Another frigid night here at the Jersey Shore.   Winter has been very good this year, again, at
showing us what it's all about...ice, snow, and lots of cold weather that has you wanting to book
a month long trip to the Caribbean.  Since that's not in the cards for right now, how about a
warming bowl of creamy soup full of the flavors of the sea?  Last week, while shopping, there
was a sale on chopped fresh clams from the icy North Atlantic waters off of the New England
coast, naturally processed with no chemicals.  I had to try them.   I decided that a clam chowder
New England style would be in order.  But, as I continued my shopping I bought some wild caught
Shrimp and brussel sprouts, a real winter produce item and decided to make something with
all of those ingredients.  Sounds bizarre?  Maybe.  I love any cabbagey flavored vegetable and
thought that I could meld these into a New England-esque seafood chowder.  I opted out of the
usual base with salt pork and instead just used unsalted butter.  Two fresh chicken breasts and
a chicken back were tossed into a saucepan with water, some aromatics, and I made 3 cups of
fresh stock out of that.  So, let's fast forward this recipe...Trim the bottoms of 12 brussel sprouts and
add them to a simmering pot of 3 cups of chicken stock, your own homemade would be best.  If
using a store bought stock, make sure it's 99% fat free and LOW sodium.  Bring it to a boil and add
1 tsp. of an Old Bay style seasoning mix.  Here's where the seafood soup flavor starts to build.
Then, add the Brussel Sprouts and simmer them for a good 20 minutes, till tender. 

In a heavy bottomed soup pot, melt 1 stick of unsalted butter..then add 1/2 cup finely minced celery,
1 large finely minced onion.  Let this saute' till soft, it should take about 10 minutes.  Don't rush this
as you want the flavor to sweat out of the vegetables.  Add salt and pepper, then add 3 tbs. of flour and
blend well.

Let the flour cook for about 3 minutes on low, stirring.  In the meantime, you will have removed
the brussel sprouts from the stock and quartered them.  Reserve on the side for now.  Add
a ladle of the stock to the flour/veg mixture, whisk till well blended.  It should turn into a wall-
paper paste consistency in no time.  Add another, repeat the directions and then when it again
comes to thick consistency, add the clams with all their liquor.  Blend well.  Let this come to
a boil, then add 1 cup of heavy cream, 1 sprig of fresh rosemary, 1/2 tsp. of sweet paprika, one
bay leaf.  Let this again come to a boil.  Taste for seasoning..if you are happy with the flavors,
also check for the consistency.  This soup will have a creamy texture but not a gloppy thick one.
Add 12 small peeled and deveined shrimp and the quartered Brussel Sprouts.  Bring to a boil
again, and them let it simmer on low for about 10 minutes.  Top it off with 1/8 cup of the cream,
or if you want a lighter taste, with 1/8 cup of stock.  Do not serve at once.  This soup tastes
better reheated.  All of the ingredients really get happier in the pot over time.  I would serve it the
next day, or later in the day. 


A hearty roll goes great with this soup...something with lots of seeds, salt, onions,
or garlic on it...a pumpernickel rye raisin, something good.  The combination of
the cruciferous flavor of the sprouts with the briny sweetness of the seafood was
heady and intoxicating, without being overpowering. We enjoyed the soup for a few
days...proving the point..don't go shopping with anything in mind.  Search for what
is seasonal and looks good and you will create new things in your kitchen to please
yourself and your family and friends. This makes soup for about 6-8.
This was 1 pint of chopped clams, you can bulk it up by adding 2, depending on
how clammy you want your soup...up to you..!