It was cold and raining when we all got our flu shots, and Ryan campaigned vigorously for soup and sandwiches for dinner. So, after a quick check of the pantry, I came up with this fast and easy version of New England Clam Chowder - the creamy kind.
NEW ENGLAND CLAM CHOWDER
1/4 cup butter
1 large onion, minced
1 tsp salt
3 small potatoes, shredded
2 small carrots, shredded
3 cans of whole or minced clams
8 cups water
2 tsp clam base
1/2 cup milk powder
2 tsp dried basil
1/2 tsp freshly grated nutmeg (optional, but good)
Freshly ground pepper to taste (I used 20 turns)
1/2 cup heavy cream
Melt the butter in a large pan; add the onion and salt and saute until soft. Stir in the clam base, then add the potatoes, carrots and 6 cups of water. Cook about 20 minutes, until the potatoes start to thicken the soup. Mix the milk powder with the remaining 2 cups of water, and stir in with the 3 cans of clams (including the juice in which they're packed). Cook another 10 to 15 minutes. Add the basil, pepper, nutmeg and cream, heat through and serve.
This is what I put away after everyone had eaten his fill. Ryan's been having it for lunch every day since, so you know this clam chowder really hit the spot on this cold and rainy weekend!
Happy Monday, everyone!