Wednesday, May 8, 2013

Clams, Herbs, and Crabs!

Well, did not mean to leave you so long...just been in a funk, yes, I got a little taste of summer then it left, we have had thunderstorms and rain, so my sunny skies turned gray.
We are rooting for the Time Bandit, because that is where Josh is.
We are hoping one day he gets his dad's boat back and becomes a captain, he deserves it so much!
But not to worry, I found a  little happy! We have been watching our beloved crab guys on Tuesday, and Boston Red Sox baseball (Go Napoli!!) and the only herb that survived on my windowsill was the rosemary, I love the way it smells, so I planted an outdoor herb garden, we will see if that works.

I served it with sourdough bread, yum!

I made clam chowder for dinner, my husband really liked it! I loved it! This recipe is nice and simple and sooooo yummy, not too clammy and not to creamy, just right blend of everything!!

I searched the internet until I found one that used canned clams (I do not know where to get fresh seafood in las vegas) and I needed it not to have too much onion or veggies...this was great, just potatoes, shallots and I added celery because I need celery in my clam chowder!!

The recipe comes from

Here is the recipe:

Copy Cat Recipe – The Chart House Clam Chowder
  • 1 slice bacon, minced
  • ½ teaspoon butter
  • 1 shallot minced
  • 1 teaspoon seasoning (see spice blend recipe below)
  • 1 tablespoon all-purpose flour
  • 1 (6½ ounce) can clams
  • 1 cup bottled clam juice
  • 1½ cups half-and-half
  • ¼ teaspoon pepper
  • 3 medium potatoes, boiled, peeled and diced (I added the potatoes at the end and let the soup cook 45 minutes to cook everything together and cook the potatoes-worked great!)
  • 3 stalks celery chopped small
  • Ingredients for The Cliff House Spice Blend ( you can store the extra)
  • 2 teaspoons marjoram
  • 2 teaspoons dill
  • 4 teaspoons thyme
  • 4 teaspoons basil
  • 1 teaspoon sage
  • 4 teaspoons rosemary
  • 2 teaspoons tarragon
  • 1 tablespoon all-purpose flour
  1. Mix the spices into a mortar — crush as much as you can. If you do not have a mortar — use the blender. The goal is to try and ground the spice blend as much as you can.
  2. In a large skillet – add butter and bacon – cook over medium heat. After 5 minutes add shallot, celery, and spice blend ( 1 teaspoon) – turn heat to low.
  3. Drain clams — add juice to “soup” also add the bottle of clam juice. Add flour -Set to medium heat, Bring to a boil ( reduce heat to low) . Add half and half. Stir.
  4. Add pepper, and clams – stir and cook for 45 minutes (if you use raw potatoes)
  5. Serve in bowls or bread bowls
  6. Enjoy!


My Garden Diaries said...

Yummmmmy!!! This looks awesome as does your herb garden!!! I hear you on the blahs! Sometimes I have days like that too! Storms are supposed to be blowing in tomorrow! Oh is to sunny days ahead!!!

Bead and Needle said...

Wonderful, Chica - glad you got your crabs back! XOXO

Carole Sidlow said...

Love that you are attempting to grow a garden here in the desert - so much better than the dried, store-bought stuff. The clam chowder looks out of this world. Happy Mother's Day - Carole