I was teaching a propogation program last night for a garden club, and a couple of people asked if it was too early to start propogating plants to put out in the garden in late April. I don't know about you, but when they're forecasting temperatures in the single digits for Atlanta, I'm not interested in making new plants! I'm interested in grabbing a blanket, and book and a bowl of hearty soup!
This is a traditional Maine chowder recipe that goes together pretty quickly and has a "stick to your bones" consistency. Enjoy!
Corn & Clam Chowder
Ingredients:
· 2 slices bacon, minced
· 1 t. butter
· 1 cup onion, minced
· 1 medium garlic clove, minced
· 1/2 t. each oregano, dill, thyme, basil, sage, and rosemary (all dried)
· 1 tablespoon all-purpose flour
· 1 can clams (6-1/2 ounces)
· 1 cup bottled clam juice
· 1-1/2 cups Half and Half
· 1/2 t white pepper
· 1 can creamed corn
· 2 medium potatoes, boiled, peeled and diced
Preparation:
In a heavy-bottomed kettle, sauté bacon, butter, onion, garlic and spices over low heat. Don’t let it brown. Drain the clams and set aside, reserving the juice. Slowly stir the flour into the bacon mixture, then add the clam juices. Bring to a boil; reduce heat. Add cream and simmer 10 minutes. Add white pepper, potatoes, clams and corn. Heat to serving temperature. Do not allow to boil!
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