Thursday, May 26, 2011
In my email today was something very exciting, a Save the Date for the 2011 Foodbuzz Festival. I don’t know what to say other than, “I am thrilled!!!!!” :) I read up on the 2010 Foodbuzz Festival and I wish I could have been there! However, I was 8 months pregnant at the time, so I doubt I would have shared the same enthusiasm I do now… haha. So anyway, I will keep everyone posted on my journey of getting to the festival. Wish me luck!!
In honor of the Foodbuzz Festival being held in San Francisco, I find it only fair to share my favorite New England Clam Chowder recipe. I have so many fond memories of being in San Francisco and getting a sourdough bowl of clam chowder at the Crab Station by pier 39.There is so much fresh cooked seafood there just waiting to be bought and devoured, super-duper yum.
This recipe was found at keyingredient.com while I was browsing through copy-cat recipes, it is suppose to duplicate Red Lobster's New England Clam Chowder. I have tried Red Lobster's Clam Chowder a few times and I have to admit this recipe is way better than what is served in the restaurant. I hope everyone enjoys this recipe as much as I do - it is 2 of the most wonderful things; easy & delicious. :)
• 2½ cups water
• 3 cans minced clams - (6½ oz ea) with their liquid
• ½ cup all-purpose flour
• 1 teaspoon minced fresh parsley
• ½ teaspoon salt
• 1 bay leaf
• dash ground thyme
• 2 white or red potatoes peeled and diced (not russet or yellow potatoes)
• 1 cup heavy cream
1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, bay leaf and thyme. Turn to medium heat.
2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.
3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.
4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn’t bubble over. Turn down the heat if the soup begins to erupt.