Recipes, memories and random thoughts from my kitchen
Friday, October 14, 2016
A simple fall supper
Every week I make a menu plan when I prepare my grocery shopping list. Like many people who menu plan, I don't stick rigidly to my plan. If I don't feel like preparing a particular meal on the menu on a given night, I'll switch to one I have planned for later in the week. Monday night was just such a night. It had been a beautiful day but cool and windy. I just didn't feel like making the meal on my plan for the night. So I looked further down my list and found this one:
Iron Skillet Biscutis
Perfect! Just the ticket for a cool windy evening. And my husband loves those biscuits. The chowder recipe (not written down; it's in my head) is simple and basic, but I thought I might share it anyway in case anyone is interested.
SIMPLE CLAM CHOWDER
2 Tblsp. butter
3 stalks celery, chopped
1 onion, chopped
1 8-ounce bottle clam juice
4 potatoes, peeled and diced (I used Yukon Gold)
2 cans chopped or minced clams, not drained
1 large can evaporated milk
Salt, pepper and paprika to taste*
In a large soup pot, melt the butter. Add celery and onion; cook, stirring occasionally, until vegetables are almost tender. Add the clam juice; refill the bottle with water a couple of times and add the water to the pot as well. Add the potatoes; bring to a boil. Reduce heat; cover and simmer about 15 minutes, until potatoes are tender. Stir in the clams and evaporated milk; heat through. Add seasonings to taste.
* Now I have no idea at all why it took me so long to think of this seasoning trick, but I will share it here with anyone else who may not have thought of it. I was adding salt and pepper and wondering what else to add to zing up the flavor a bit. I glanced up at my spice rack and noticed the can of Old Bay seasoning. (I had recently bought this item for the first time, on the recommendation of a friend who told me it was wonderful in tuna salad.) What could be better with clams than Old Bay seasoning? I measured out a half teaspoon and added it to the chowder.
Wow! This is how I will make my clam chowder from here on out. Added just the right touch of flavor.
For the biscuits, I used the recipe for Iron Skillet Biscuits from Marilyn at Mountain Top Spice. What a perfect meal for a blustery evening!
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.