Stopping to Smell the Coffee Beans


Friday, January 16, 2009

Warmth by Chowder

dish: Clam Chowder by @Home_recipes
tunes: La Femme d'Argent by Air

Cold, rainy mornings always remind me of this poem my momma would sing to me ..

"One misty moisty morning,
When cloudy was the weather,
I chanced to meet an old man,
Clothed all in leather.
He began to compliment
And I began to grin.
How do you do? And how do you do?
And how do you do again?"

There is nothing more comforting than warm soup on cold, hazy days. Funny thing, I've never actually liked soup until I had a horrible flu and could ONLY find comfort in soups. Now, i'm obsessed with the cozy feeling that soup brings. Nick and I enjoyed this for lunch today! I recommend adding a homemade biscuit with cheddar cheese melted on top. Delish...

clam chowder
by @Home_Recipes
2 1/2 cups water
three 6.5-ounce cans minced clams (plus liquid)
1/2 cup all-purpose flour
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1 bay leaf
dash ground thyme
2 white or red potatoes, peeled and diced
(not russet or yellow potatoes)
1 cup heavy cream

1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, bay leaf and thyme. Turn to medium heat.
2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.
3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.
4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt. (
Makes 5 servings.

Some brands of canned clams seem to be saltier than others. Depending on the saltiness of the clams you choose, you may want to add a bit more salt. Start with an additional 1/4 teaspoon of salt if you find the soup on the bland side.

Thank you @home_recipes for the great find!

Love, prayers and full stomachs! xox