For her annual Christmas family gatherings, my friend Gloria sent me the recipe for these cookies. To my Recipe Box, I wanted to add this recipe. Mace can be substituted for nutmeg.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 2 slices turkey bacon, chopped
- ½ cup chopped onion
- ½ cup sliced celery
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 medium russet potato, peeled and chopped
- 4 cups coarsely chopped cauliflower florets
- ¾ teaspoon salt
- 1 cup low-fat milk
- 1 (10 ounce) can whole baby clams, drained
- 1 teaspoon lemon zest
- ground black pepper to taste
- 2 tablespoons fresh celery leaves
Instructions
- Heat oil in a large saucepan over medium heat. Add turkey bacon and cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the saucepan.
- Add onion and celery to the saucepan; cook over medium heat until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add chicken broth and potato; bring to a boil.
- Reduce heat, cover, and simmer for 5 to 7 minutes. Add cauliflower and salt; simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.
- Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk and blend until very smooth, about 2 minutes.
- Stir mixture back into the saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat. Stir in clams and lemon zest.
- Sprinkle servings with pepper, bacon, and celery leaves.