![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-01ID6dhmVpHHKtqccvosPXavaJqWvWVjhyphenhyphenPVUrzk2OkvCSAeIXqRn1j_XHlfN_ZsSJx3asOjn2VPpok-qfHDhcMjRbqxWZZRz44T1KG6RBb-KVdb6X3bxbqvko01JlTOkQgU35ukIDu/s400/blog+ideas+175.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNr2V-DLn75OFAZRZG7q-OSaitGWpA8ZzhXWdSOXr0wHTLaRoSEHutg5ie3fFyzvbtDzYzVqhqeTWeAPWxhjzsM0qNO7SEhhT_ZTagwA7RHOPgkQH9Q8La8YwgK0ElgJmRxYfuCPn7EfLF/s400/Stinson+Beach+July+2009+101.jpg)
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!
ReplyDelete