Classic, Cozy, Comfortable!

Clam ChowderAs my daughter Ashley progresses in her pregnancy (baby girl coming next month!), she’s found it more and more difficult to get comfortable and cozy. While I can’t do anything to eliminate those aches and pains of the third trimester, I can provide a little comfort—comfort food, that is! I find that the simplest pleasures are also the classic comforts, so I whipped up a batch of my special clam chowder and a warm loaf of homemade bread. It isn’t fancy, but it sure is fabulous.

We ladled up this rich, delicious soup and cozied up in the kitchen to eat and chat and discuss plans for the new baby. Ashley put her feet up and we just enjoyed a great meal together. I’ve been serving this delish dish since my teen years. If you’d like to try my classic clam chowder for yourself, here’s the recipe. We could all use a little extra comfort now and then!

Clam Chowder

1 cup chopped onions
1 cup diced celery
2 cups diced potatoes
2 (6 1/2ounce cans) chopped or minced clams
3/4 cup butter
3/4 cup flour
1 quart half and half cream
1 1/2 tsp. salt
2 Tbs. red wine vinegar

1. Drain juice from clams and pour over onions, celery, and potatoes in a sauce pan. Add enough water to partly cover the vegetables. Cover the pan with a lid and simmer over low heat until vegetables are tender.   2. Meanwhile melt butter. Add flour and blend together. Stir consistently and add half and half cream. Stir with wire whip until smooth and thick.   3. Add vegetables with water to cream. Add clams, and vinegar. Heat thoroughly.   4. Season with salt and pepper.

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