TheStorkFork

Chowders and soups are a great way to cook in volume, and pump up the nutrition. This chowder is a take on the Manhattan Clam Chowder, with more vegetables put into the mix for optimal folic acid, iron, and vitamin intake. The newly dubbed "Maternity Chowder" is big hit with everyone while sneaking in a packed agenda of nourishment for the hungry mother-to-be.

Maternity Chowder

-4 small potatoes (chopped into 1/4 inch squares, kept submerged in water to prevent oxidation or browning)

-1 stalk celery

-2 carrot

-1 zuccini (cut into 1/4 moons)

-1/2 onion chopped

-4 cloves chopped garlic

-2 cups corn

-1 slice, or 2 tbsp pancetta

-1 1/2 cups canned chopped clams, with juice, or 2 cups clam juice

-2 cans crushed, diced, or ground tomato

-4 cups water

-2 tbsp dry spice

-1 tbsp paprika

-1 tbsp kosher salt

-1 tsp black pepper

-1 TBSP Extra Virgin Olive Oil

*Drop the pancetta into the pan with olive oil over medium heat, cook until it starts to crisp, about 5 minutes.

*Add the celery, carrot, corn, and garlic to the pancetta. Add the spices. Saute for another 8-10 minutes. We are building layers of flavor so the first 15 minutes of this dish are important for flavor.

*Add the clams and juice, tomatoes, potatoes, and water. Bring to a boil, let simmer for about 45 minutes. Let cool.

*This chowder holds for about a week in the fridge.

Chowder Fact:

Clams are a good source of B12 and protein. With the balance of clams, vegetables, and spices this chower is a good source of protein, folic acid, vitamins A, B, and C.

Be Smart:

Make it once, portion it off in single serving in plastic containers, and keep it in the fridge for fast and smart food during the week.