We had a long day. We got up at 4:10 a.m. and by 4:30 we were on the road to Disney. By the time we got there and were at our work station, it was 5:45 a.m. After a very busy day and lots of fun, we got home by 4:15 p.m.
Plans were made ahead that tonight we would 'whip' together Mary's "Clam Chowder for Two". I know a lot of you know Mary of ONE PERFECT BITE. If not, please stop by her blog because she is the ultimate chef with a multitude of recipes that you will want to try.
Clam Chowder for Two
from Mary at One Perfect Bite
2 (6.5 ounce) cans minced clams ( For an added bonus, we added quite a few fresh shrimp)
1 (8 ounce) bottle clam juice
Water, if necessary
2 slices thick cut bacon cut into 1/4 inch pieces
1/2 onion, chopped fine
1 clove minced garlic (perhaps a bit more)
1 tablespoon unbleached flour
2 large red potatoes, scrubbed and cut into 1/2 inch pieces
1 large bay leaf
1/2 teaspoon fresh thyme, or perhaps more
1/2-3/4 cup heavy cream
1 tablespoon minced fresh parsley
Drain clams, reserving juices. Add bottled clam juice to reserved clam juice to measure 2 1/2 cups. If short, add water.
Cook bacon in a medium, heavy bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes. Stir in onion and cook until onion has softened and bacon is crisp, about 5 minutes.
Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and coat vegetables, and gradually whisk in clam juice. Stir in potatoes, bay leaf and thyme. Bring to a simmer and cook until potatoes are tender, about 15-20 minutes.
Stir in clams, cream and parsley. Return to a simmer and then remove from heat. Discard bay leaf and season with salt and pepper. Yield: 2 servings.
I am Midwest grown, born in the Amana Colonies in Iowa, retired medical transcriptionist now enjoying retirement by traveling, knitting, cooking with my husband, and playing golf.
I have lived in Iowa, Kentucky, Germany, Michigan, Wisconsin, and Florida