A delicious Manhattan-style clam chowder loaded with brain-boosting omega-3 fish oil from clams & sardines - suggested to aid in the recovery from concussions and other brain injuries.
Makes 4 servings
1 tablespoon extra-virgin olive oil
1 medium-size onion, diced (about 1 cup)
1⁄2 teaspoon salt
3 to 4 garlic cloves, minced
1⁄2 cup White Puree or Orange Puree
1 (6-ounce) can tomato paste
3 (8-ounce) bottles clam juice
1 (28-ounce) can diced, peeled tomatoes, with liquid
1 large russet potato,* diced, with skin
2 (61⁄2-ounce) cans chopped clams, with liquid
1 (3- to 4-ounce) can skinless and boneless sardines, packed in water, drained
Freshly ground black pepper, to taste
Dried red pepper flakes, to taste
Optional extra boost: 2 celery ribs, diced
Heat the oil in a large soup pot over medium heat. Add the onion and salt and sauté until they are slightly translucent, about 10 minutes. Add the celery (if using) and sauté for another 5 minutes. Add the garlic, White or Orange Puree, tomato paste, clam juice, diced tomatoes, potato, and clams with their liquid. Stir to combine well. Add the sardines, breaking them up with the spoon, slightly mashing them into the pot so there are no remaining visible pieces. Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 30 minutes or until the potatoes are tender. Ladle into 4 soup bowls, and season with freshly ground pepper and red pepper flakes.
Sneaky Time Saving Tip:
Use low-fat frozen hash browns instead of dicing fresh potatoes
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