Monday, December 28, 2009

Easy Clam Chowder

My sister recruited me to be her chef at her feast on Boxing Day (the day after Christmas). We brainstormed a huge menu that included dips, spring rolls, soup, salad, meat and pasta. The spring rolls sold like hot cakes. I had not cooked for months, so it was nice to know that I still have the mojo. To step up ordinary soup up a notch for the festive occasion, we opted to make clam chowder. I had not made this before, so of course I went to the trusty Martha Stewart website to find a recipe. Leave it to the domestic queen and Everyday Food to create an easy Clam Chowder recipe that was a crowd pleaser at the party.

The recipe was not only easy, but also fresh. I liked it that it didn't call for making a roux to thicken up the soup, which I am a huge fan of - I like thickening soup using potatoes. The freshness in the recipe comes from the fresh clams. Not only did we use that, we also added extra clam meat from my sister's cans in the pantry to make the chowder as clamy as it can be. W e also substituted the water in the recipe with clam juice. The result was rather tasty, and the little bit of soup left over was even more tasty. After having the fresh clam chowder, my husband will likely put an end to having the ones from Campbell's Chunky Soup.

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