Soup For A Snowy Day

Only it's NOT really that snowy. The stuff ended by dawn and we only got an inch or two--though there is some ice as well. They could have just had a two hour delay and opened schools. Grrrrr.....

JR's best friend/almost sister Leia is here because her mom works at National Airport and HAD to go to work.  They were delighted to see each other--though they started the morning with Leia accidentally sending Julia tumbling head over heels down the stairs. JR has a dandy head bump but seems fine now. In fact, even as I write this, she and Leia are out with the Man. They played in the snow and are off on a expedition somewhere--I just hope they get home before Leia's mom comes to pick her up.

SC played with the littles in the snow, then helped our next door neighbor clear leaves and snow from her yard. They're selling their unit--not much of a loss to us as we're not really friends with them, but I just hope that the next buyer isn't a double income-no kids couple with a big dog and/or a lack of understanding that a family with KIDS lives in this house!

I wish we'd GET a family, but people around here with kids tend to want big houses with yards and fancy amenities instead of quirky 60 year old townhouses with no central heating and local schools where the kids faces come in more than one color, if you know what I mean.

Pity, too--because the local school is very nice and this is a GREAT neighborhood to live in--close to the city, quiet and with a lot of character...

SC came in rosy cheeked and tired from all the exercise, so I whipped up a batch of New England style clam chowder, based on a recipe in The Frugal Gourmet Cooks American   and she ate two bowls.

I love ALL kinds of clam chowder, but despite my New York origins, I still love New England style best.  This version has dried thyme in it, which adds a wonderful note, and I add more than called for in the recipe here. Add it to taste.

As usual, I've simplified the recipe, and cut the fat a bit.  This is a half-recipe, because I find this makes plenty for us, with leftovers for later.  Enjoy!

New England Clam Chowder

2 cans chopped clams;
2 cloves chopped garlic (jarred works fine)
1 minced onion  (I use frozen chopped onions and put them in BEFORE I add the garlic so the water can cook off)
1 bay leaf
1 rib celery  (I omit this usually since I seldom HAVE celery!)
1/4 t pepper
1/8 t dried thyme (more if you like it)
1/4 cup  flour
milk (probably about 2 cups. Skim is fine)
diced potato (2-3 small red potatoes to equal about 1 cup)
1 cup half and half (you can use cream, or even evaporated skim milk, depending on your diet)

Drain the clams into a measuring cup, add enough milk to equal 2 3/4 cups and set aside.
In a large pot, heat the oil over a low flame. Add the garlic,onions, celery, thyme, pepper and bay leaf. Cook until the onions get transparent, stirring to make sure nothing burns.  Add the flour and cook for 5 minutes, stirring frequently. Don't let the mixture (roux is the fancy term) get brown.

SLOWLY stir in the milk/clam juice mixture, so it blends together smoothly. Cook on a low heat for 10 minutes (simmer)

Add the diced potatoes and cook 5-10 minutes until the potatoes are tender.

Add the clams and half-and-half, and heat for several minutes more.

Serve!

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