Careme

Ingredients

• Live Manila Clams, 1 lb 1 lb $9.99 / lb
• Organic Leeks (bunch) 2 medium leeks $5.49 / lb
• Organic Yukon Gold Potatoes (or red potatoes) 3/4 lb (about 2 medium), diced $4.99 / 3 lb bag (or $2.29–$4.99 depending)
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Organic Rainbow Chard (or kale) 1 small bunch (about 4 cups chopped) $3.49
• Dry white wine (optional) 1/3 cup
• Chicken or veggie broth 2 cups
• Milk (or half-and-half) 1 cup
• Butter or olive oil 1 tbsp
• Bay leaf (optional) 1
• Black pepper to taste
• Salt to taste
• Lemon 1/2, for finishing
• Crusty bread (optional) for serving

Instructions

1. Prep clams: Rinse 1 lb clams well. Soak in a bowl of cold water 10 minutes, then rinse again to reduce grit. Discard any cracked clams.
2. Prep veg: Slice 2 leeks (white + light green) into half-moons, then rinse in a bowl of water to remove sand; lift out and drain. Dice 3/4 lb potatoes into 1/2-inch pieces. Mince 2 garlic cloves. Chop 4 cups chard (stems thin-sliced, leaves chopped).
3. Start base (stove): In a pot over medium heat, melt 1 tbsp butter (or heat 1 tbsp olive oil). Add leeks with a pinch of salt; cook until softened, 5–6 min. Add minced garlic; cook 30 seconds.
4. Simmer: Add diced potatoes, 2 cups broth, 1 bay leaf (optional), and lots of black pepper. Bring to a simmer and cook until potatoes are tender, 10–12 min.
5. Steam clams: Add 1/3 cup white wine (optional) and the clams. Cover and cook until clams open, 4–6 min. Turn off heat. Remove clams with a slotted spoon; discard any that didn’t open.
6. Finish chowder: Stir in 1 cup milk (or half-and-half). Add chopped chard stems first; simmer 2 min, then add leaves and wilt 1 min. Taste and add salt only as needed (clams are naturally salty).
7. Serve: Return clams to the pot. Finish with a squeeze of lemon (about 1–2 tsp). Serve with crusty bread if desired.