Years ago I got my dad a cookbook called Dad's Own Cookbook. It came with blue apron, spoon and of course the cookbook. Although somewhat below my dad's skill level in the kitchen this book had several really good recipes that were immediately added to our dinner repertoire. The real find though was the New England Clam Chowder recipe. At the time he received this book we were living in Iowa and each time we ate this chowder we were transported back to Maine. Over the years he has perfected the recipe with little tweaks here and there. It is now divinely wonderful. So good that I for one have trouble ordering clam chowder at restaurants knowing that it probably will not be as good as my dad's.
New England Clam Chowder
From Dad's Own Cookbook
3 slices of bacon
1 large onion, coarsely chopped3 large russet potatoes, peeled and dried
1 C bottle clam juice
2 7 oz canned minced clams
2 C milk
2 C half and half
1 Tbsp flour
1 Tbsp butter
1 tsp salt
pepper, to taste
chopped fresh parsley
1. Place a small frying pan on medium heat and let it get hot. Add bacon and cook until crisp. Remove slices to cool and break into small pieces.
2. Put 1 Tbsp of bacon fat into a large stockpot and heat pan on medium heat. Add the chopped onion and saute, stirring often till soft. Add the potatoes, bacon pieces, clam juice, and 1 C of water and bring to a boil. Cover and reduce heat to a simmer for 10 minutes.
3. Increase heat to medium and add the clams and juice. Add milk and half and half and bring to a boil. Immediately reduce heat and simmer for 5 minutes.
4. In a small bowl mix together butter and flour until completely combined. Add to soup mix and stir until chowder becomes thick. Add salt and pepper to taste. Let the chowder come to a boil one more time, then remove it from the heat. Serve hot and topped with parsley and oyster crackers.
My mom's secret get well trick is a