Sourgrass, or Oxalis, is a fascinating wild plant that's widely available in many regions. Known for its tangy, lemon-like flavor due to the oxalic acid in its leaves, sourgrass is a versatile ingredient that brings a unique zest to dishes. Beyond its delightful taste, sourgrass is packed with vitamin C and antioxidants, making it a healthy addition to any meal.

Identifying Sourgrass

Recognizing sourgrass is straightforward if you know its key characteristics:

Leaves: The plant features trifoliate leaves, with each stem bearing three heart-shaped leaflets, much like clover.
Flowers: Sourgrass blooms small, yellow flowers with five petals, typically grouped in clusters.
Stems: Its stems are often reddish and succulent, adding to its distinctive look.
Taste: To confirm you’ve found sourgrass, taste a small leaf. It should have a bright, tangy flavor reminiscent of lemon.

About the Recipe

Indulge in the maritime flavors of this eachsumptuous soup that celebrates the bounty of the sea with a refreshing twist. This classic chowder combines tender clams, creamy potatoes, and aromatic herbs in a rich and decadent broth, elevated by the bright and zesty flavor of sourgrass. With eac spoonful, you’ll savor the briny sweetness of clams and the tangy brightness of sourgrass. As a comforting meal on a chilly evening or an elegant appetizer at a dinner party, Sourgrass Clam Chowder is sure to delight seafood lovers and leave a lasting impression with its exquisite flavors.

Ingredients:

4 slices bacon, chopped
1 onion, diced
2 celery stalks, diced
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups clam juice
2 cups diced potatoes
2 cups chopped sourgrass leaves
2 cups chopped clams (fresh or canned)
1 cup heavy cream
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)

Instructions:

In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add diced onion and celery to the pot and sauté in the bacon fat until softened, about 5 minutes.
Add unsalted butter to the pot and melt it with the onions and celery. Stir in all-purpose flour and cook for 2-3 minutes to create a roux.
Gradually pour in clam juice, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
Add diced potatoes to the pot and let them cook until tender, about 10-15 minutes.
Stir in chopped sourgrass leaves and chopped clams. Let the chowder simmer for an additional 5-7 minutes to allow the flavors to meld together.
Pour in heavy cream and stir to combine. Season the chowder with salt and pepper to taste.
Taste and adjust seasoning if necessary.
Ladle the sourgrass clam chowder into bowls and garnish with chopped fresh parsley and the reserved crispy bacon.
Serve hot.
Notes:
Be careful not to overcook the clams, lest they become tough and rubbery.
You can adjust the consistency of the chowder by adding more clam juice or cream.

Join Our Foraging Classes & Explore More

Interested in exploring more wild plants like sourgrass? Join one of our foraging classes at forageSF to learn more about identifying and using wild edibles. You can also enhance your culinary skills with The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!