
My son Jack who is destined to be chef decided that he would recreate it tonight with his own twist, a jalapeno pepper from his plant to give it a little spice.

Jack's Clam Chowder
1 tablespoon of butter
1 onion minced
3 tablespoons of dry vermouth (his dad's idea)
1 can of clams in juice
1 cup of heavy cream
1/2 cup milk
2 to 3 diced potatoes
1 home grown jalapeno
Sourdough Baguette for serving
In saucepan over medium heat, melt butter. Add onions and cook about 3 to 5 minutes. Add vermouth and simmer a few minutes. Drain clams from can and reserve juice. Add clam juice, cream and milk and reduce for a few minutes. Add potatoes, jalapeno, a little salt and pepper and simmer 5 minutes. Finally add clams and cook just until clams are warmed.
Serve with baguette.
I have been following your blog for a short time but I think that Jack is a key contributor; he seems to have many insights. Very smart, I think, that Jack
ReplyDeleteYum....... what a lovely family you have!
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