As I stated in an earlier post, our house has been for sale for a long time. And believe me, having your house on the market for that long doesn’t come without a few stories to tell. Several weeks ago we happened to look out the window and saw some people we don’t know in our backyard, so my husband went out there to see what was going on. It turns out that our oldest daughter had driven up to the house and was approached by this couple who wanted to see our backyard, so she took them back there. They said they are interested in buying our house and have saved “every single picture” they can find of it on the Internet. They’re not ready to make an offer just yet, but they’ll be getting back to us. Okay, but I don’t think I’ll hold my breath. Four years is a long time. Anyway, my husband thought that whole incident was a GOOD thing (you know, a possible buyer), but somehow it kind of made me feel like we’re being stalked—-or at least that our house is being stalked. We haven’t heard a single word from them since they came to check out the backyard. You don’t suppose they were casing the place for a break-in, do you???
NO, it couldn’t be.
On that note, I think we should make some clam chowder! Did you know that there are several different styles of clam chowder? Each one comes from a different region of the country, but the two most popular are the New England and Manhattan varieties. New England Clam Chowder is cream-based, and therefore white in color, whereas Manhattan-Style Clam Chowder uses clear broth and tomatoes, making it red. I’ve chosen to share this recipe for New England Clam Chowder with you today, and boy is it good! You’ll start off by chopping all the vegetables.
Then place the vegetables in a pot. Drain the juice from the clams into the pot with the vegetables and then add enough water to cover. Simmer covered for 20 minutes or until the potatoes are tender.
Meanwhile, melt the butter in a large pot. Add the flour and blend. Cook 5 minutes. Add the cream and use a wire whisk to combine with the flour mixture. Cook and stir until smooth and thick.
Add the undrained vegetables, clams, and seasonings, and heat through.
It’s comfort in a bowl!
New England Clam Chowder
Recipe by: Origin Unknown
4 (6.5-ounce) cans of minced clams
1 cup onions, finely chopped
1 cup celery, finely diced
2 cups potatoes, peeled and finely diced
1 carrot, finely diced
3/4 cup butter
3/4 cup flour
1-1/2 quarts cream
2-3/4 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1-1/2 teaspoons parsley
1 teaspoon thyme
Chop the vegetables and place in a pot. Drain juice from clams into the pot with the vegetables and then add enough water to cover. Simmer covered for 20 minutes or until the potatoes are tender. Meanwhile, melt the butter in a large pot. Add the flour and blend. Cook 5 minutes. Add the cream and use a wire whisk to combine with the flour mixture. Cook and stir until smooth and thick. Add the undrained vegetables, clams, and seasonings. Heat through.