whisk in 1/2 cup milk until thickened. Whisk in the cornstarch into the remaining 1/2 cup milk, then whisk into the hot milk mixture; stir in the cream. Cook, stirring often, until thickened and steaming, about 3 minutes.

3. Stir the cream  mixture into the potato-broth mixture; add the clams with their liquid. Bring to a simmer and cook for 5 minutes more; season with salt and pepper.

Of course, we served it with oyster crackers. It was a fantastic meal! We LOVE Souper Sundays!

Let me know if you have any fabulous homemade soup recipes. We have a lot of Sundays left!