Tuesday, December 15, 2009
Well, it is finally here, fog. We made it almost to Christmas without it visiting. I admit to liking it only at Christmas. I guess because we don't get snow, fog is the next best thing. Now once Christmas is over I don't like it but after working in the garden all summer I am determined to enjoy every single day I get to be in the house.
I thought today I would share one of my favorite recipes. After watching Julie/Julia this weekend I admit to be inspired. I loved all of the stuff Julie said about blogging and how it helps keep you on track, and it does. It helps keep your mind focused each day and each day you do finish a post so you have accomplished something. Now the cooking part. I feed so many people during the course of a day, I feed to fill up not to look pretty, but once along time ago I wanted to be the best cook in the whole wide world. I am going to share, one of the things I make that is pretty and it is very good.
My Favorite Clam Chowder.
3 cans minced clams
1 cup minced onion
1 cup diced celery ( I omit because we detest celery)
2 cups potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup flour
1 quart of Half and Half
2 Tablespoons red wine vinegar
1 1/2 teaspoons salt
ground pepper to taste
1. Drain juice from clams into large skillet over onions, celery, potatoes and carrots. Add water to cover and cook over medium heat until tender.
2. Meanwhile in large heavy sauce pan melt butter over medium heat. Wisk flour until smooth. Wisk in cream and stir constantly until smooth. Stir in vegetables and clam juice but do not boil.
3. Stir in clams, just before serving. When clams are heated through stir in vinegar and salt and pepper.
4. I use bread bowls to serve it and sprinkle with chopped bacon.
The vinegar is the secret ingredient. It changes the whole flavor and the texture of the soup.
I make this at Christmas Eve and I add red and green bell pepper just to make it look prettier.
One thing for the people who know me, I never can make a recipe the way it says but I am always tinkering with it but this one has stayed pretty much the same, except of course, I use fat free half and half. I still use the butter though, because I think that is the secret to making things taste wonderful is butter.
Have a Wonderful Tuesday!