This easy and flavor-packed Steamed Clams Recipe will quickly become your go-to when the craving for steamers hits! Made with simple ingredients and naturally Low Carb and Gluten Free.
Servings: 4 servings
Calories: 147 kcal
- 3 T extra virgin olive oil
- 1 medium yellow onion diced
- 6 large garlic cloves finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 50 littleneck clams cleaned
- 1/2 cup Chicken Bone Broth
- 1/2 cup diced tomatoes
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 T white wine
- 1/2 cup flat leaf parsley finely chopped
- 1 crusty sourdough or Gluten Free baguette sliced
- 3 T heavy cream (OPTIONAL)
See full Recipe from EverydayMaven
- 2 quarts cherry tomatoes about two pounds, stemmed
- 1 sweet onion roughly chopped
- 6 cloves garlic peeled
- 2 TBSPs olive oil
- 1 quart chicken broth **CHICKEN BONE BROTH #ftw
- 2 TBSPs fresh herbs of your choice thyme, basil, oregano, sage, parsley, etc.
- heavy cream or creme fraiche optional
- Sea salt and pepper, to taste
TOPPINGS, OPTIONAL, TO TASTE
Cheese of your choice – parmesan, romano, goat, feta, etc.
Creme fraiche or sour cream
Additional fresh herbs of your choice
Additional salt and pepper to taste
Place cherry tomatoes, onion and garlic in two roasting/baking pans and drizzle with olive oil. Roast at 400 degrees for about 40 minutes, until thoroughly browned but not charred.
Add to a stock pot along with chicken broth and simmer for about 5 more minutes.
Add herbs of your choice in the last minute and mix well.
Puree until smooth with an immersion blender.
For a creamy version, add heavy cream or mix in creme fraiche. Start with just a small amount (about 1/4 cup of heavy cream or a generous dollop of creme fraiche) and thoroughly mix into soup and taste. Slowly add more until desired creaminess is achieved.
Transfer to individual bowls and add additional toppings, to taste.
Serve with a side of toasted sourdough bread and butter, optional.
Source Fearless Eating
by Health & Wellness Retailer Magazine, pages 17-18
Soup has long been considered a comfort food. In fact, many people rely on broths, bisques, and bouillabaisses to help them get through a bout of a cold or the chilliest winter months. It warms from the inside out and is the perfect accompaniment to a salad or your favourite sandwich. Alone or as a side dish, with a good book or a slice of homemade bread, soup is a staple in many people’s lives for both comfort and wellness.
Hot liquids, in general, help to keep the body hydrated, soothe a sore throat and can relieve nasal congestion. In fact, chicken soup, in particular, is notoriously associated with cold and flu recovery because chicken contains an amino acid called cysteine, which is released when made into broth. Dr. Christian Brix of BONED Broth says, “Cysteine is an amino acid that helps improve communication in our immune cells, which aids in the body’s healing process.”
According to The Dieticians of Canada, “Many foods in our diet can be filled with sodium, and too much salt can raise your blood pressure, as sodium draws water from the body to the veins, leaving your body vulnerable to dehydration. Dehydration can lead to unclear thinking, mood changes, digestive issues, and other health issues.”
In other words, consuming soup is not only beneficial for a person’s emotional state; it’s good for the body too.
Dieticians of Canada advise, “Not only is soup perfect for staying cozy and healthy, but soup made with bone broth is rich in minerals that support the immune system and feature collagen, which has been shown to help heal the gut lining from damage; in addition, bone broth has been known to help to make your skin glow and reduce joint pain as well as support digestive health.”
BONED Broth has recently undergone a rebranding, coming back to market as the only federally certified organic brand of bone broth in Canada. BONED Broth was born from co-owner grandma Marie’s Slovakian family recipes, brought over from the old country. She and Dr. Christian Brix along with board member, Dr. Jennifer Dyck, naturopathic doctor remain committed to not only producing the freshest, and most nutrient-packed broths, but also to share the education about the benefits of broth. And, with a new kitchen in Vancouver’s lower mainland, supply demands will not be an issue. “Our greatest challenge was getting the best quality bones. But we have found them,” he says, “and we are more prepared than ever to deliver the best possible bone broth.”
He goes on, “One of the most popular movements in the world of nutrition these days is to follow a Keto or Paleo diet. Bone broth is a superstar for anyone wanting to adhere to a Keto/Paleo program.”
Dr. Brix and Dr. Dyck lecture together, spreading the word about the health benefits and medical upside to regularly consuming bone broth.
Read the whole article in this Fall 2018 edition of Health & Wellness Retailer Magazine, pages 17-18
The beauty of this dish is that is can easily be spruced up to fit anyone’s dietary habits, likes, and restrictions.
Hers: bean-free minestrone with brown basmati rice and sweet potato 🍠 topped with parsley
His: bean-free minestrone with gluten O’s and parsley
NO-BEAN MINESTRONE SOUP [LOW FODMAP OPTION]
📷 No Whey Lady
Ingredients // Pantry items:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 yellow onion – diced
1 garlic clove – minced
2 cups chopped leeks
3 large sprigs of celery – chopped
1/2 a red bell pepper – diced
3 zucchini or summer squash (or both!) – largely diced
2 Roma tomatoes – largely diced
2 cups of green beans – cut into 1-inch pieces
1/2 cup parsley – chopped
Chicken stock or bone broth (or sub veg broth for a plant-based option)
2 dried bay leaves
1/2 teaspoon dried thyme
Salt and pepper to taste
Heat 1 tablespoon of olive oil in a soup pot on medium-high heat
Add onion, garlic, leeks, celery, and red pepper to the pot. Stir occasionally until soft (but not brown) – about 10 minutes
Add 3 cups of broth and 3 cups of water along with 1/2 teaspoon salt, 1/2 teaspoon thyme, bay leaves, and pepper as you please and bring the pot to a simmer
Then add zucchini, tomatoes, and green beans and let it all cook together for about 10 minutes
Take off heat, add 1 tablespoon of balsamic vinegar, taste test for salt and pepper, and serve with fresh parsley // any extra fixings you desire
You can enjoy it any time of year and reap the immune-boosting benefits of the probiotic-rich miso paste and mineral dense dulse flakes. Dulse is an edible seaweed that contains your daily requirement of iodine, along with other minerals such as calcium, magnesium and iron. This is a true beauty soup since its nutrients support your thyroid, which you need for glowing skin, radiant hair, and a functioning metabolism. The collagen in the bone broth contains protein that will satisfy you and contribute to your beauty as well!
1 tablespoon coconut oil
1 yellow onion, diced
1 tablespoon grated ginger
3 cloves garlic, minced
1 teaspoon turmeric
2 teaspoons cumin
8 ounces (about 3 cups) shiitake mushrooms, sliced
2 large carrots, diced
2 cups broccoli florets
1 bunch large bok choy, shredded
4 cups bone broth or vegetable broth
1/4 cup miso paste
1/4 cup dulse flakes
1. Melt the oil in a large saucepan over medium heat. Sauté the onion for about 5 minutes or until translucent. Stir in the ginger and garlic, stir to combine.
2. Add turmeric, cumin, salt and pepper and cook for about 2 minutes, stirring constantly to prevent burning. Mix in the vegetables and cook for another 2 minutes.
3. Add in the broth, lower the heat to a gentle simmer and cook for about 5 – 10 minutes. Remove from heat.
4. Gently mix in the miso, and dulse flakes and stir to combine. Divide amongst 4 bowls. Great as a snack or a make it a meal by serving it alongside a mixed greens salad.
5. Store leftovers in an airtight glass container in the refrigerator for up to 3 days.