September 12, 2013 By pattyI have been watching the fires in Seaside Park, NJ and am in tears. These poor people barely made it back from the huricane less than Read More »
September 12, 2013 By pattyThis disease can be prevented. We have a genetic marker and all breeders of breeds prone to CNM should be testing their breeding stock. I have Read More »
September 12, 2013 By pattyI vaccinate my new pups at 8, 12 and 16 weeks. 1 year rabies at 20 weeks. A year from last vaccination (16 week) I do Read More »
September 12, 2013 By pattyYour pup could be lethargic; laying around more than normal, not wanting to play as much. You may notice your pup choking at times like they Read More »
September 12, 2013 By pattyThis will not only effect puppy mills and pet stores (which is a good thing) but also the hobby breeders out there breeding properly and helping Read More »
Wonderful Clam Chowder
This is the time of year for this dish. Serve with crusty bread and a great salad for a hearty meal. (I can’t take credit for this original recipe but I have add libbed)
2 1bs clams (1 1b shelled or canned clams) .
3 0z rindless bacon, diced
2 medium onions or scallions, finely diced
1 tbsp flour
6 medium potatoes, peeled and cubed
Salt and pepper
1 cup light cream
Chopped parsley (optional)
1. Scrub the clams well and place them in a basin of cold
water with a handful of flour to soak for 30 minutes. Drain
the clams and place them in a deep saucepan with about
1/2 cup cold water. Cover and bring to the boil, stirring occasionally
until all the shells open. Discard any shells that do
not open. Strain the clam liquid and reserve it and set the
clams aside to cool.
2. Place the diced bacon in a large, deep saucepan and
cook slowly until the fat is rendered. Turn up the heat and
brown the bacon. Remove it to paper towel to drain.
3. Add the onion to the bacon fat in the pan and cook
slowly to soften. Stir in the flour and add the potatoes, salt and pepper,
milk and reserved clam juice.
4. Cover and bring to the boil and cook for about 10
minutes, or until the potatoes are nearly tender. Remove
the clams from their shells and chop them if large. Add
the soup along with the cream and diced bacon. Cook
further 10 minutes, or until the potatoes and clams are tender
tender. Add the chopped parsley, if desired, and serve
Add extra cream or potatoes or even corn for a heartier meal.
Leave a Reply
You must be logged in to post a comment.