Clam Bake Chowder

Another freezing day in Kansas City.  Tonight’s dinner is perfect for a cold winters day……Clam Bake Chowder.

One problem buying the ingredients, three stores down and no one has clams.  Obviously I live in the midwest so clams are not plentiful.  No worries, I am very resourceful, I just used canned clams.

This is the easiest most incredible clam chowder I have ever had in all my life.  Simply start with EVOO,  and yes I’m crisping bacon (a smokey bacon)  in the EVOO, I think this makes the 3rd time this week……..however, I’m not complaining!

We are grilling corn on the cob on Jan 26th, 25 degrees.  The propane runs out because I forget the grill was preheating for an hour while I am giving piano lessons, oops.  After the corn is grilled, cut it away from the cob and purée half of it with chicken stock, then add the corn puree and leftover kernels to the crisp bacon.  Then add the onion, red potatoes, garlic (3 cloves), one red pepper, salt & pepper and fresh thyme.  Let the potatoes and onions soften then add the whole milk and clams (yes, just use the canned, it’s all good). 

Bring to a boil then turn off the heat and add fresh chives.  Serve with a crusty baguette bread. Dip the bread in the sauce and it is just bliss. I added red pepper flakes to mine too.

I think this clam chowder is like an electric blanket that prewarms your bed in the middle of a long, extra snowy and extremely gray winter.  Tyler teenager had two huge bowls, that warmed my heart even more.

By the way, Rachael sent me an autographed magazine today!  I am so thrilled! Thanks again to the Rachael Ray show for always planning what’s for dinner in my house!

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