It’s almost November and still in the 90’s out here in AZ! I’m way past ready for cooler weather and comfort food. I’m afraid we might just be swimming on Thanksgiving Day!! I felt it was time to take things into my own hands… I came home from work and cranked the air down to freezing… when I started to get a chill, I put on a sweater and started some chowder! It’s a pretty simple thing, just a little of this and a little of that… simmer and drink in the lovely aroma. I tore off a nice piece of bread and had dinner!!
- 1 1/2 cups heavy cream
- 1 bottle clam juice
- 2 cloves garlic, minced
- 1 cup chopped green onions
- 1 cup sliced carrots
- 1 cup whole kernel corn
- 1 1/2 cups chopped potatoes
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1 teaspoon bay seasoning
- 1/2 pound shrimp
- 1/2 pound bay scallops
- 1/2 pound crabmeat
- 1 (6.5 ounce) can chopped clams
- 1/2 pound bacon
- 3 tbs flour (optional)
- 1 cup Chicken stock (optional)
- Place clam juice and garlic in a large pot over low heat. Cook and stir until simmer is reached. Mix in green onions, carrots, corn, potatoes, parsley, and remaining cream. Season with black pepper and bay seasoning. Simmer 25 minutes. Do not boil.
- Cut bacon into 1” pieces and fry until almost crisp (if a thicker soup is desired, add flour to bacon drippings and stir) add bacon and drippings to pot.
- Add the shrimp, scallops, crabmeat, and clams to pot and continue cooking 10 minutes, or until seafood is opaque. If more volume is desired, add chicken stock & milk in equal amounts.
Always use fresh ingredients whenever you can! If fresh is not available, frozen is the next best thing. I suggest canned goods only be used as a last resort – the taste is inferior and sodium content is high.
Well the dishes are washed and put away… my air still has a slight chill… my husband is going to question me when the electric bill comes in, but it sure was worth it!! Time to turn the air back to a more normal setting, take off my sweater and put my shorts back on… I think the heat is here to stay just a little bit longer…