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Prep
Difficulty
Easy
Time
Estimate
30 mins
This combo gives a feel of Clam Chowder without the dairy. Make the Cauliflower Soup first and toss the salad. While the soup simmers gently. Steam the clams. Serve in the clams floating in the soup or alongside.
There is an elegance in this soup that makes it taste richer and more divine then its humble ingredients are capable of doing on their own. While this is lovely vegan with a “no-chicken” broth base and flavorful olive oil, using a rich broth made from leftover turkey or chicken bones is just a bit more spectacular. We also used rendered chicken fat, but butter would be heavenly too.
This quick salad adds a bit of sparkle and sweetness to your table. Each item can be made ahead, stored for a week of easy salad toppings or to take with you for a potluck. Feel free to add more vegetables of fruit such as avocados, red onions, roasted vegetables or citrus slices.
Fresh clams are charmingly simple to prepare. Purchase the best, happiest looking clams you can find. Ask your fish monger where they came from. Currently the best choices are farmed clams as they are produced in a sustainable manner.
Pulling the clams out of the hot pan is easiest with tongs, but two large spoons “tonged” together can work as well.
