I was in the kitchen chopping up some veggies this afternoon for the pot of clam chowder that will become our dinner. We are at that awkward temperature (74 degrees in the courtyard) where sometimes you need the AC and sometimes you need the heat but we had the kitchen windows open and it was quite pleasant.
There was a nice breeze blowing through the windows and I just had to stop to take in the view. Along with breeze there were the sounds of the fountain burbling away, the squirrels calling to each other and the chirping of a few birds. All in all, quite a nice view.
Easy Clam Chowder:
6 stalks of celery, diced
1 onion, diced
4 strips of bacon, diced
2 tablespoons of Extra Virgin Olive Oil
2 tablespoons of flour
3 cans of clams (little cans, little clams)
1 cup of cream and 1 cup of milk
Saute the celery, onion and bacon in the oil until cooked but not mushy
Off the heat, gently add the flour, stirring and evenly coating the veggies with the flour.
Slowly add the juice from the clams and the cream/milk. Stir constantly as it thickens. Lower the heat as it comes to simmer.
Add the clams a few minutes before serving. Overcooking makes the clams rubbery.
Throw in a shot of red wine vinegar and some a few leaves of freshly chopped basil for a flavor boost just before serving. I like to top with freshly ground pepper and serve with freshly baked bread.
Cook fresh, eat well.