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| Picking pumpkins with Grandma |
This recipe came from my mom. Growing up my mom didn’t cook a lot, but the things she made were pretty tasty – except creamed eggs on toast. Ugh! I really did not like creamed eggs on toast. Thankfully we only had it over the Easter holiday. It’s how my mom would use up all those eggs the Easter bunny hid. I think one of the reasons my mom didn’t like to cook is due to the fact that we didn’t all like everything she made. It’s true you can’t please the whole family at the same time. She didn’t want to be a short order cook so an eat it or make yourself something else directive was born. My mom and I were the only ones that liked this soup, and it makes a lot. The nice thing – it freezes really well. The one note my mom made on the recipe is *THIS IS A HIGH FAT SOUP* I think that’s why it tastes so good. I love making this in the fall and winter. I love serving it in a bread bowl or with a good crusty bread. I hope that you enjoy it.
Clam Chowder – Diana Style
4 C diced peeled potatoes
1 finely chopped carrot
4 cans chopped clams (don’t use the minced)_
2 C diced onions
4 C diced celery
2 cubes of butter (use real butter)
2 Qts Half and Half
2 tsp salt
1 tsp sugar
1 1/2 C flour
Basil, thyme, pepper to taste.
Put veggies plus juice from clams in a large pot cover with water and cook until tender (about 30 minutes). Take off heat. Melt butter add flour to make roux. Add to veggies stir until dissolved. Add half and half and clams. Taste adjust seasonings to your liking. Freeze leftovers.
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