It's another.... Tasty Tuesday!!!!

Baby it's cold outside!

There was no easing in to fall here in the buckeye state. So now it is time to hunker down in a big cozy sweater (which I have a ton of!), hot cup of coco, and big wool socks and embrace this change in the season.

Fall is by far on of my favorite seasons, not just only for the beautiful colors but also because it is time to whip up hearty soups and meaty chili's. I am not sure about you guys but on a 90 degree summer day my stomach never growls for chili. So, as I have switched my wardrobes this weekend from summer to fall,I also put the grill and accessories away and broke out the big cooking crocks and stock pots.

Today it is a beautiful day with a definite hint of fall crispness in the air so what better to way warm you up than a nice big bowl of New England Clam Chowder (or as I like to say Chowda)

I had tried the Campbell's version of NCC but thought it gritty and bland. It wasn't until I was in Culinary school, in my Soups, stocks and sauces that I stumbled upon my now favorite soup. This recipe does take time but it is sooooooo worth it. It makes a hearty, flavorful soup that just sticks to your bones and warms you inside and out.

What you need:
½ TB Clarified Butter
1.25 Oz salt Pork
2 oz Med diced Onion
6 oz Clam juice
4 oz Chopped Clam
6 oz Milk
2 oz Heavy Cream
All purpose flour
White Roux
Salt and white peper to taste

What to do:

In pan render salt pork over med heat
Add onion and cook slowly, until soft. Do not brown
Add flour to make a roux, do not let brown
Using a whisk stir the clam juice in to the roux. Stir until liquid comes to a boil remember to stir constantly
Add the potatoes and simmer until tender
Stir in clams and add hot milk and cream, heat gently, but do not boil
Season to taste with salt and white pep

There you go Ladies... Stay warm!!!!