New England Clam Chowder

...or, as my fiance describes it, "the only thing that New England does better than Manhattan!" I'm inclined to agree.

Nice little break I've taken here. I had one week of no cooking and I did a little side job so I made extra income. Which means I'm going food shopping soon! Also, I think I've finally found a career path that I'm psyched about and currently actively persuing. But I don't want to talk too much about it lest I jinx it. But in any case, cross your fingers for me!

Okay. Let's get down to business. The business of soups. Soups are the easiest type of meal to make - they can include several food groups in one bowl, they don't take much time or effort and there are countless amalgamations. This particular recipe delivers creamy New England clam chowder in only THREE easy steps! And, if you use low-sodium bacon and fat-free evaporated milk, you can really cut your calorie count, making this a healthy option!

A quick tip from the cookbook, "The Crock Pot Recipe Collection": Shellfish and mollusks are delicate. They should be aded to the crock pot during the last 15 to 30 minutes of cooking time if you're on the high heat setting, and during the last 30 to 45 minutes if you're on the low heat setting. This type of seafood overcooks easily, becoming tough and rubbery, so watch your cooking times and cook only long enough for foods be done.

Wise words for us noobs! Now, unfortunately, during picture uploading, some of the files were corrupted and I have some snapshots missing. But I think the ideas will still get across.

NEW ENGLAND CLAM CHOWDER, courtesy of the Crock Pot Recipe Collection

makes 6-8 servings

YOU WILL NEED:

6 slices of bacon, diced

2 onions, chopped

5 cans (6.5oz each) clams, drained and liquid reserved

6 medium red potatoes, cubed

2 tablespoons minced garlic

1 teaspoon black pepper

2 cans (12oz each) evaporated milk

Salt, to taste

mise-en-place

You will also need a crock pot, at least 4.5 quarts, and a medium skillet. If you can't find whole clams in the can, you can get them chopped or minced. They aren't too small or too large, easier to eat. I used a combination of both. 

1. Cook and stir bacon and onion in medium skillet until onions are tender. Place in crock pot.

2. Add enough water to reserved clam liquid to make 3 cups (put the clams in a plastic bowl with a cover and refrigerate until ready to use). Pour into crock pot, add potatoes, garlic and black pepper. Cover; cook on LOW 5 to 8 hours or HIGH 1 to 3 hours.

3. Stir in reserved clams and milk. Cover; cook on LOW 1 hour. Adjust seasoning, if necessary.

YUM. This soup had such a great flavor to it, but I was slightly disappointed. I think the usage of fat-free as opposed to whole evaporated milk made the soup come out thinner rather than the thick, creamy New England clam chowder we know and love. Also, instead of white, the soup had a beige tint to it. I think that was also a result of the fat-free milk. Next time around, I'll use whole milk and see if there's a difference.

The worst part of this recipe was trying to dice the raw bacon. Ew. Slimy. I love bacon, but only after it's been cooked. Otherwise, I don't like handling it, especially since I was out of my trusty rubber food-handling gloves. I found it was easiest to dice when I piled the 6 slices on top of one another, cut them in half and then diced. It's not easy to do this, so please be careful and take your time.

Well, that was a nice long break I took from cooking! I also decided that I will only be posting three times a week. That way I can strech out my recipe collection and I don't make myself nuts with trying to post nearly every night. Also, I will be featuring only one (if any) crock pot recipe a week. I just have so many of those recipes and I know not everyone who reads this has a crock pot.

So, on that note: what's coming up this week? Chicken cordon bleu (in the crock pot), huevos rancheros (a delicious healthy egg dish - I love breakfast for dinner!), tomato & white bean pasta and my second ever dessert post: chocolate pecan pie! I was craving some chocolate pecan pie a few weeks ago and, of course, instead of buying one, I sought out a recipe (it's always healthier and sometimes cheaper to make it yourself).

Keep your eyes peeled. By the way, have I mentioned I love getting comments? ;-)

Eat, drink and be merry!