Clam Cowder

Hello, my name is Eileen. I am a wife and mother of two. My daughter has insisted that I begin keeping track of my culinary creations. I enjoy cooking and eating. I am somewhat of a foodie. My favorite program as of late is ABC's The Chew, however this results in my ending up in the Zumba room of the gym at least 5 times a week.

My love of food can be traced back to my Dad's Sunday culinary escapades. Some of his more memorable dishes included Egg-Foo-Yong, Dolmas, Chicken Cacciatore, and his wilted lettuce salad. Nothing was normal with this WWII Vet, and the kitchen was almost always left looking like a war zone.

When I am in the kitchen I try to create what is in my mind's mouth and put it on a plate to feed myself and my family. My main goal is to create something that is healthy, but tasty, and using all whole, fresh ingredients. I sometimes use recipes as loose guidelines, but once the stove is on, and the spices are flying, the magic happens and all planning vanishes. Anything can happen once I'm in the zone.

I hope that you can join in your own kitchen to create something tasting that will not only nourish the body, but, the heart and soul of you and your loved ones.

The first recipe I would like to share is my own take on several Clam Chowder recipes that I picked off of the internet. Please feel free to change measurements and adjust spices to your likening.

20 oz whole baby clams
1 minced onion
6 celery stalks, diced
3 cups potatoes, cubed
2 carrots, diced
1 cube butter (next time I would use 1 cup)
1 cup flour
1 quart half and half
1 cup non-fat milk
1/4 cup red wine vinegar
2 Table Spoons Worcester sauce
1/2 teaspoon cayenne pepper
3 bay leaves
1/2 teaspoon chili flakes
4 cloves of garlic, chopped
to taste: fresh dill, parsley, thyme, oregano

Directions:
Chop up all veggies and put in a large skillet, drain clam juice into skillet, then add water to cover the veggies. Cook over medium heat until tender.

Meanwhile in a large heavy sauce pan, melt the butter over medium heat. Whisk in flour until smooth, then add garlic. Whisk in half and half and stir constantly until smooth. Stir in vegetables with clam juice. Add the milk, stir until it starts to thicken, if it is too thick, add more water or milk. Add, thyme, oregano, chili flakes, bay leaf, and cayenne, and mix well. Add Worcester sauce and red wine vinegar. Salt and back pepper to taste. Taste and adjust seasonings.

Add the clams and the fresh dill and parsley, cook on low heat for about 5 minuets. Do not over cook clams.

Enjoy with sourdough bread.