Over the years, living in many different places, I have amassed and arsenal of spices, ingredients, and influences. In Florida I dined on Minorcan Clam Chowder -- a traditional soup that had been made for centuries, with recipes passed down from family to family. In Korea we had jo gae gook(조 경기 노랭), a delicious and affordable meal. And then in my hometown of Annapolis Maryland we have the unbeatable spice **Old Bay** which goes perfect on and in almost anything - especially soups.
Tonight while I was sitting here, nursing an ear infection and lamenting the year 2008 I decided to combine my influences and make some wholesome clam soup. The end result I've dubbed Chesamingook or Chesapeake/Minorcan/Korean influenced clam soup. I was very pleased with the end result and will definitely be making this recipe again! I hope you'll try it out sometime!!
Ingredients:
1 cup cubed white potatoes (1/4-inch cubes)
1/3 cup chopped onion
1 stalk of celery chopped
1/3 cup of halved green beans
1 clove of garlic minced
1 can of chicken broth
2 strips of bacon (cooked and crumbled)**
1 can (6 1/2 oz.) minced clams, undrained
2 tablespoons salsa
2 tablespoon of parsley
2 teaspoons of Old Bay Seasoning
1 teaspoon of barely
1 bay leaf
1/4 to 1/2 teaspoon Kochujang (korean red pepper paste)
1/4 teaspoon dried thyme leaves
1/8 teaspoon of fresh ground pepper
Directions:
Combine the bacon, onions and garlic into a sauce pan and put over a medium-high flame. Stirring often, add the broth when the onions become translucent. Add the celery, salsa, parsley, Old Bay and Kochujang to the mixture, bring to a boil. While boiling stir in the can of clams and wait for the temperature to rise again. Stir in the barley and reduce to a simmer. Season with thyme and black pepper. Let simmer for at least 45 minutes. Preferably slow cook over the course of 6 hours - but who am I kidding - no one has the time anymore.
Enjoy!
A Wealth of Information about Korean Soup.