CHOWDER GREENS      1         Bunch Collard Greens///cleaned and rough chopped  1         Bunch Lacinato Kale///cleaned and rough chopped  1 #         Baby (or regular) Spinach   1/2 #     Bacon////diced   12         little neck clams   2         White Onions//////large dice  2         Garlic, cloves//////minced  8 oz        Clam Juice  1#        Raw Chopped Clams (the frozen ones)  1 cup    Heavy Cream  1 bunch     Parsley, rough chopped  LOTS    fresh cracked black pepper     EXTRA VIBES::::OYSTER CRACKERS:::::::     Steam open in the clams in a little bit of water in a pot. Or a crock pot if you are into that. I am. So that’s what I did.      Strain the liquid and save it to use later in the recipe.      Let the clams cool and take them out of the shells and chop them up, big pieces are good.     Render the bacon in the crock pot/// slow cooker ///instant pot///multi cooker/// regular pot on browning///sautee temperature.      Once its browned add the onions and garlic and cook until they are lightly caramelized and softened.      Then add the greens, starting with the collards, then the lamcinato and keep stirring until its all wilted and then add the spinach.      Add the clam juices, and the bottled clam juice. Just to cover the greens and let it come up to a boil and stir it around.      Add the raw chopped clams and stir it around and cook for a minute or two.      Add the Heavy cream and cook for a few minutes.      Crack lots of black pepper and give it a taste. Should be pretty good.      Finish with the parsley.      BONUS CHOWDER GREEN STATUS:     Top with oyster crackers and serve.      Or top with oyster crackers and throw it in the oven for a few.      You can make this as a side dish OR you can cook some raviolis and use the chowder greens AS THE SAUCE FOR THE RAVIOLI! I did it the other night.      It’s true.    

CHOWDER GREENS 

 

1         Bunch Collard Greens///cleaned and rough chopped

1         Bunch Lacinato Kale///cleaned and rough chopped

1 #         Baby (or regular) Spinach 

1/2 #     Bacon////diced 

12         little neck clams 

2         White Onions//////large dice

2         Garlic, cloves//////minced

8 oz        Clam Juice

1#        Raw Chopped Clams (the frozen ones)

1 cup    Heavy Cream

1 bunch     Parsley, rough chopped

LOTS    fresh cracked black pepper

 

EXTRA VIBES::::OYSTER CRACKERS:::::::

 

Steam open in the clams in a little bit of water in a pot. Or a crock pot if you are into that. I am. So that’s what I did. 

 

Strain the liquid and save it to use later in the recipe. 

 

Let the clams cool and take them out of the shells and chop them up, big pieces are good.

 

Render the bacon in the crock pot/// slow cooker ///instant pot///multi cooker/// regular pot on browning///sautee temperature. 

 

Once its browned add the onions and garlic and cook until they are lightly caramelized and softened. 

 

Then add the greens, starting with the collards, then the lamcinato and keep stirring until its all wilted and then add the spinach. 

 

Add the clam juices, and the bottled clam juice. Just to cover the greens and let it come up to a boil and stir it around. 

 

Add the raw chopped clams and stir it around and cook for a minute or two. 

 

Add the Heavy cream and cook for a few minutes. 

 

Crack lots of black pepper and give it a taste. Should be pretty good. 

 

Finish with the parsley. 

 

BONUS CHOWDER GREEN STATUS:

 

Top with oyster crackers and serve. 

 

Or top with oyster crackers and throw it in the oven for a few. 

 

You can make this as a side dish OR you can cook some raviolis and use the chowder greens AS THE SAUCE FOR THE RAVIOLI! I did it the other night. 

 

It’s true. 

 

listen to Cooking Up A Podcast:

It's available pretty much everywhere you can get podcasts: iTunes, Stitcher, Google Play, Anchor, Podbean....

 

I made this recipe after I talked with Jeremy Sewall, the New England Chef of Row 34, Island Creek Oyster Bar and Les Seblon.