Something to do with food, of course!
But I won't stand for any run of the mill, everyday poisoning. That's too easy. Choking? Too cliche. Pre-meditated botulism? That's actually not bad. If you've indulged in my First Corpse, then you know my weapon of choice for that one. And I've already selected the perfect weapon for Second Corpse: The Soup. Hint - it's in some way related to clam chowder. But I'm 100% certain, whatever you're thinking, that's not it.
Speaking of clam chowder, here's an easy recipe that my family loves. It's also healthy and really satisfying. Served with some tangy fermented sourdough bread... Yum!!
This recipe is gluten free, soy free, and corn free, and while it isn't technically dairy free, it doesn't contain casein or lactose. But it is full of healthy nutrients, and definitely not flavor free!
Hearty Gluten Free New England Style Clam Chowder
Prep: 10 min Cook: 20 min Total: 35 min
Servings: 6 to 8
· 1 package naturally cured, pasture raised bacon, chopped
· 1 medium onion, diced
· 1 cup unpeeled organic carrots, diced
· 1 cup organic celery, diced
· 2 cans diced all natural clams, drained(reserving juice if desired)
· 6 medium potatoes, skin on, cubed
· 4 cups homemade or organic chicken broth
· 4 cups filtered water
· 1 tsp dried thyme
· 1 tsp cayenne pepper
· 1 tsp smoked all natural sea salt (not required, but it really adds to the flavor)
· 1 cup organic cream
· 2 tablespoon brown rice flour for slurry (or sub corn starch)
· All natural sea salt and organic black pepper to taste
Place soup pot over medium heat and add the bacon, stirring as it begins to heat up. When the bacon starts to brown and sizzle, add the onion, carrots, celery and the drained clams. (Note: I don’t like my clam chowder super clam-y. But if you do, reserve the clam juice from the can and add it in with your other liquids)
Continue to stir frequently until the bacon is cooked through. No need to drain. The veggies and clams will soak up all that good bacon flavor.
Add the broth, water and clam juice if using, then stir in the thyme, cayenne and smoked sea salt. Bring pot to a boil, then lower heat and let simmer for 15 minutes, stirring occasionally to bring the potatoes up from the bottom.
In the meantime, make a slurry from the brown rice flour or cornstarch by adding 2 or 3 tablespoons of water to it in a small bowl.
After 15 minutes, check to be sure the potatoes are done, then add the cream and the slurry.
Stir well, taste and add salt and pepper as desired, then continue simmering for another 5 minutes.
I like to garnish with chopped green onions.