Ingredient: all purpose flour

Everything, Everything!

I remember when Everything Bagels first hit the scene. A New York bagel store employee was sweeping out the oven and instead of tossing the seeds and seasoning crumbs, he through them on top of a plain bagel. He thought he was being cute when he called it the “everything”.  They were amazing! All the bagel flavors you love were now in one bagel. Ahh, bliss! And if you toast them, forget it, HEAVEN! So imagine how excited I was when Trader Joes created Everything but the Bagel Seasoning. I love using this flavor blend and put it on, well, everything.

The blend is made up of sesame seeds, sea salt flakes, dried minced garlic, dried minced onion, black sesame seeds and poppy seeds. Some of the great ways I’ve used this blend are: stir it into cream cheese, salad topping, stirred into scrambled eggs, a small shake on top of sour cream in soup or a baked potato.

My two favorite ways to use this blend are to stir about 1/4 cup into latke (potato pancake) batter right before frying them up. We like our latkes extra crispy and this seasoning brings out all the best flavors of the potato.  If you do this adjust your salt down, or even none. This seasoning has plenty of salt. The other great recipe is to use it as a chicken coating.

Chicken is the great blank canvas of food.  I mean it was just made for sauces and anything that adds flavor. The recipe below is simple and quick.  I make a dredge tray of seasoned flour, egg white and Everything but the Bagel seasoning.  You can use your own recipe for the seasoned flour. Remember to use little or no salt.

One other little tip. Some of you struggle on knowing when chicken is done when you bake it. The best way is to use a meat thermometer to 160°. However, 20 minutes per pound at preheated 325° oven is a great rule of thumb. You can cover the chicken foil half way through if it is getting too brown.

 

Everything Seasoned Chicken
Print Recipe
Juicy, baked chicken with all your favorite tastes of an everything bagel.
Servings
4
Servings
4
Everything Seasoned Chicken
Print Recipe
Juicy, baked chicken with all your favorite tastes of an everything bagel.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 325°. Combine flour and all spices, except Everything Bagel, together in a zipped plastic bag. Give it a good mix now and right before you use it. You don't want all the flavors to settle to the bottom.
  2. Set up your dredging station (I use shallow soup bowls). You want the first one to be the seasoned flour. The second should be your egg whites and the third is the Everything seasoning.
  3. I get my chicken good and dry with paper towels and then let it sit out about 20 minutes before starting the dredging process. I also keep one hand for dry and one for wet.
  4. Start with dipping chicken in flour. Give it an even coat and shake off excess so you don't have clumps. Then a quick dip in egg whites and let excess drip off, then right into the everything seasoning and into a butter baking dish.
  5. Into the preheated, hot oven and bake for 20 minutes per pound. You are probably at just about a pound with 4 chicken breasts so check at 20 minutes. It's okay to cut into one breast, if you don't have a thermometer. You want the juices to run clear.
  6. Serve with a green vegetable and rice or potato. Enjoy!
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CAKE!!!

CAKE!!!!

I’ve been making it, decorating it, giving it away and eating it. So much so that I almost forgot to write about it.

Seriously, I have this great calendar that tells me what “DAY” it is each day. Apparently, July 20th was Cake Day. As I have mentioned, a lot, I love cake. So why wouldn’t I bake and write about it? The 10thAnniversary of the Hadassah group I belong to and my daughter’s best friend’s birthday also happened to be around that date, so I baked the fabulous chocolate cake written about in April 2017 and I made a wonderful Carrot Cake.

Let me tell you, Carrot Cake comes with a lot of opinions. Do you used nuts? What kind of nuts? Do you do a cream cheese frosting, and do you put butter in yours? In my house you would NEVER put fruit in something baked. In other homes you might add pineapple chunks to your carrot cake. All this to say that even though I happen to love my recipe, make it your own.

Mine is “original” after years of adapting all the family recipes and magazine recipes I’ve tried. I used to buy the pre-shredded carrots, and they work fine. Now I like to make a really fine shred in my own processor. I like the taste of fresh carrot, but I don’t want a big piece to wander into my bite of cake. I do put a stick of butter in my frosting.  I think it adds a richness. If you want to add nuts, I’d go with pecans.  Walnuts are also a good addition, but almonds might be nice too.

See what I’m doing here? My recipe is a great base. If you make it as is, you will love it. But make it your own and start a new tradition. Most of all ENJOY!!!!


Carrot Cake
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Servings
12
Servings
12
Carrot Cake
Print Recipe
Servings
12
Servings
12
Ingredients
Cake
Cream Cheese Frosting
Servings:
Instructions
Cake
  1. Preheat oven to 350°. Prepare 3 9" round pans with butter and flour
  2. In a large bowl whisk together flour, sugar, baking soda, cinnamon and salt.
  3. Add eggs and canola oil, use a hand mixer and blend until just combined.
  4. Add carrots. This is where you can add nuts or fruit.
  5. Pour into prepared pans and bake for 30-40 minutes, until tester comes out just clean. Do not over bake.
  6. Let cool in pans for 5 minutes then cool completely before frosting.
Cream Cheese Frosting
  1. Using the paddle attachment of a stand up mixer, blend cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar until combined. be sure to re-mix after scraping down sides.
  2. When cakes are completely cool, frost generously. I made white chocolate curls to decorate, you can also buy them.
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Cake for Breakfast!

Cake for breakfast! Yes it’s a thing and it is all over the Internet. It’s actually not a new thing. It started popping up in my feed in every blog I get, recently. So, I decided to do a little research of my own. Before I get to a really good chocolate cake recipe, that you will probably over indulge in, let me give you some of the Kisses and Nibs of it all.

The original study came out in 2011 and was conducted in the UK. It did say that eating cake for breakfast was a good thing and that you might lose some weight. However, it turns out the study was more about eating a big hearty breakfast than it was about eating cake. It also pointed out that if you’re going to eat sugary unrefined carbs, maybe you want to do it earlier in the day, rather than later. Finally, the UK study was a closed study, meaning that the participants were living and eating in a dorm facility. So the facilitators noted that perhaps the social nature of eating together might have had the participants eating less. Be more social when you eat breakfast, if you can. Talk more, eat less.

The second study was done at Tel Aviv University in 2013. This study suggested that the brain works better when it is stimulated immediately in the morning and that chocolate cake was a great conduit for that. The long and short of this is that chocolate has flavonoids and caffeine; both can act as a stimulant. Flavonoids are also a great antioxidant. Both supply energy to the brain and in my honest opinion are a great way to start your day.

I did the MOST official study of all in 2017. It shows that if you make a chocolate cake, somebody will eat it for breakfast!

Okay, enough with the science! Here is a great chocolate cake recipe. I put it together from several different recipes. Make a double batch of the frosting; one is just not quite enough to frost the whole cake.


Really Good Chocolate Cake
Print Recipe
This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Really Good Chocolate Cake
Print Recipe
This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Ingredients
Chocolate Cake
Milk Chocolate Frosting
Servings:
Instructions
Cake
  1. Preheat oven to 350°F. Grease and Flour three 9" round cake pans.
  2. In a medium bowl whisk the flour, baking powder, baking soda and salt together.
  3. In a large heatproof bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a pot over medium heat until butter is melted but water is simmering not boiling.
  4. Pour hot liquid over chocolate and cocoa mixture and stir to combine and melted and smooth.
  5. Add the sugar and mix to combine. Make sure chocolate mixture has cooled then add the eggs, one at a time and use a hand mixer to just combine. Add vanilla extract.
  6. Add the flour mixture to the chocolate mixture alternating with the buttermilk, finish with the flour, being sure to scrape down the sides. Don’t over mix.
  7. Divide batter evenly between the prepared pans. Bake 20-30 minutes until a toothpick comes out clean.
  8. Cool in pan 15 minutes, then invert and cool on rack. Cool completely before frosting.
Frosting
  1. In the bowl of a stand up mixer, fitted with a paddle attachment, cream the butter and slowly add the sugar. Be sure to scrape down the sides. Drizzle in melted, cooled chocolate until evenly combined
  2. Frost each layer with about ¾ cup frosting and between each layer. Use remaining frosting to frost whole outer cake.
  3. Melt additional chocolate candy bars and drizzle over the top of frosted cake for decoration.
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Try Something New -Homemade Pasta Edition!

In case you haven’t heard it’s been raining here in California, A LOT! So it was a great weekend to stay home and make all sorts of comfort food. It doesn’t get more comfortable than homemade pasta.

I love that you and I both probably have everything we need to make pasta, already, in our kitchens. Are you ready for the long list; Flour, salt, eggs, water and olive oil. I have a hand cranked pasta roller, but you really don’t need it. Pasta has been made for centuries, certainly long before standing electric mixers were adding attachments and even before my hand-cranked roller. If you have a wooden roller pin and a knife you can make your own pasta.

Keep in mind you can search for basic pasta recipes and find dozens of variations. Start with mine but if it s not a good fit, you can play around. Add more water; use just all-purpose flour, more oil (not too much). I did make mine in a standing mixer, with a dough hook; you can do everything by hand in a large bowl.

I want to say that, even not so great, homemade pasta will taste better than any pasta you will ever buy in a store. Once you get this pasta made, go over to March 1, 2015 and make the Marinara Sauce!

Homemade Pasta Dough
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Homemade Pasta Dough
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Ingredients
Servings:
Instructions
  1. In a large bowl combine flours and salt. Make a well (indentation) and add eggs. If you are doing this by hand, start to fold your flour over the eggs and mix, adding water and oil, until you have a stiff dough. I used a standing electric mixer with the dough hook attachment. I used a spatula to scrape down the sides.
  2. As you are mixing and adding water & oil, keep pinching the dough. When it starts to stick together easily, its ready. You do not want it too sticky.
  3. I used Durum Semolina, which is traditionally Italian. It has a coarser texture, almost like corn meal, it will need more water and olive oil. The texture smooths out in rolling and cooking. All-purpose flour will NOT need nearly as much liquid.
  4. Once the dough is all mixed. Knead for 3 - 4 minutes on a lightly floured board. Then form a disk and wrap in plastic and let rest, in refrigerator, for 30 minutes.
  5. When ready to roll, cut disk into quarters and flatten. If you are using a pasta machine or roller, start on a zero setting and run the dough through once or twice and fold in half and lightly flour each side and run through again. Repeat this process gradually increasing setting to higher numbers and ultimately increasing to desired thinness and length. Or follow the directions provided, with your machine.
  6. If you are hand rolling, lightly flour a board and use a rolling pin to roll dough out to desired thinness and length. I like to roll between two pieces of parchment or wax paper. Too much flour can make the pasta too chewy.
  7. At this point you would switch to the cutting shape, you want on the machine. If you are cutting by hand use a knife or pizza cute to cut your dough.
  8. Once your dough is cut, it is IMPORTANT to let it dry/set for a while before storing or cooking. If you don't it might be gummy. If you have something to hang your pasta over, even a towel rack will do, that's ideal. if not just let it lay straight on board or parchment lined pan. Don't let it sit bunched up, like in the picture.
  9. Once it is a little dry you can store it, folded, in an airtight container, with a little semolina or cornmeal, to keep it separated.
  10. To cook, bring a pot of water to a boil and salt it, liberally. Add you pasta and cook 5 - 7 minutes. Do not over cook. Serve with your favorite sauce or none at all. It's that good,
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Gateau au Chocolat

Here is the recipe for the greatest mistake I ever made!

Gateau au Chocolat
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Gateau au Chocolat
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Ingredients
Servings:
Instructions
  1. Preheat oven to 425° F. Grease and line with wax paper a 9x5x3 loaf pan.
  2. Melt chocolate and beat in butter with a spoon or spatula.
  3. Beat egg whites with a hand mixer to stiff peaks; set aside. With same beaters beat egg yolks until thick and light in color.
  4. Slowly add the sugar, beating constantly. Add the flour and beat until just combined. Stir egg yolk mixture into chocolate mixture, then fold egg whites into this mixture. You will have some egg whites still showing.
  5. Pour batter into prepared pan. Reduce oven heat to 350°F and bake 25 minutes.
  6. Let cool completely in pan. Cake will settle like a cheesecake. Turn out. Refrigerate for 4 hours until well chilled. Decorate with abandon!
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Jam Cake!

For most of my life I heard about “Granny”. My Great-Grandmother. By all accounts she was an amazing cook, great seamstress and she was feisty! My Great-Grandfather was 27 years older than her and had come from a family of privilege in Georgia. My Great-Grandfather was “one of the most sought-after bachelors”. By all accounts he was a bit of player and drove a flashy “rubber-tired buggy” with a “trotting horse”. Today that might be compared to a little red corvette. Granny was a schoolmistress that came from a hard working, “good” family. In the 12 years they were married, prior to his death, they had 4 children and she was pregnant with the 5th when he passed. While the story is told of their love at first sight, I’m guessing there was a certain amount of satisfaction in catching the un-catchable.

In 1900 $18,690 would have been the equivalent of approximately $430,000 today. In 1900 that would have meant that you were wealthy. This is how much the savings passbook shows my great grand parents had in the their bank account when Granny started using it to write recipes. That is a lot of money for the time. While they lived a somewhat grand life with servants and a large plantation home, they also were very conscious of using what they could from their own land. They had crops such as watermelon and their own patch for growing fruits and vegetables. They also raised several different types of chickens and had milk, butter and cheese from their own cows.

A grandchild’s imagination can run wild and mine is no different. At first, I imagined my “feisty” Granny getting mad at Ab, my great grandfather’s nickname. Perhaps he had asked her to run ANOTHER errand to the bank on a day when she had sick children and chores to do on the Plantation. I can see her running into a friend and asking for her Watermelon Rind Preserves recipe. When she realized she has no paper, maybe she thought, “I’ll show him the value of his money!” and scratched out the recipe right there on the 4th page of the passbook. I say this because the recipe is quickly given. There is no list of ingredients and amounts, then instructions. It’s all on continuous sentence.

I sometimes fantasize that maybe she really didn’t have any paper and thought it would be “just one recipe”. However, it became her go to for writing recipes when she ran into friends. Eventually, the recipes did evolve and have a list of and amounts ingredients and instructions.

Today we don’t have passbooks and most of our recipes are shared via email, the Internet or pinterest. Having those recipes written in my grandmother’s handwriting is invaluable. As the years passed, after my Grandfather’s death, times got hard for my great-grandmother and her family. She was able to turn to her Brother in law for help and keep her family together, during the depression, World War II and a great cyclone. I still imagine that she would have been teaching us that the value of a rich family history has more value than today’s $430,000.

My favorite recipe was the Jam Cake. This is a traditional southern cake that came out of Tennessee or Kentucky, depending on what website you are looking at. I have searched high and low for a jam cake recipe that was made with wine instead of buttermilk. I’m not sure why Granny made the substitution, but it sure is good!

I’m giving it to you as written and then my version. How lucky was my Granny to be able to bake with such a limited recipe. I hope you enjoy it too.

 

Jam Cake!
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Jam Cake!
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Ingredients
Servings:
Instructions
  1. Beat eggs and sugar together until light colored and ribbony.
  2. Sift flour and baking powder together.
  3. Beat butter until light and fluffy. Add to eggs and sugar.
  4. Slowly add flour & baking powder mix to butter/eggs mixture.
  5. Once flour is completely added, add spices and lastly wine. Blend until just combined.
  6. Pour into 8 or 9 inch cake pans that have been greased and floured. Bake at 350°F for 30 - 35 minutes or until toothpick comes out clean.
  7. For frosting I make a cream cheese frosting and use a good store bought caramel sauce to make a caramel frosting. Divide the layers. I put an extra layer of jam in between cake layers with the frosting and then frost the whole cake.
  8. You can find my cream cheese frosting recipe in my May 8, 2015 post of Red Velvet cake.
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Why is it important to Me?

I am often asked why do I write about cooking. Why is it important to me that “you” cook? It’s often a hard question to answer. Maybe, because it feels existential to me; I cook therefore I am. Recently, I had a small epiphany to this question. I woke up early one morning, I went down stairs and noticed the pungent aroma of too ripe bananas. I immediately got to work on banana bread. My movements around the kitchen, to grab my ingredients were easy and lazy on a warm Saturday morning: three ripe bananas, an egg, some flour and sugar are the basics and then I can get fancy. As I worked it dawned on me, this is why I want YOU to bake. I want you to stumble into your morning kitchen and think “banana bread” or cinnamon rolls or whatever you are craving and not be intimidated, afraid or ill prepared to bake. It is gratifying to bake/cook for your family and friends. It is also extremely gratifying to be the teacher. I want your emails saying you succeeded or even failed with one of my recipes. Let’s walk through it and try again. I love running into you in the store and answering your questions about ingredients or techniques. Send me the pictures! I want to see.

So in turn this answers another question that I have been asked. What’s your voice? Who’s your audience? My voice is just me. And you are my audience. In any article you read whether it is here on my blog or a book or a magazine; I want you to feel like we are sitting at the island in my kitchen, sipping a cup of … and just talking. You can ask me anything and tell me everything. See you soon.

Peanut Butter Banana Bread
Print Recipe
Adapted from a recipe on Food Network.
Servings
1 loaf
Servings
1 loaf
Peanut Butter Banana Bread
Print Recipe
Adapted from a recipe on Food Network.
Servings
1 loaf
Servings
1 loaf
Ingredients
Glaze
Servings: loaf
Instructions
Bread
  1. In a small bowl stir together flour, baking soda, cinnamon and salt. Set aside.
  2. In an electric mixer bowl, mix together the peanut butter, brown sugar, white sugar, egg and vanilla until smooth and well blended.
  3. Mash the bananas and then fold them into the wet mixture.
  4. Ad the flour mixture and beat on medium low until just just combine. Some lumps are ok.
  5. Pour batter into a greased 9X5X3 loaf pan. Bake at 350° for 1 hour to 1 hour 20 minutes. I know that sounds vague but every oven varies and you don't want your bread to be over or under baked. A tooth pick should come out clean but just clean. Run knife around edges and let cool completely in pan.
Glaze
  1. Put peanut butter, butter and confectioners sugar in a microwave safe bowl. Microwave and stir, in 30 second intervals, until smooth.
  2. Pour glaze over top of turned out bread. Garnish with chopped peanuts. Let set for 10 minutes to set up before slicing.
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I’m Going to Julia’s!

There’s that icebreaker question, “If you could invite any 3 people, dead or alive, for dinner; who would it be?” My answer is simple. Julia Child, Julia Child and Julia Child. I even know what I’d make, my Osso Bucco and Parmesan Ricotta Gnocchi.

You may think that Julia is the obvious choice for a chef but there is more to my choice than just that. Cooking is a lifetime sport, you never stop learning or playing with your food. There is always room for improvement or a new technique. Julia herself was well into her forties before she enrolled in the Cordon bleu. Which is why she is one of my biggest inspirations.

I am often asked how long I’ve been cooking. I can honestly say I’ve been cooking since I was 2 years old. I finally formalized my education when I was 23. The last few years of writing this blog, with your support and feedback has really fueled my desire to continue my education and to educate you.

Recently, I was given an incredible opportunity to travel to La Pitchoune, Julia and Paul Child’s home in the south of France. I will be going with a small group of women writers and an amazing mentor, for a 10-day retreat. I can’t wait! I feel like a kid anticipating Disneyland. I know when I come back I will have so much more to share with you.

I want to share those recipes with you that I would have cooked for Julia, had I been given the chance. I hope I am posting often from France too, but this should keep you day dreaming while I’m away. As Julia would say “Bon Appétit”!

img_5716

Osso Buco
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Servings
6
Servings
6
Osso Buco
Print Recipe
Servings
6
Servings
6
Ingredients
Osso Buco
Gnocchi Verde
Servings:
Instructions
Osso Bucco
  1. Rub veal shanks lightly with olive oil , season with salt & pepper and chopped herbs.
  2. Dust each shank shank with seasoned flour and set aside.
  3. Put 1 tablespoon of oil in a large heavy skillet and heat. Do not let the oil smoke. Brown shanks on all sides. You may add small amounts of oil if needed, be careful not to overdo it.
  4. Add the wine, tomatoes and chicken broth. Stir to combine.
  5. Cover pan and reduce heat. Simmer for 45 minutes.
  6. Test for tenderness. Fork should pierce meat easily.
  7. Sauce should be thick. If not , remove meat and hold, let sauce reduce uncovered over low heat.
Gnocchi Verde
  1. Remove stems and veins of spinach and wash thoroughly. Bring a pot of water to a boil and blanch spinach for 1 minute and then drop in ice water to stop cooking. Squeeze ALL moisture out and let air dry. You want spinach to be bone dry. Chop spinach fine.
  2. Saute onion and pancetta in butter. Add spinach and saute until dry. Cool until cool to touch.
  3. Mix together remaining ingredients and fold all together.
  4. Flour your hands and form 1" - 2" balls. Place on baking sheet lined with parchment paper. Cover with a damp towel. You can hold here for up to 6 hours.
  5. When you are ready to cook: Bring 6 quarts of water to a boil oil and salt the water. Add the gnocchi a few at a time and cook until puffed and cooked through, about 5-8 minutes. They should rise to the surface. Use a strainer or slotted spoon to remove, GENTLY, from water.
  6. Place in a buttered dish in a single layer. Drizzle with melted butter and sprinkle with parmesan.
  7. Broil for 5 minutes until just browned. They are great served as is or with your favorite tomato sauce.
Recipe Notes
  • You can chop and slice the fresh vegetables by hand. I use a food processor and the chopping and slicing blades. This save a lot of time.
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Simple Pleasures

Swimming in Lake Tahoe.
Swimming in Lake Tahoe.

As a young mother, MANY years ago, I was very idealistic. My children were not going to eat chocolate, too early. High fructose corn syrup would never pass their lips and they would never have frozen or processed foods. Ha! Last summer we vacationed in Lake Tahoe, and were concentrating on the simpler pleasures. We hiked and spent days on the lake. Our nighttime activities were nothing more than dinner out and a movie in the hotel room.

One night, while we were waiting for our table, at dinner, my kids and husband were playing beanbag toss. I must have been in a dreamlike state, when I had a vision of those little girls and the meals I use to make for them. I don’t think there is a kid out there that doesn’t like chicken tenders or nuggets. In an effort to get my kids to be happy campers at dinner I developed my own recipe for chicken nuggets. It was a hit! I always served them with whatever fresh fruit was in season and some sort of potato. I admit that I was too lazy to make my own French fries so I often used a wholesome frozen variety.

As we get back into the busy days of fall, I hope you and your family will take a moment to slow down and enjoy a simple pleasure like homemade chicken nuggets. Oh and we are planning our next Lake vacation.

Chicken Nuggets
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Servings
4
Servings
4
Chicken Nuggets
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cut chicken into 2 bite pieces
  2. In a large ziplock bag combine flour, parsley, poultry seasoning, salt & pepper.
  3. Add chicken pieces to bag a few at a time. Shake to coat and then set aside.
  4. In a shallow bowl stir milk and egg. Put crushed crackers in another bowl.
  5. Dip floured chicken pieces in egg mixture then crackers to coat well. Then place on baking sheet, in a single layer.
  6. Bake at 425° for 10 - 12 minutes, until golden brown
Recipe Notes

My kids love these with ranch dressing homemade or not.

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Super Bowl Clam Chowder

This year’s Superbowl is a big deal! It is the 50th annual game. It is being played at Levi’s Stadium, a completely state of the art facility, opened in July 2014. And the Carolina Panthers are making only their second appearance in franchise history!

Levi’s Stadium is touted as being ground breaking with their green technology and sustainability. They are known for their green roof, solar panels and utilizing recycled water for irrigation and public restroom use. The contrast of this modern facility against the backdrop of San Francisco’s historical Fisherman’s Wharf is unique and awe inspiring.

Fisherman’s Wharf was founded by the influx of immigrants that came to the San Francisco area during the gold rush. And quickly became known for its Dungeness crab and clam chowder. The Sourdough bread phenomena started when French bakers bit into their traditional recipes and found that they had gone “sour”. Eventually, it was discovered that a specific strain of bacteria formed because of the moisture in the air in San Francisco, but the bread and flavor was so synonymous with the city that it endured!

IMG_5055

California and the rest of the country promise to be under cold weather conditions on Superbowl Sunday. Clam chowder is a perfect warming food for your party. Here is an easy and lower calorie recipe. You can get fancy and serve in hollowed out bread bowls or just in a pot on the stove.

"Light" Clam Chowder
Print Recipe
This recipe uses skim milk and less flour to achieve a lighter version of traditional New England Clam Chowder
Servings
12 cups
Cook Time
35 minutes
Servings
12 cups
Cook Time
35 minutes
"Light" Clam Chowder
Print Recipe
This recipe uses skim milk and less flour to achieve a lighter version of traditional New England Clam Chowder
Servings
12 cups
Cook Time
35 minutes
Servings
12 cups
Cook Time
35 minutes
Ingredients
Servings: cups
Instructions
  1. Cook the bacon in a large soup pot, over medium-high heat, until crispy. Remove to paper towel to drain.
  2. Turn heat down, to medium low, and stir in onion, celery, salt thyme and garlic. Cook until tender, about 4 minutes.
  3. Add liquid from clams, potatoes, bottled clam juice and bay leaf. Bring to a boil and then simmer for 15 minutes. Remove bay leaf.
  4. Combine milk and flour. Whisk into pot and bring back to a boil. Cook 12 minutes, stirring frequently, to prevent burning.
  5. Add clams and cook 2 more minutes.
  6. Serve hot with crumbled bacon on top. For fun serve in hollow out bread bowls.
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