Easy Elegance: New England Clam Chowder

My mom grew up in the heart of New England, on the border between New Hampshire and Maine. She left when she was just 17, but deep down she was always a northerner. This is one of her recipes, and every time I make it I can't help but smile at warm memories of my mom in the kitchen.

Most people I know stay away from homemade chowder because they think it must be difficult, time consuming, and use expensive and hard to find ingredients. I promise none of that is true. In fact, it uses easy to find, simple ingredients and cooks up PDQ.

New England Clam Chowder

1 medium onion, diced
6 slices bacon, diced (I use turkey bacon)
4 tbs margarine
1 tsp garlic powder
1/2 tsp dried dillweed
1/8 tsp black pepper
4 cups potatoes, peeled and cut into 1 inch cubes
8 oz clam juice
4 6.5-oz cans chopped clams
4 tbs cornstarch
1 quart fat-free half and half

1. Drain clams, reserving juice. In a 4 quart heavy saucepan, melt margarine over medium high heat. Add onions, bacon, garlic, dill, and pepper. Cook, stirring occasionally, 6-8 minutes, until onions are clear and bacon is starting to crisp.

2. Add potatoes. Stir. Pour in clam juice and reserved juice from canned clams.

3. Bring potoates to boiling over high heat. Cover and reduce to medium high. Simmer 15-20 minutes, until potatoes are fork-tender.

4. Meanwhile, place cornstarch in tall glass. Add 3/4 cup of half and half. Stir until smooth. Set aside.

5. When potatoes are done, uncover and add remaining half and half to pot. Stir to comine. Add cornstarch-half and half mixture. Stir in clams.

6. Stirring constantly, bring chowder to boiling over medium high heat. Cook and stir 2 minutes more.

7. Remove from heat and let stand 10 minutes before serving.

Candy Cane Cocoa

This is an absolute family favorite. I started this recipe as a way to use up all the candy canes my kiddos insist on hanging from the tree, and now it's just plain tradition.

Yes, I know that you could easily throw a peppermint in pre-made cocoa mix, but I promise that the prep is WORTH it in this cocoa. I CHRISTMAS promise...

Candy Cane Cocoa

1 1/2 candy canes
1/4 cup cocoa powder
1/3 cup water
1/2 cup sugar
Dash salt
4 cups milk
1/2 tsp vanilla extract

1. Crush candy cane (I put mine into a ziploc sandwich bag and use a coffee cup to smash it -- works out pent up aggression). Add to medium sauce pan. Add water, sugar, salt, and cocoa powder.

2. Cook over medium heat, stirring constantly, until mixtures comes to a boil. Boil and stir for 2 minutes.

3. Add milk. Stir and cook just until steam starts to rise. Do NOT boil.

4. Remove from heat and add vanilla.

5. Divide into 4 mugs. Garnish with mini candy cane as "stirring stick" if desired.

Crockpot Magic: Vegetable Beef Soup

All I can say is: eat your heart out, Campbell's!

Vegetable Beef Soup


3 lbs beef stew meat OR London Broil cut into 1 inch cubes (I like the London Broil)
Family sized bag of frozen mixed veggies (green beans, carrots, peas, corn)
4 large or 6 medium potatoes, peeled and cubed
1 onion, quartered and sliced
6 cups water
6 beef bouillon cubes OR 6 tsp beef bouillon granules
2 cans condensed tomato soup OR 1 30 oz can tomato sauce
1/4 tsp black pepper
1 tsp garlic powder

1. Throw meat in bottom of 8 quart slow cooker.

2. Toss in veggies, still frozen. Throw in potatoes, and top with onions.

3. Pour in water and add beef bouillon, pepper, and garlic.

4. Add tomato sauce.

5. Stir. Cook on low 8-10 hours.