I love Clam chowder! The canned stuff never has enough clams for my liking so I decided to make my own.
Here’s my recipe:
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups diced potato (peeled)
- 3 cans (6.5 oz) chopped clams
- 3/4 cup butter
- 3/4 cup all-purpose flour
- milk, cream (to be honest, I didn’t measure the last two ingredients. I just added enough milk to make the right consistency and enough cream to make it creamy enough, probably about 2 cups milk and 1 cup cream)
Put the diced potato in the pot, add the juice of the clams and enough water to cover the potato. Bring to a boil. After about 2 minutes add the carrot and the celery. Let boil about 5 minutes. Add the milk. Melt the butter in a pan and add the flour. Let it brown a little, stirring constantly. Then add it to the vegetable mixture. Boil a little until it thickens, then turn it down. Meanwhile, brown the onion in the same pan you made the butter-flour mixture in and add that to the soup. Add the cream. Finally, add the clams and heat through. Season with salt, pepper, parsley, Marjoram, and Savory.
Enjoy!
Christine
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I’ve always wondered what home made cream of mushroom soup tastes like. I’ve always loved the canned stuff but finally decided to try to make it from scratch. I picked up some fresh mushrooms on my shopping trip on Saturday and decided to give it a whirl today. I love cooking, it’s how I relax after a hard day at school. weird, huh? It’s just fun for me. I rarely use measurements but rather follow my intuition as to how much of everything to use. For this one I did use a recipe, but deviated to some extent. Here’s what I did to make my soup:
I used:
- 1 lb of fresh mushrooms, chopped
- 1 Tbsp butter
- a few shallots, chopped
- 2 cups cream
- 1 can chicken broth
- 2 Tsp corn starch
I melted the butter, then sauteed the chopped mushrooms for a few moments. Next, I added the cream and chicken broth and simmered it for a few minutes. Finally add the green onions and then the corn starch, dissolved in a tbsp of water. Season with salt, pepper and top it off with some parsley. I didn’t have any thyme, but apparently that’s a good one to add as well. Finally, enjoy!
I’m never going back!
Christine
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I made Pad Thai today. I simplified and tweaked it quite a bit according to my liking. You might also note that I rarely use measurements. Use as much of the ingredients as you like. And feel free to change the recipe according to your preference. Cooking is an art so be creative and express yourself! This is your creation.
Here’s the recipe:
- vegetable oil
- carrots, julienne
- tofu
- I packet Thai rice noodles
- green onion, chopped
- 3 eggs
- chopped peanut, roasted
- pad thai sauce
- a handful of soy bean sprouts
- fish sauce
- crushed red pepper
- Lime wedges
- chopped cilantro
Heat Vegetable oil in a wok or pot. Add Carrots and tofu, cook until slightly brown. Add cooked rice noodles and Pad Thai sauce. Push everything to the side and add the eggs. Scramble them and fold them into your dish. Then add the roasted peanuts (this is David’s favorite part), the green onion, the soy bean sprouts and the crushed red pepper. Blend it all nicely, then serve garnished with lime wedges and chopped cilantro. Enjoy!
Christine
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