Clam Chowder without bacon

I don’t always have bacon in the fridge. Also, I have vegetarian friends who eat seafood, so I adapted my previous recipe. This uses canned clams because cleaning tiny clams doesn’t really make a difference in the taste. I’ve done it both ways many times.

This is a kid-friendly recipe. Young children can add ingredients to the pot and stir. Older kids can cut potatoes and open cans. I let Fluffy use frozen diced onions when she wants to do it all by herself.

Ingredients

  • 1 stick (1/4 pound) butter
  • 2 medium onions, diced
  • 6 medium potatoes, peeled and diced small
  • 2 cloves garlic, pressed
  • 4-6.5 ounce whole, minced or chopped clams, drain and reserve liquid
  • 2 bottles clam nectar
  • 1 quart heavy cream
  • Salt & Pepper to taste

Instructions

  1. Melt butter on medium heat until it begins to bubble.
  2. Add onions. Cook until translucent. Add garlic and cook for 2 minutes.
  3. Add clam juice and potatoes. Simmer uncovered for 20 minutes.
  4. After it has reduced, add clams, cover and cook for another hour.
  5. Add milk, simmer on medium low for another hour. Season to taste.

If it is not thick enough for your liking, pulse a stick blender in it several times and cook for 5 more minutes. Let cool for 10 minutes before serving. Serve with crusty bread.

Clam Chowder recipe

We love clam chowder. Due to allergies, I can’t eat the canned stuff. Thankfully, it is very easy to make. This uses canned clams because cleaning tiny clams doesn’t really make a difference in the taste. I’ve done it both ways many times.

This is a kid-friendly recipe. Young children can add ingredients to the pot and stir. Older kids can cut potatoes and open cans. I let Fluffy use frozen diced onions when she wants to do it all by herself. I cut up the bacon and render that because it can splatter grease up.

I have added a vegetarian version of this recipe.

Ingredients

  • 2 strips of bacon, diced
  • 2 medium onions, diced
  • 6 medium potatoes, peeled and diced small
  • 2 cloves garlic, pressed
  • 4-6.5 ounce whole, minced or chopped clams, drain and reserve liquid
  • 2 bottles clam nectar
  • 1 quart heavy cream
  • Salt & Pepper to taste

Instructions

  1. Render bacon on medium heat until it begins to shrink
  2. Add onions. Cook until translucent. Add garlic and cook for 2 minutes.
  3. Add clam juice and potatoes. Simmer uncovered for 20 minutes.
  4. After it has reduced, add clams, cover and cook for another hour.
  5. Add milk, simmer on medium low for another hour. Season to taste.

Makes 8 servings. Serve with warm sourdough bread. Enjoy!

The Queen’s Scones

I received this in an email from the US National Archives. Now you can nibble on scones (pronouce it sc-ONs to sound like a regent) during the royal wedding.

In August 1959, Queen Elizabeth entertained President Dwight Eisenhower at Balmoral Castle near Edinburgh. At a barbecue in the Scottish highlands, the Queen made drop scones for the President using a family recipe. The following year, enclosed in a letter to the President, Queen Elizabeth included an annotated copy of her recipe which is featured in an upcoming exhibition at the National Archives entitled, “What’s Cooking Uncle Sam?”

In her accompanying letter, the Queen suggests substituting treacle (sugar syrup) for caster sugar. Special equipment: teacup for measuring.

royal recipes, Queen Elizabeth, Queen scones

“What’s Cooking, Uncle Sam?” is an exhibition that explores the Government’s effect on the American diet. Unearth the stories and personalities behind the increasingly complex programs and legislation that affect what Americans eat. Learn about Government’s extraordinary efforts, successes, and failures to change our eating habits. From Revolutionary War rations to Cold War cultural exchanges, discover the multiple ways that food has occupied the hearts and minds of Americans and their Government. The exhibition opens June 10, 2011, in the Lawrence F. O’Brien Gallery of the National Archives Building, 700 Pennsylvania Avenue, NW, Washington, DC.