Clam Chowder with Bacon
I got a ton done this afternoon: thank you notes, dietetics assignment, folded laundry, emptied trash cans, sorted mail, cooked dinner, ate dinner, cleaned up kitchen, swept AND swiffered the kitchen floors, caught up on blog questions and managed to watch an episode of Barefoot Contessa 🙂
Dinner was simple and therapeutic to make. I find chopping vegetables to be so calming (when you’re not starving and in a rush!) and when I cook alone I’m very organized. I get stuff in pinch bowls and pre-chop everything before I start. Have you all noticed how much I love organization yet?!
I added a little chambord to my tonic for a light cocktail to sip while cooking 8) I also nibbled on a few unphotographed carrots – my favorite!
I got this recipe for Simple Clam Chowder from Cooking Light and followed the directions with just some ingredient modifications. Don’t be afraid of canned clams!! They look SO GROSS but just close your eyes, do NOT look in the cans, and pour them into your recipes and voila – they look just like they do in a restaurant. Here’s what I used instead:
- 2 slices bacon
- 2 carrots, chopped
- 2 large celery stalks, chopped
- 11 oz chopped russet potato
- 2 cloves garlic
- 2 cans of chopped clams AND their juice
- 1/2 oz flour
- 1.5 cups skim milk
- S + P + Thyme + Hot sauce for flavoring
Otherwise, I pretty much followed the recipe instructions. After I added the flour I brought it to a boil like the directions said, but my flour started to burn and stick FAST so I had to reduce the heat. It was hard to tell if it flavored the soup, but it did thicken properly. So be aware that you have to keep stirring when they say keep stirring – and use medium high heat, not high.
My recipe made 2 servings, 380 kcal each.
I also had about 1 oz of toasted sourdough baguette with a dab of Smart Balance –
Dinner kcal ~530 including the bit of chambord
Tomorrow is workout, 2 classes, 1 quiz, lunch at home, and we’re off to Beech Mountain, NC!