Soup & Salad Combo Recipe

Prepare clams (if using fresh)

If using fresh clams, scrub and rinse them. Place in a large pot with 1 cup water, cover and steam until they open (5–8 minutes). Remove clams, reserve the cooking liquid through a fine sieve, and chop clam meat. If using canned clams, reserve the juice and chop clams if whole.

In a heavy-bottomed pot over medium heat, cook diced bacon until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add butter to the pot with bacon fat. When melted, add diced onion and celery and cook until softened and translucent, 5–6 minutes. Stir occasionally.

Sprinkle 3 tablespoons flour over the vegetables and cook, stirring, for 2 minutes to remove the raw flour taste (this forms a light roux).

Add diced potatoes, reserved clam juice (or 1 cup clam juice + additional water if needed) and 2 cups stock. Add bay leaf and thyme. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender, about 12–15 minutes.

Once potatoes are tender, stir in the chopped clams and whole milk or half-and-half. Warm gently—do not boil vigorously after adding milk—to avoid curdling. Simmer 3–5 minutes to heat through and meld flavors.

Season with salt and pepper to taste. Stir in chopped parsley and return cooked bacon to the pot. Remove bay leaf before serving. Serve hot with lemon wedges on the side, if desired.

Make a quick roux: In a heavy pot or Dutch oven over medium heat, heat 3 tablespoons vegetable oil. Add 3 tablespoons flour and stir constantly until the mixture turns a deep peanut-butter brown (about 8–12 minutes). Watch closely to avoid burning; reduce heat if it darkens too fast.

Add sliced andouille and cook 2–3 minutes to render some fat. Add diced onion, green pepper and celery (the 'holy trinity') and cook until softened, about 6–8 minutes.

Stir in minced garlic and cook 30–45 seconds until fragrant. Add chicken pieces and brown lightly for 3–4 minutes.

Carefully stir in chicken stock (it will bubble when added to the roux). Add diced tomatoes, bay leaf, cajun seasoning, salt and pepper. Bring to a simmer, reduce heat, and simmer gently for 20–25 minutes to cook the chicken through and thicken slightly.

If using file powder, stir 1 teaspoon in at the end of cooking off heat or just before serving to avoid stringiness. Taste and adjust seasoning. Stir in sliced green onions.

Serve gumbo over a scoop of cooked white rice if desired.

In a medium bowl combine mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion and kalamata olives.

In a small bowl or jar whisk together olive oil, red wine vinegar, dried oregano, salt and pepper until emulsified.

Pour dressing over the salad and toss gently to combine. Sprinkle crumbled feta over the top and serve immediately alongside the chosen soup.