I asked if she had anything soupy because, well, I don't eat the stuff and therefore you wont find many posts here about soup (although there is a couple that I will consume). She didn't disappoint!
I can honestly say that I am going to make this (sans the clam because that's how I roll). She may just have converted this soup hater!
She is truly talented, enjoys the kitchen and is super sweet!! AND she's got a book in the works guys!! Slightly jealous! Maybe she'll let me review it for her?!
Make sure once you check out this post you go on over to visit Carrie on her blog and let her know you loved her post too!
Hi everyone, I'm Carrie behind Carrie's Experimental Kitchen and I am thrilled to be a Guest here today at Running with Devil(ed) Eggs!
I just love Katrin’s blog. She has such wonderful recipes, funny stories and a great taste in music (I especially love those Friday night Facebook Virtual Dance Parties!). Congratulations on your nuptials, and I can’t wait to see pictures of you as a beautiful bride. xo
And now, allow me tell you a little about myself…
I love looking around the kitchen, seeing what I have on hand and creating a meal that is simple yet delicious. I love the freshness of Mediterranean-style cooking and most of my recipes reflect that. I have been married for 17 years and am the mother of two girls, ages 15 and 10, who I lovingly refer to as my food testing "guinea pigs". I reside in a small town in Northwestern NJ and graduated from Johnson & Wales University with a B.S. in Hotel/Restaurant Management. I am also awaiting the release of my first cookbook called Carrie’s Experimental Kitchen: A Collection of Mediterranean Inspired Family Meals; which is scheduled to be released in the late summer, early fall of 2012.
And now for the recipe…
So here's a good one for you. I don't like ANY seafood nor can I eat bacon. So you're probably thinking "What possessed her to make this soup then?” It's ok, I haven't lost it...yet!
New England Clam Chowder happens to be my youngest daughter’s favorite soup but I never make it. Instead, we have to wait to go to Panera Bread on a Friday to get it for her (apparently they follow the "fish on Friday" rule all year long because that's the only day they ever have it on their menu) and then she only eats it out of a bread bowl.
She was having a bad day at school so I thought I’d cheer her up by making this for her when she got home. It started off ok until my friend, who was here refinishing my wood floors, distracted me and I accidentally browned the bacon and onions too much. Instead of scrapping it, I continued with the process then made him taste it for me (I cook by smell and sight when cooking with seafood and it smelled ok so I think he was safe!). He said it was actually really good and liked the flavor the overcooked bacon and onions gave it, so that's how my regular clam chowder became caramelized bacon and onion clam chowder (that and as you can tell from the picture it's on the tan side vs. white). I also had my in-laws test it out too, and it got a "good" from my father in-law, which in his language means, "you can make it again".
You just never want an "ok" because then the meal is doomed!
My daughter was pleasantly surprised and really enjoyed it as well. In no time, she was back to her old self.
Isn’t it amazing how food can change someone’s mood? I hope you like this soup as much as my family did.
Caramelized Bacon & Onion Clam Chowder
4 Slices Bacon, chopped½ c. Spanish Onion, diced
1 tbsp. Butter
2 Sprigs Thyme, removed from stem
2 tbsp. Flour
3 Small Russet Potatoes, peeled and cut into bite size pieces
2 - 6.5 oz. Cans Chopped Clams in Juice
1 c. Water
½ c. Clam Juice
1 c. Heavy Cream
1 c. Milk
1 tsp. Parsley
½ tsp. Kosher Salt
½ tsp. Fresh Ground Black Pepper
In a medium saucepan, render bacon until it is browned and crispy. Add butter and onions and sauté until golden brown and caramelized, then add the thyme and flour. Next, separate the clam juice from the clams and add the juice plus the additional clam juice and water. Add the potatoes and simmer for 15 minutes until potatoes start to soften. In a small saucepan, heat the heavy cream and milk. Add the heated mixture to the potatoes along with the chopped clams, parsley, salt and pepper. Simmer 30 minutes. Makes 4 cups.
Thank you again for allowing me to be a Guest Blogger here today Katrin!
Stop by and visit me sometime, I love company!