A few weeks ago I decided that I wasn’t going to wait for the weather to cool down any more, so on a weekend when it was 80ish degrees outside, I made clam chowder.
The recipe for said chowder came from my Two Guys One Pan cookbook, and it was amazing.
This was the first clam chowder I’ve had since Sam’s Grill in San Francisco last winter, and I’m glad I didn’t spoil my taste for it with the canned stuff in between. This clam chowder is a little different from the standard New England variety in that it’s got celery, carrots, and most importantly, bacon. Bacon makes almost everything better, and opting to use the bacon grease in the soup instead of butter or oil was an excellent move. The recipe is certainly a keeper, although next time I’d probably lighten it a little bit and go with a 50/50 mix of heavy cream and milk instead of 3 pints of heavy cream to 1 pint of milk. It was good, but a bit thicker than I was expecting.
Best of all, this has given me a good starting point for a broccoli cheese soup, which I’ll be trying next weekend. Stay tuned to see how that one goes.
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