The week began with a road trip to Hartford, Connecticut. Kurt had to attend a two day business meeting and I decided that Briana and I were going to tag along. I needed a little break from work and wanted to spend a few days having fun. I love taking road trips and tasting everything along the way. Of course, going to New England meant that I was going to eat as much clam chowder and lobster as I possibly could. And I did. I have cheated on my healthy lifestyle a lot over the last few days. Having New England clam chowder surely is not the healthiest of choices but it is delicious.
While Kurt attended his meeting, Briana and I did a lot of exploring and shopping. We found our way to Springfield, Massachusetts which boasted a beautiful park called Forest Park with a lovely Zoo. We fed the animals, took a kiddie train ride around the park and enjoyed ice cream. Ah the joys of being a mommy.
We’ve been trying to teach Briana how to swim all summer long but she is terribly afraid to stick her head under water. So the lessons continued in the hotel pool. At first she wouldn’t even get off the stairs but by day two she was ready to conquer her fears as she pinched her nose and dunked under water. Oh my brave little girl. Of course, as soon as she did that she freaked out, ran to find a towel and wiped the water from her face.
We took the scenic route on the way back home stopping at a few local towns by the shore and enjoyed more clam chowder and of course more lobster. We visited a light house, shopped at local stores in search of something special to bring back and simply enjoyed the gorgeous weather.
All that seafood inspired me to make a lighter dinner once we were home. This is a super easy way to have clams and mussels in a simple broth. It’s incredibly delicious. Have it with a piece of charred bread and it’s heaven in a bowl.
Saute some bacon, onion and garlic. Add clams and mussels. Pour white wine. Cover and steam until the shells open. Add fresh parsley and Vola! Enjoy.
Clams & Mussels in White Wine Broth
1 dozen littleneck clams, scrubbed and cleaned
1 net full of mussels
3 strips bacon, diced
1 onion, diced
3 cloves garlic, smashed
2 twigs fresh thyme
3 tbsp fresh parsley
1/2 bottle white wine
- 1. In a Dutch oven or a heavy pot saute bacon. Drain all but 1 tsp of fat. Set bacon aside.
- 2. In the reserved fat sauté onion, garlic and thyme until translucent.
- 3. Add clams, mussels, reserved bacon and wine.
- 4. Cover and steam until clams and mussels open.
- 5. Sprinkle with fresh parsley and serve with charred bread.