Dinnnerrrr!!!

I know this is suppose to be my "Art Blog" but right now it's my food blog---sorry. That's just how it goes until I get my studio put back together....and cooking is creative right? ---Ok, thanks :)

So here's the Clam Chowder recipe I made last night. It's more of a "fish chowder" because it has not only has clams, but bay shrimp and white crab meat. (Of course you can just add what you like.) Again, this is a "Mommy Recipe" that I have kind of adapted to my own tastes.

Ready?

Stuff you'll need:
Milk (I use 1% fat but any kind is fine)
4-5 slices Bacon and 1 thickly sliced piece of ham cut up (no fatty parts)
4 celery stalks
2 teasp. dry dill weed spice
2 cans chopped (not minced) clams
1 bag of "Simply Potatoes" w/Onions
1 bottle of clam juice
1 can white crab meat
About 2 cups bay shrimp (fresh or canned it doesn't matter, and it doesn't have to be 2 cups---just whatever you want)
2 cans of Campbell's Cream of Shrimp Soup (hard to find-but the best) If you can't find it use 2 cans of Campbell's New England Clam Chowder or even Campbell's Cream of Mushroom soup
4 green onions (optional garnish)
Fresh chopped Parsley ( " " )
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Brown the bacon in a big stock pot type pan. After it's cooked remove it and drain or blot out most of the bacon fat out with paper towel. Add the cubed ham to the pan and cook it so it kinda browns. You can crumble in the 4 original bacon slices to the ham too. Turn down the heat to med/low.

Add the bag of potatoes to the ham/bacon mixture, stir and cook a little so the potatoes get slightly bowned. If you can't find the "Simply Potatoes" just use red potatoes cut up into 1/2" cubes. (It was just easier for me to use the already chopped up ones last night) Mix up and you'll see that the potatoes will absorb the bacon fat.

Add the 4 stalks of chopped celery, bottle of clam juice, 2 cans of clams (do not drain off juice), the bay shrimp and the can of white crab meat. Stir up and let cook for 5-10 minutes on med. low heat.

Add the dry dill weed spice, the 2 cans of Cream of Shrimp soup, and the milk. Add however much milk you want. I like my soup kinda thin...but it's up to your own preference. :) Stir all up and let cook on the stove on low heat for 15 or so minutes...mainly to finish cooking off the potatoes.

Chop up the fresh parsley and the green onion (totally optional garnish...but it is really good because it makes it taste fresh) to add as a garnish on top. I usually serve with crusty french bread on the side.

Well, that's it. It really does taste much better the next day...so if you want, make it on Friday night or something and reheat for a nice warm tummy meal on Saturday night ---you know with a with a fire going in the fireplace and a cold glass of chardonnay. (((sigh)))

Ok, Have a nice Tuesday night everyone. ---Lolo

Posted by Lori at February 17, 2004 07:54 PM