Tuesday, November 30, 2010

"I'm not a glutton-I am an explorer of food." ~ Erma Bombeck

    One of the many things I love about "Babe" is his willingness to explore with his taste buds and openness to try new things.  This is not an easy task for most health nuts, that seem to live their lives with under indulgences and limited moments of culinary joy.  Babe has his balance in check - he eats very healthy, exercises religiously, and every once in a while, enjoys some of life's most wonderful gifts, like almond M & Ms, a new pastry recipe I'm trying out, or this bowl of San Francisco clam chowder served in a Boudin Sourdough bread bowl - unforgettable goodness!

     This recipe comes from the San Francisco A La Carte cookbook by Jr. League San Francisco, and is very close to the taste of the original.  I add a couple extra slices of bacon, just because I can.  Depending on where you live, the hardest part may be finding good quality sour dough bread bowls, but keep in mind, Boudins will ship it to your door.  This is the perfect time of year to cook up a pot of this chowder,  cooler weather always makes me hungry for soups and stews.  Unfortunately, today it's 85 degrees and 127% humidity here in lovely South Florida.

We'll just turn our air conditioner down a few notches and pretend it's Fall...

San Francisco Clam Chowder

4 slices Bacon; coarsley chopped
3 Green onions; chopped
5 medium Potatoes; peeled and cut
2 TB Chopped green pepper
1 Stalk celery; sliced
Garlic clove; minced
2 C Water
1 Tsp Salt
1/2 Tsp White pepper
1  Tsp Worcestshire sauce
4 dashes Tabasco Sauce
2 C Raw clams with juice
2 C Half and half


Saute bacon until crisp in a large skillet. Add onions, potatoes, green pepper, celery and garlic. Add 2 cups of water and season with salt and pepper, Worcestershire and Tabasco. Cover the kettle and simmer for 15 mins; or until the potatoes are tender. In a separate pan heat the clams and their juice for approx 3 mins, or til tender. Add the clams and juice to the kettle, pour in the half and half. Heat, stirring until piping hot. **Do not boil*** 
Makes 6 servings.

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