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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.

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[–] • 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 😄).