These strips are a great garnish for your favorite tortilla soup recipe seasoned with Salt Traders Margarita Salt!
Here are a few: First, cut thin strips of corn tortilla. Fry them in oil, and immediately season with Salt Traders Margarita Salt.Then add them to your scrambled eggs in the morning, combined with ham and cheese. Serve with Ranchero sauce or salsa.
If you cut thicker strips of tortilla, you can simply snack on the strips as you would tortilla chips!
Enjoy!
Ingredients:
Serves 8-10.
5 dozen littleneck or cherrystone clams
1 quart weak chicken stock
1 bouquet garni: thyme, bay, parsley
¼ pound bacon, diced
4 yellow onions, small dice
3 potatoes, peeled, medium dice
1¼ - 1½ cups heavy cream
1/2 - 1 cup whole milk
2 T. flatleaf parsley, for garnish
2 T. chives, for garnish
Danish Viking-Smoked Salt
Freshly-ground black pepper
Instructions:
Wash the clams by placing them in a pot under cold running water until they are clean, no longer than fifteen minutes, once or twice gently moving them around. Next, pick through the clams, and remove those which are cracked or, if they are open, those which do not close after a light tap. (If you have collected the clams yourself, beware of those which may be closed but filled with mud.)
In a large saucepan, place clams, stock and bouquet garni.
Steam the clams. When they have all opened, remove them, reserving broth. Allow broth to rest long enough that any sand may sink to the bottom of the saucepan.
Pour broth from saucepan into clean container, leaving sand behind.
When cool to the touch, remove clams from shells. Chop as desired (coarsely or fine). Reserve.
In large saucepan, cook the bacon until it is crispy. Remove, reserve bacon, and add onions to bacon fat. Cook until onions soften, stirring infrequently. Add potatoes and reserved cooking liquid. Simmer until potatoes are tender but not mushy. Add the cream, half the parsley and half the chives.
In batches, blend anywhere from one-half to two-thirds of this mixture, depending on the texture you desire your chowder. Return blended mixture to saucepan with remaining chowder.
Add reserved clams, season with Danish Viking-Smoked Salt and freshly-ground black pepper. Garnish with remaining parsley and chives.
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Peruvian Pink Salt comes from an ancient ocean, trapped underground, which feeds a spring located 10,000 feet high in the Andes Mountains in Maras, Peru.
Uni no Houseki, Jewel of the Ocean, is aptly named for its gem-like appearance and utmost quality.
Danish Viking-Smoked Salt is made in a style devised by the Vikings, thanks to the efforts of one man in Denmark, who took it upon himself to rekindle this millennium-old tradition.
Season like the pros when you use this beautiful black salt. Use it not only to accentuate flavor but to accentuate the look of your dish.
