Today is an exciting day for me as I venture back out into the blogging world. I let this blog idle for several years because I went back to work full-time while we were in Houston.
We moved back to our hometown of Belton, Texas about a year ago, got settled in, and now I’m feeling brave enough to get things started again. I still work full-time, however I’m in real estate now with my husband, which allows us a lot more flexibility.
Relaunching this blog is reigniting my passion for cooking and creativity. If you followed me in the past, thank you and welcome back. If you’re just now joining me, come on in and stay a while.
My goal is to post at least twice a week, focusing on family-friendly recipes, with some more challenging ones sprinkled in here and there.
I hope you will join me on this new journey and I look forward to all of your comments and questions as we go forward!
I don’t know about you, but I love creamy, savory New England Style Clam Chowder. My husband and I went to San Fransisco on our honeymoon back in February 2000 and were chilled to the bone by the rainy cold weather. We enjoyed piping hot creamy clam chowder served in their famous sourdough bread bowls during our week stay there. I created this recipe shortly after we returned from our trip so that we could enjoy this delicious chowder any time we wanted. I hope you’ll like it as much as we do!
Try my Homemade Sourdough Bread with this Clam Chowder!
- 4 (10 oz) cans Whole Baby Clams, with juice
- 4 slices bacon, diced
- 1 onion, diced
- 3 pounds red potatoes, peeled and cut into small cubes
- 4 cups clam juice
- 4 tablespoons flour
- 2 cups whole milk
- 2 cups heavy cream
- 1 clove garlic, minced and mashed
- 1 Tablespoon butter
- 1 teaspoon salt, to taste
- ½ teaspoon black pepper, to taste
- Oyster Soup Crackers, optional
- In a large soup pot, sauté bacon until almost crisp; add a pat of butter and onion, and continue to sauté until onion is soft, but not browned.
- Add garlic and sauté for about 30 seconds, do not brown.
- Add potatoes and clam juice (if potatoes aren’t covered by at least 1-inch of liquid, add water to make up the difference).
- Bring to a boil, then reduce to a medium-low simmer. Partially cover and cook on medium-low heat for about 20 minutes or until potatoes are tender.
- Stir in clams with juice.
- Whisk together milk and flour until smooth and no lumps are present.
- Stir milk-flour mixture into soup and stir until well combined.
- Simmer for about 10 minutes, stirring occasionally.
- Gently stir in cream and simmer until heated through (Do not boil).
- Season with salt and pepper to taste.
- Serve warm with oyster crackers, if desired.