It's Spring Break! Not that you can really tell. Yes, I have been flabbergasted by some sunny moments and even high temps. The one on Saturday could have been plucked out of a sweet summery day in July. A cool breeze. Boys playing catch at the park for baseball practice.
And then there was a three minute mini-tornado. There the wind was! I wondered where it had gone!
So here is the Clam Chowder Recipe to keep you warm and cozy over spring break. If you actually are in a warmer clime- well, you'll have time at the beach to write this down on a cute recipe card and file it away until winter! Otherwise, you can enjoy one of my favs from above: brussel sprouts and vinegar. mmm. If felt springy while eating freshly steamed brussel sprouts at least!
3-4 cans of minced (or chopped) clams. I prefer minced
2 C. bite size potatoes. (5-6)
1 C. celery, finely diced
1 C. onions, finely chopped
water
3/4 C. butter, melted (just use the whole cube)
3/4 C. flour (remember the less flour makes thinner chowder)
1 qt. light cream (half and half)
1 1/2 tsp. salt
1/2 tsp. sugar (optional)
Pepper to taste
First, pour juice from clams over veggies in a large saucepan. Add water to barely cover vegetables. Cover and Simmer for 20 minutes. (This takes longer than that! But it's what's on the well worn recipe card...)
Second, Make the sauce. Melt the butter, stir in flour 'til smooth. Blend in cream (use wire whip. Stir CONSTANTLY. (I am convinced that my grandmothers spent years, stirring. I will show you a pic. of a metal spoon stirred to death at some point when I take a pic of it.)
Cook until smooth and thick and season with the Salt, Pepper, Sugar.
Bring it close to boiling, then turn it down.
You can even add cut up bacon!!! Start with this first if you so choose to use. Cut the raw bacon into bacon bit size, cook and add to your delicious choweder towards the end of simmering. Let it simmer 5 min. or so and serve!!!!!!!!!!!
Posts
