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Sorry about the no food pic but I forgot before it was eaten. This was super good. I used radishes that I quartered instead of potatoes and we didn't miss the celery I didn't have.

I had found a couple of cans of clams in the cabinet and wanted something simple. This isn't thick like restaurant clam chowder which actually worked really nicely. My bf usually is iffy on seafood but this wasn't fishy at all.

Sorry about the no food pic but I forgot before it was eaten. This was super good. I used radishes that I quartered instead of potatoes and we didn't miss the celery I didn't have. I had found a couple of cans of clams in the cabinet and wanted something simple. This isn't thick like restaurant clam chowder which actually worked really nicely. My bf usually is iffy on seafood but this wasn't fishy at all.

(post is archived)

[–] • 1 pt

Try adding dill weed sometime. I stopped into a small restaurant near LL Bean in Freeport Maine a few years ago for a bowl of clam chowder, they added dill to their recipe and it was delicious! A tasty variation on basic clam chowder.

[–] • 1 pt

Dill is awesome, it's great on sauteed carrots.

I make a country french sauce (trying to recreate the discontinued Chicken Tonight sauce of the same name). First sautee celery, onion, garlic, sliced mushrooms and julienne carrots in olive oil and a bit of butter.

Add 1 part chicken stock/broth (I use unsalted), 1 part white wine (I use white vermouth), and 2 parts half and half, onion powder, garlic powder, pepper and lots of dill, thicken with cornstarch (or, if not gluten-free, roux).

Magnifique! <chef kiss>

[–] • 1 pt

That sounds delicious!

[–] • 1 pt

Oh, it is! I could forget adding the chicken and just eat it with a spoon, (like soup 😄).

[–] • 0 pt

I would totally replace onions with shallots.

[–] • 1 pt

Absolutely! I didn't have any around or I would have done it. I love shallots.

[–] • 0 pt

You're making me hungry. Thanks for sharing the recipe and nice writing.

[–] • 0 pt

use the bacon grease and if not enough, use the bacon fat you've saved from ocho de poal that you stored in your fridge. Heck you can add bacon fat to any sauce or soup to increase the flavor.

[–] • 1 pt

Yep. I added the butter to the bacon fat so that I could coat the radishes. I use bacon grease as a start for most stuff. I have one of those grease jars that gross so many people out.

[+] [deleted] • 0 pt