When I arrived back home this evening, I grabbed a few logs from the side yard, and placed them on the back step next to the door. The Greater Sacramento Region is bracing for another wave, in a current cycle of storms coming through. We are slated for significant rainfall and winds beginning tonight and lasting through Sunday.
Once I secured the firewood in a handy location, I unloaded a bag of groceries. It is the perfect night for a pot of Creamy Clam Chowder.
Among the mail brought in from the box, are a couple movies, from Netflix. They are titled, “The Best Exotic Marigold Hotel” with Judi Dench. AND, “Salmon Fishing on the Yemen.” Both look like they may be winners to me!
The recipe for the New England Clam Chowder follows.
1 - 6 1/2 oz can minced clams
4 slices bacon, cut in half
3 cups peeled and chopped potatoes
1 cup chopped onion
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed dried thyme
1/4 teaspoon pepper
2 cups milk
1 cup light cream
2 tablespoons all-purpose flour
Drain canned clams. Save the juice. Add a little water to clam juice to equal 1 cup. Temporarily set aside.
In a large saucepan cook bacon till crisp. Remove bacon, reserving 1 tablespoon of the drippings. Drain bacon on paper towels; crumble. Set aside.
In the same saucepan combine reserved bacon drippings, reserved clam juice, potatoes, onion, bouillon granules, Worcestershire sauce, thyme, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
Combine milk, cream, and flour till smooth. Add to potato mixture. Cook and stir until desired thickness. Stir in clams, cook for an additional 2 minutes. Sprinkle crumbled bacon on each serving.