Mother’s Day is just around the corner. On Sunday my sister had her baby shower. I am insanely excited to meet my baby niece and am anxiously awaiting her arrival. I couldn’t help but think how my Briana is not a baby anymore. Where did the time go? How did she get so big? Time flies. It feels as if I was just holding her in my arms with excitement to be a new mom yet completely scared of what came along with it. I look at my baby sister with her swollen feet, a big belly and that mother to be glow and my heart melts. How did we get so grown up? It was just yesterday we were two little kids running around without a worry.
I love being a mother and thank my baby girl for making every moment of motherhood exciting.
“My Tooties, you will always be my baby. Thank you for picking me to be your mommy.”
I love a good clam chowder, what I dislike is the heavy thick cream texture that tastes like I’m eating a bowl of creamed flour. If you can relate then you’re going to be happy with this recipe. It’s creamy consistency does not leave you feeling bloated and you can really savor all the flavors.
Make sure to scrub your clams well and allow them to sit in water for about 15 minutes to help get rid of the sand. I like using both canned and fresh clams here. What gives this chowder it thick consistency is the starchy potatoes slightly mashed into the broth.
- 1 tbsp olive oil
- 1 tbsp butter
- 1 dozen littleneck clams, scrubbed and soaked in water
- 1 6oz can chopped clams in juice
- 1 8oz bottle of good quality clam juice
- 3 medium potatoes, ½ inch dice
- 2 small carrots, small dice
- 1 onion, small dice
- 1 celery stalk, small dice
- 2 garlic cloves, finely minced
- ½ tbsp flour, more if needed
- ½ tsp fresh thyme, finely chopped
- ¼ cup fat free half and half
- pinch of nutmeg
- salt and pepper to taste
- Clean the clams, place in a small sauce pot with ¼ cup of water, cover and steam until all the clams open. Reserve the liquid. Set clams aside.
- Heat olive oil in a heavy soup pot, add garlic, onion, carrots and celery. Season with salt. Cook about 5 minutes.
- Stir in a fresh thyme, a pinch of nutmeg and potatoes.
- Stir in flour and butter.
- Cook another minute then pour in the clam juice from the steamed clams as well as from the bottle. Bring to a simmer and cook until potatoes are soft.
- Using potato masher, mash some of the potatoes and veggies right in the pot creating a thicker consistency.
- Add clams, bring to a simmer then stir in half & half.
- Season with salt and pepper.
- To serve, ladle chowder into bowls and add a few fresh steamed clams right in their shells.