Make It Blog

I’m baaaaack!!! Wow – I needed a break. I probably wouldn’t have taken one, but I’m staying at Chez Sister and my routine is all off. How do you people with kids get anything done? They always need to be fed and bathed and they want to be read to and played with… I’m not even doing any of those things and it’s stressful. Thankfully the “Auntie Jeannie is living with us!” novelty is wearing off a bit and I am able to walk around without two kids trailing behind me. Although, now I miss them.

Sorry about doing another “Make It Yummy” post. I have some fun things in the works. Please stay tuned.

This is a great recipe to practice chopping veggies!

Clam Chowder
source of recipe here

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream (or milk)
2 tablespoons red wine vinegar - this is the special ingredient!!
1 1/2 teaspoons salt
ground black pepper to taste

1. Drain juice from clams (see tip below) into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender. I chop my veggies in order of longest to shortest cooking time: potatoes, carrots, celery, onions.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

TIP: Wash your cans before you drain the clam juice over the vegetables. Who knows what lurks on the tops of cans, and whatever is there comes in direct contact with the juice.