March 21st 2024 class (Part 2 of 3)
For the full recipe click here: https://www.ellicsr.ca/en/clinics_programs/ellicsr_kitchen/Pages/Manhattan_Style_Clam_Chowder.aspx
More resources:
NourishOnline – What to eat and drink after ostomy surgery. A guide for people with colorectal cancer.
UHN -Eating after your ileostomy
https://www.uhn.ca/PatientsFamilies/Health_Information/Health_Topics/Documents/Eating_after_Your_Ileostomy.pdf
UHN – Eating hints for people with diarrhea
https://www.uhn.ca/PatientsFamilies/Health_Information/Health_Topics/Documents/Eating_Hints_for_People_with_Diarrhea.pdf
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Second recipe is a Manhattan style clam chowder soup is another great way to add fluids to your diet and this clam chowder is also rich in protein for healing as we talked about before um and several important nutrients like vitamin A vitamin B12 vitamin C folate vitamin K and of course
Potassium um the addition of the fresh parsley is also a great idea because it may help to offset any odor from the osty if that is an issue you are experiencing okay Jeremy but you got there thanks sella okay so um we’re jumping into soup territory here this is
Um it’s one of my favorite Seafood based soups and we’re making a clam chowder not the clam chowder that you probably typically think of that is um you know rich and creamy um this is the Manhattan style clam chowder so you may have heard of the red or the white clam chowder
This is the red clam chowder um very Savory a lot of umami because of the Tomato um and it has some nice hardiness too in it because of the potato and some of the carrots um so it’s a great soup very nourishing um and very flavorful now this is like I mentioned Manhattan
Style going to emphasize emphas emphasize the Style part uh we’re taking inspiration from the classic we we’re switching some things up a bit to um just in line with some of the guidelines um that um and some of the challenges or barriers that you may experience so um
You know you can you can switch it up uh even more but um we’re going to start off with the carrots so that will be our aromatic we’re not adding onions to this um or uh garlic mints in its traditional scents I’ll show you way which we can
Still get the flavor though um so in our pot um medium heat I’ve added a little bit of olive oil I’m going to start off with adding some just roughly diced carrots in here and I just want to sweat those a little bit get some of the flavors going now traditionally you
Would have I know like a smoked bacon in here um for the Manhattan St climb chowder which would give it obviously some nice smokiness I want to keep that sort of fat down a little bit here and so to get that smokiness I’m going to
Add one of my favorite uh spices this is smoked paprika um again not spicy in terms of heat but it has this really nice smokiness so that Smoky flavor that you would get from adding like the bacon in the traditional soup we’re going to still get that smokiness from this
Smoker so you want to add I want to add it now too to really get the flavor going um so about a teaspoon to two teaspoons depending on how Smoky You’ like it so we’ll soften this up a little bit and try to give you the best view possible there we go now
Uh to the aromatics some of the other aromatics U garlic onion herbs some of those can be a little challenging I think you probably speak to it a little bit more yeah yeah so with the onions and garlic um it can um increase gas production and and
So if that’s a concern for you Jeremy I like how you suggested you could add it and remove it um if you’re having problems with odor I think then you may want to eliminate it completely so maybe Jeremy like are there options for that or I’m sure I mean it sounds flavorful
So it might be good even without the onion or garlic right absolutely yes yeah here’s where you can customize and going back to your point of how to add it and remove it uh one of the best ways to do that I find is using sachche uh
This is we call this like a sachche or a bouquet Garney or um you know you can use even use twine um but essentially what we’re doing is using cheesecloth which you can find it you probably get in most grocery stores probably some like craft stores or block Stores um and
And this is just a square of it is all I need is a great way to add a bunch of those aromatics if if you know um depending on the odor situation um I can add garlic and onion to this or not I can add herbs whatever I like in terms
Of flavor so um it makes it a lot easier to pull out this is great if you’re making soups if you’re making broth stocks um where I don’t want to lose maybe some of the herbs or I want to control the amount of flavor I’m getting from those aromatics um I can easily
Remove it afterwards so what I’m doing is getting a little square of that cheesecloth you see it and then I can add my aromatics inside so I have a little bit of thyme in here that I’ll just gently rub with my fingers to start to activate some of those essential oils
In there a little bit of bay leaf in here um I just crushed the clove of garlic and um with the side of my knife just to break it open and again this is optional right you can either add the garlic or not you can put pepper corns you can put
Other spices that you want here it’s completely up to you and then I’ll grab the two corners on one side and the two corners actually we do it with two corners first two corners together and we’ll just cross them just like tie it and then the other two corners
Together cross them and tie it like this and then we can just pull gently and then do one more tie of the corners so that I have this really nice sort of sachche okay now this is going to still be able to you be able to
Apart the flavors that we want and but we can remove those afterwards in that way we’re not consuming or losing a bay leaf and then you get a mouth full of bay leaf which is not a fun I either so we’re going to go ahead and add this and
I can go ahead and add it actually right now as my parents are stocking up go ahead and add my sachche right in there and to this we’re going to add our potatoes as well um I am using a oh where it is there it is um this just a
Yukon Gold potato um depending on where you are in the world you might have different varieties what I suggest is choose a waxy potato uh for a couple reasons so the waxy potatoes are um things like the the red skin you can do the red skin potatoes if you want or
Peeling them but the idea is that the potato itself um is not as starchy as like a russet potato so in soups or stews your starchier potatoes are going to start to break down quite uh quite a bit whereas your waxy potatoes will hold their shape better which is what we want
Here so um the Yukon somewhere in between uh so it is on the waxier side so it will hold its shape but it will absorb some of the broth too so that’s the one we’re working with peeled diced and I’m just hold I just held it in um
Some cold water here this will also help to uh strip down some of the starch but it’s really just to prevent the discoloration or the oxidation when you’re you know when you’re shooting a cooking class you have to think about these things I don’t want to show you
Like off colored potato so we’re just holding it in a little bit of water which will drain and add them in my C and just a rough dice on there I like the big chunks of the potato beautiful and then we can go right away and add our liquid our broth
So there’s a couple things that we’re going to add here again for flavor um the Tomato part you can use tomato juice or you can use tomato puree we’re going to add about two cups of that we’re going to get some really really nice savoriness some really nice Umami
From the Tomato um and it’s going to work well with the broth and that’s more traditional it’s the Tomato base and just if I can jump in Jeremy it’s really interesting that uh the tomato juice or the tomato puree we we think a lot about the vitamin C we think a lot about
Lopine which is an antioxidant and those are great um actually vitamin C is an antioxidant too but the Tomato also is a great source of um folate uh pottassium magnesium and copper and it’s on the list of foods to try if you have issues with odor from
Your osty so this recipe is is a a definitely a go-to with the tomato juice or puree and the parsley for managing odor love it yes absolutely um and so that will be the first part we’re going to add a little bit of water so about a
Cup of water and then this is a clam Chow so um we’re using can clams to make it a lot easier what’s nice is the can clams come in their own sort of BR that clam juice which you can buy separately on its own just a clam juice um which
You be like why are people buying clam juice usually for Soups like this or dishes like this right so we’re going to add a little bit of that and that’s going to make it super flavorful as well uh one little cheat one little Haw that I will say this
Maybe only a Canadian thing I don’t know if danela uh you know but Clamato you heard of Cl right we see it in our grocery stores that’s uh essentially a tomato juice um I don’t know if it is something that you see elsewhere but um with us it’s it’s tomato juice but it
Has another ingredient added to it that maybe I don’t know if everyone realizes it’s in the name Clamato it’s clam juice so there’s clam juice already added to the tomato juice um you can even use again it tends to be a little higher in sodium but I guess it depends on what
You know what you’re looking for right that could be help exactly yeah exactly if you need the additional sodium if that’s not a concern that may be an option for you and H yeah pomato juice I think that is a Canadian thing I think it might be a
Canadian thing so you can use that as well that has the clam and the Tomato already in one uh and so you can add a little bit of that for the flavor um but that is pretty much it for this point we’re going to bring this up to a simmer
I will put the lid on top and um really just until the potatoes are nice and soft so this might take like 20 minutes and then I can go ahead and finish it off so do a little swap here it will not let you wait for this
Part this has been simmering for about 30 minutes potatoes are nice and soft um about the last five minutes is when I would add the clamps okay I don’t want to add them too early if I had them cooking in there the entire time they might get pretty tough um and rubbery
And they don’t want that so last five minutes you can add your your clams to the the soup you can remove if you’ve had that sachche in there you can remove that so you can see here again any of those aromatics were nice and packaged in my
Little cheese cloth so I can remove that nice and easily and then we are ready to plate and season to taste oh and this is like again I love the Tomato version of this clam chowder super hearty super flavorful as well and again this is where you can
Add other of your other favorite vegetables or anything but keeping it more of its classic self and then like a mention a little bit of fresh parsley for multiple reasons but it also gives it some nice color and there we go this is our Manhattan style clam Chow that looks amazing you
Know what I don’t think I ever have Manhattan style clim chatter I’ve usually had the other so okay