Mimi Cafe Clam Chowder Recipes

This recipe is from the Washington State Dept. of Fish and Wildlife website. It's one of the best clam chowder recipes we have tried, and I was happy to see the calories aren't horrible! We use fresh razor clams from the Washington Coast--dug with our own hands! (usually in the rain and wind!--they taste better that way!)

Adapted from one I saw in Cooking Light.

Seafood Cioppino

my fave appetizer when I go to Humpy's or the Peanut Farm...

This tasty clam chowder has lots of ingredients but it's very easy to make. Patterned after the Rhode Island Red Clam Chowder the Portuguese popularized.

A thick, hearty chowder great for lunch or substantial enough for dinner.

Crockpot Corn Chowder

Low fat milk and clam juice are the secrets to the lower fat and saturated fat content of this satisfying supper soup.

Zinc Cafe in Corona del Mar serves a similar salad: Delicioso!

"The Girls" love me when I bring this to get-togethers :-)

I modified this from a Rachael Ray recipe.

Try using shrimp and adding corn instead. Sprinkle with fresh parsley and a squeeze of lemon. Add hushpuppies on the side along with a fresh tossed salad.

This is a great cold shrimp soup. A favorite in our house!! Had this in a mexican restaurant and had to come home and re-create it myself. I actually think my version is better than theirs. I also add jalapenos or 1/4 cup prepared horseradish on occasion.

Chowder is one of my favorite foods. I altered my usual version to creat a lower calorie, lower fat version that is still very yummy! It also freezes and reheats well so you can enjoy this corn chowder for weeks after making it.

Easy and simple dinner to do ahead of time

Ingredients indigenous to the New World, like amaranth, quinoa, and corn, have a natural affinity. In this soup, the amaranth and quinoa add substance and subtle flavor variations to the more familiar taste of sweet corn.

This is a sensational sandwich that I had at a trendy little cafe in Michigan, while I was there visiting my family. Now I make it at home for my hubby and our friends for a brunch or for a quick, & interestingly delicious snack!

Pronounced ma-zhe-dra, this is a vegan Middle Eastern bulgur wheat, lentil and onion pilaf that is incredibly yummy! I first had it at a now (unfortunately) defunct Middle Eastern cafe and the full-blooded Syrian owner told me what the ingredients were, so after they closed and I was craving this dish, I threw together the ingredients in amounts I felt were similar to hers and it turned out pretty authentic tasting! You can also use equal amounts of whole-grain brown rice instead of the bulgur, but I prefer the bulgur wheat. Nutritional info listed is using the bulgur.

This lentil soup is SO easy and wonderful! Even my husband loved it! It's filling and turns out more like a chowder, give it a try!

A zesty tomato based chowder with wonderful flavors and textures with chorizo sausage, shrimp and/or fish. Makes 10 servings of 8.7 oz (247 grams) each.

Using low-fat milk instead of cream lowers the saturated fat content in this hearty summer soup.

Watch out for the jalapeño pepper!

Sounds unusual, but try it! It's excellent for using up your Halloween pumpkins.

This version only has 225 calories per serving!