Went to the store last night and thought about buying a nice Progresso Clam Chowder for dinner, then I thought I was far too talented for that. So, I shopped around for the basic ingredients on the can (discounting that load of salt), and tried my hand at my own clam chowder. It freakin’ blew my own socks off!
I have few measurements, merely cooking ’til a desired concoction looks and “feels” right.
Potato — maybe a cup
mushroom — maybe 2 cups
cabbage — yes, I like cabbage! — maybe 4 cups
1 fat green onion
As much bell pepper as you want (I like the reds for color, as well as nutritional value)
Spice to taste (I used garlic powder and dried oregano leaves)
All this goes into a pot with about a quarter cup of EVOO (that’s Rachael Ray’s name for extra-virgin olive oil, for those who don’t know). Simmer at medium heat and allow to render down.
In another pot:
Juice from 2 cans of Bumble Bee premium select wild Fancy Whole Baby Clams
Celery heart, chopped or diced
Spice to taste (again, garlic powder and dried oregano leaves)
Heat and bring to a boil. Add a small package, or small amount (I used a few cups) of flat noodles and cook to al dente.
1 can of Reece Smoked Baby Clams
1 can of Reece Colossal Smoked Oysters
A few dollops of Daisy Sour Cream for color, taste and texture (non-fat if you would prefer. I do not)
Gently stir in the initial concoction of potato and vegetables.
In the emptied veggie pot, pour in about a tablespoon of EVOO and heat. Add the baby clams from the 2 cans of Bumble Bee premium select wild Fancy Whole Baby Clams.
Heat ‘em up.
Spice to taste (this time I used nothing but lemon pepper).
When you feel it’s cooked enough, combine the two pots with a bit of wheat germ and stir.
Serves maybe six. Ladle into a bowl and sit down (that way you don’t fall down when your socks fly off your feet).