2nd Course Recipe

Prepare lentils

Rinse 1 cup lentils under cold running water and pick out any small stones or debris. Drain well.

Heat 2 tbs olive oil in a large saucepan or Dutch oven over medium heat until shimmering.

Add 1 cup chopped onion, 1 cup diced carrots and 1 cup diced celery. Sauté, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes.

Stir in 3 tsp minced garlic, 1 tbs tomato paste, 1 tsp ground cumin and 1 tsp dried thyme. Cook 1 minute until fragrant, stirring so the tomato paste darkens slightly.

Add the rinsed lentils, 4 cups water or vegetable broth and 1 bay leaf. Increase heat to bring to a gentle boil.

Reduce heat to low, cover partially, and simmer until lentils are tender but not mushy, 25–30 minutes. Stir occasionally and add more water/broth if soup becomes too thick.

When lentils are tender, remove and discard the bay leaf. Stir in 1.5 tsp salt, 1/2 tsp black pepper and (optional) 1/4 tsp red pepper flakes. Taste and adjust seasoning.

Finish with 1 tbs fresh lemon juice to brighten the flavors and stir in 2 tbs chopped parsley.

Serve hot. Optionally garnish with extra parsley and a drizzle of olive oil.

If using fresh clams

Scrub clams clean. Place in a large pot with 1 cup water, cover and steam over medium-high heat until shells open, about 5–8 minutes. Remove clams as they open to avoid overcooking; reserve the cooking liquid by straining it through a fine sieve and set aside. Remove clam meat from shells and chop coarsely. If using canned clams, drain and reserve juice and set clams aside.

In a heavy medium saucepan, melt 3 tbs butter over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped celery and sauté until translucent and soft, about 5 minutes.

Stir in 3 tbs all-purpose flour and cook, stirring continuously, for 1–2 minutes to form a blond roux but do not let it brown. This will thicken the chowder.

Slowly whisk in 1 cup clam juice (reserved from steaming or bottled) and 2 cups whole milk, ensuring there are no lumps. Add 1 bay leaf and the thyme. Bring mixture to a gentle simmer, stirring frequently, until it starts to thicken, about 6–8 minutes.

Add 2 cups diced russet potatoes and simmer until potatoes are tender, about 10–12 minutes. If potatoes need longer, keep at a low simmer until fork-tender.

Stir in the chopped clams (or canned clams) and 1/2 cup heavy cream. Warm gently—do not boil vigorously once milk/cream are added or it may separate—about 3–4 minutes until clams are heated through.

Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Remove and discard the bay leaf (and thyme sprig if used). Taste and adjust seasoning. If the chowder seems too thick, stir in a few tablespoons of additional clam juice or milk to reach desired consistency.

Finish by stirring in 2 tbs chopped parsley and optional 2 tbs cooked chopped bacon for smoky flavor. Serve immediately with crusty bread.