Sourgrass, also known as Oxalis, is a delightful wild plant celebrated for its tangy, lemon-like flavor derived from the oxalic acid in its leaves. Beyond its zesty taste, sourgrass is rich in vitamin C and antioxidants, making it a nutritious addition to your culinary creations.

Identifying Sourgrass

Identifying sourgrass is straightforward with these key characteristics:

• Leaves: Each stem of sourgrass bears three heart-shaped leaflets, akin to clover.

• Flowers: The plant blooms small, yellow flowers with five petals in clustered arrangements.

• Stems: Its stems are often reddish and succulent, enhancing its distinct appearance.

• Taste: To confirm you've found sourgrass, taste a leaf for its bright, tangy flavor reminiscent of lemon.

About the Recipe

Dive into a bowl of indulgence with this creamy and flavorful dish that celebrates the bounty of the sea.

This luxurious chowder is packed with succulent shrimp, tender clams, and flaky fish, all swimming in a velvety broth enriched with cream and brightened with the zesty tang of sourgrass. With each spoonful, you’ll savor the briny goodness of the ocean paired with the refreshing kick of sourgrass.

As a comforting meal on a cold evening or as a hearty appetizer at a dinner party, Sourgrass Seafood Chowder will impress and satisfy even the most discerning seafood lovers.

Ingredients

• 2 tablespoons unsalted butter

• 1 onion, diced

• 2 stalks celery, diced

• 2 carrots, diced

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 4 cups seafood or fish stock

• 1 cup chopped sourgrass leaves

• 1 lb (450g) shrimp, peeled and deveined

• 1 lb (450g) firm white fish (such as cod or halibut), cut into chunks

• 1 cup chopped clams (fresh or canned)

• 1 cup heavy cream

• Salt and pepper to taste

• Chopped fresh parsley for garnish

• Oyster crackers or crusty bread for serving

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion, celery, and carrots. Sauté for 5-6 minutes until the vegetables are softened.

2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Sprinkle flour over the vegetables and stir to coat evenly. Cook for 2-3 minutes to cook out the raw flour taste.

4. Gradually pour in the seafood or fish stock, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.

5. Add chopped sourgrass leaves, shrimp, fish chunks, and chopped clams to the pot. Let the chowder simmer gently for 8-10 minutes, or until the seafood is cooked through and opaque.

6. Stir in heavy cream and season the chowder with salt and pepper to taste. Allow it to heat through for another 2-3 minutes.

7. Taste and adjust seasoning if necessary.

8. Ladle the sourgrass seafood chowder into bowls and garnish with chopped fresh parsley.

9. Serve hot, accompanied by oyster crackers or crusty bread for dipping.

   Notes:

   Be careful not to overcook the seafood, lest it become tough and rubbery.

   Feel free to adjust the consistency of the chowder by adding more stock or cream.

Join Our Foraging Classes & Explore More

Ready to dive deeper into the world of wild foods? Join our foraging classes at forageSF to learn more about ingredients like sourgrass. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb can provide you with new ideas for using this unique herb.

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