Rachel Adams

Nothing says warm like a nice bowl of clam chowder and not that stuff that comes out of a can, but the homemade stuff you know like grandma made. I'm loving using fresh ingredients but I do use canned clams and reserve the juice from the canned clams so I only need to buy 1 small bottle of clam juice.

Well here goes the recipe. To make it healthy I use low fat half and half instead of heavy whipping cream.

Ingredients:
  • 1 1/4 pound canned clams, minced, juices reserved
  • 2-3 cups bottled clam juice
  • 2 bacon slices, minced
  • 1 onion, diced
  • 2 tablespoons all-purpose flour
  • 1 bay leaf
  • 1/2 teaspoon thyme leaves, chopped
  • 1 pound potatoes, peeled, diced
  • 3 cups heavy cream or half and half (low-fat)
  • 6 tablespoons dry sherry, or to taste
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Tabasco sauce, to taste
  • Worcestershire sauce, to taste
  • Oyster or saltine crackers, as needed
 Directions:

 
Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme. Add the potatoes and simmer until tender, about 15 minutes. Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes. Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

 

 

Rachel Adams


Evenings greetings from the bi-polar state of Washington. It's been getting pretty cold here of late and to be honest nothing says warmth like a nice big bowl of soup. This is from my cuisine at home magazine and the flavors are perfect and the color well look at the picture need I say more?

I did do some tweaking but not much and I'll post the differences I did as always. I do hope you enjoy this recipe as much as my family did!

Ingredients:

14 oz turkey kielbasa, half-moon sliced
2 Tbsp unsalted butter
1 Cup diced onion (I used shallots instead)
½ Cup diced celery
½ Cup diced red bell pepper
2 Tbsp minced garlic
1/8 tsp cayenne pepper ( I used red pepper flakes cos that's what I had)
1 sprig fresh thyme( I used 1/2 tsp. of dried thyme)
1 dried bay leaf
1 Cup dry wild rice( I used a box mix but left out the seasoning packet)
2 Tbsp all-purpose flour
½ Cup dry sherry ( I used 1/4C cos cooking sherry is a bit strong)
6 Cups low-sodium chicken broth
4 Cups diced butternut squash
½ Cup heavy cream
Salt and pepper to taste  
 
Directions:
Cook kielbasa in a Dutch oven or large pot over medium-high heat until brown. Transfer to a paper-towel lined plate
Melt butter in same pot, then stir in onion, celery, bell pepper, garlic, cayenne, thyme, and bay leaf; sauté until onion is translucent, about 5 minutes
Stir in rice
Stir in flour to coat
Deglaze pot with sherry, scraping up browned bits; cook until thickened, about 2 minutes
Add broth and kielbasa, bring to a boil, and reduce heat to medium-low
Cover pot and simmer soup until rice is nearly cooked, about 1 hour
Add squash, cover, and cook until squash is tender, about 10 minutes more (I took about 2 cups of the soup mix minus the sausage and pureed it with my handheld blender to help thicken the soup up a bit, added a nice texture).
Stir in cream and season with salt and pepper to taste 

Rachel Adams






It's that time here in Washington state where the temperatures are dropping at night and during day we have rain, lots of rain! Most people think of crock-pot cooking during the cold months which is fine but did you know that there is more to using a crock-pot than just soup.

I can honestly say I have done breakfast, chicken, roasts and more in my crock pot and well you've come to the right blog to add to your slow cooking arsenal. There are tons of recipe sites out there and let be honest who has time to surf for them or let alone know what half the ingredients so here I am to make it easy for all you lovely readers!

 http://www.crock-pot.com/recipes.aspx   This the home of crock-pot but you can use these recipes in any slow cooker!
http://www.sixsistersstuff.com/2011/08/25-delicious-slow-cooker-recipes.html another fellow blogger
http://www.lovingmynest.com/food-love/freezer-crock-pot-meals-round-2/ just premake in baggies thawn and dump into your slow-cooker how simple!
http://joelens.blogspot.com/2010/11/10-crockpot-recipes-for-stress-free.html another fellow blogger with 10 recipes
http://www.tailormademomma.com/2012/08/09/16-incredible-crock-pot-recipes/ 16 more recipes to add to your arsenal of cooking!

Enjoy and please be sure to let other bloggers know I sent you their way.