Clam Chowder in San Francisco

Yes, the blog got a new outfit. I thought after one year it needs a little face lift and I am actually very happy with it. We were sitting in the office trying out new templates and everybody gave me opinions, so that is the new face of the Country Gourmet Traveler. Let me know what you think. I still want to play a little more with it, but that is the start.

After the last Blog I just have to give you my recipe of the Clam Chowder, because I am still dreaming of this delicious soup I had in San Francisco. Sitting outside and enjoying this soup in the crusty sour dough bread was just a dream, so here it is, my Clam Chowder Recipe.

New England Clam Chowder

4 slices bacon, diced

1 1/2 cups chopped onion

1 1/2 cups water

4 cups peeled and cubed potatoes

1 1/2 teaspoons salt

ground black pepper to taste

3 cups half-and-half

 tablespoons butter

2 (10 ounce) cans minced clams

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

By the way, I have to admit that I am already back in the Caribbean, yes it goes fast. We had a 17 day cruise back to Baltimore and I will tell you a bit more with some photos as well. I love the cruising and especially Panama Canal was amazing, but more about that in the next blog