Pineapple Clam Chowder - GF

Enjoy this light, yet hearty meal anytime of year by changing the ratios of the ingredients.

Ingredients:
Homemade Smoked Turkey Broth
Sierra Mist (optional)
Sea Salt
Potatoes, peeled and diced
Cream of tartar
Coconut Oil
Beef gelatin
Baby Clams (with Juice)
Pineapple (with Juice)
Hot Pepper Oil (optional)

Bring about 6 cups liquid (broth, juice from clams and pineapple and soda or water as needed) to boil and add peeled, diced potatoes and salt.  I used 4-5 large russets.  Turn heat down and simmer 40 minutes.

Add as much gelatin and cream of tartar as desired. Cream of tartar = potassium.  Clams are the "whole" animal so don't need gelatin, but I always sneak in extra where I can and find the gelatin adds richness and balances the sweet/tart of the pineapple well.  I used a little over half a cup.

I added about a cup or so of Sierra Mist because it had been sitting in the fridge a while, flat.  I don't know that it necessarily added anything "special."  A little cane sugar would work just fine too. Add the clams and the pineapple at the end. Correct seasoning (add more salt, of course) and serve.
I like a dash of hot pepper oil too.

Friday Food

Potato Soup ( or Chowder) GF

Base
Leftover mashed potatoes
Beef gelatin
Milk
Salt/pepper to taste

I use approximately 1 TBS gelatin to 1 cup potatoes with a 1:1 ratio of milk for a THICK chowder and 1:2 cup milk for a thinner soup.  Heat and serve.

Optional Add ins
Clams
Oysters
Leftover bacon (is there such a thing?????)
Chicken
Sausage
Beef
Shrimp
Salmon
Mushrooms
Onions
Pickled hot peppers/red pepper flakes

Thai Style Potato Soup

Thai Style Potato Soup
Potatoes and/or Sweet Potatoes 
Pineapple
Coconut Milk
Broth
Shrimp (optional)
Gelatin
Basil (optional)
Unrefined Salt
Green/Red Curry paste
Dried Mangoes (optional)
Sucanat/Rapadura (optional)
Cream of Tartar (optional)


Cut up the potatoes, place in pan and cooked covered in broth.  When potatoes are tender add pineapple, mangoes (if you have them, fresh or frozen would work too) coconut milk, salt and curry paste.  Be careful with the paste, a little goes a long way.  Add gelatin, basil and sweeten to taste.  Extra sugar will help cut the "burn" if you've added too much curry.  Use approximately 1/4 tsp of Cream of Tartar per tablespoon of sugar.  Add the shrimp at the very end, if you use it, when the burner is already turned off.  They will be done before you can fetch the bowls for serving.

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