Tag Archives: clams

Lightened clam chowder and salad. 1/12/23

When I first saw this recipe I thought yes, I would like to make clam chowder but no, I cannot use three cups of heavy cream! So I went about trying to lighten it up. First I jettisoned the guanciale, … Continue reading

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Clam chowder. 11/1/22

At last we had a rainy day here in Northern California! So we scuttled our plans to have grilled hamburgers and went with a rainy day soup. The clam chowder I make is not the thick type you usually associate … Continue reading

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Light clam chowder with oyster crackers. 9/1/22

In celebration of it being September and in anticipation of Autumn we made soup even though the temperature outside was 104F! This is a light clam chowder with only 2 to 4 tablespoons of cream in about 4 servings. Since … Continue reading

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Connecticut clam chowder. 8/09/22

Before we moved to Northern California, almost thirty years ago, we lived in North Carolina and Massachusetts. Living in different parts of the United States exposed me to regional cuisines. Originally from the Jersey shore where the pizza is the … Continue reading

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Lightened New England clam chowder. 3/26/22

This clam chowder recipe is an adaptation of Gabrielle Hamilton’s from an article in The NY Times. Hers, I am sure, is delicious but contained way too much cream and oil for us. So I slimmed the recipe down to … Continue reading

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Lightened New England clam chowder. 2/19/22

When I first looked at the recipe for New England clam chowder I was taken aback by the amount of fat (olive oil plus grease from guanchiale and canola oil) and three cups of heavy cream for 6 servings. Certainly … Continue reading

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Light clam chowder. 1/4/22

Winter seems like the perfect time for hearty soups. I love clam chowder but not all the cream! The clam chowder we make gets its liquid from two bottles of clam juice and the liquid from two cans of minced … Continue reading

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Lightened N.E. clam chowder. 12/2/21 Day 56 GBTG

For about 12 years of my adult life I lived in New England. Chowder is a big thing there. We used to occasionally go to Durgin Park in Boston where a bowl of clam chowder and a dessert of Indian … Continue reading

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Rhode Island clam chowder and avocado toast. 10/19/21

This chowder is the brothier cousin of the traditional creamy and thick New England clam chowder. We used to live in Massachusetts and spent several times a year traveling to New Jersey where my parents lived. One time we stopped … Continue reading

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Clam Chowder. 5/21/21

The hardest part to making this clam chowder is cleaning and cutting the leek. Leeks are notorious for trapping dirt between their leaves. I cut off the dark green parts first and then cut the leek into quarters lengthwise leaving … Continue reading

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