New England Clam Chowder



New England Clam Chowder

 I think life will slow down at different times of the year. But, actually it rarely does. It is not that we are super busy in our family. We are each just doing our own activities that as a whole make life seem sometimes a little more than hectic.

Having a few quarts of soup in the refrigerator makes for a quick lunch or dinner. I always have fresh bread on hand to serve with the soup. I wholeheartedly recommend finding a good bakery close to your home because good bread makes such a difference.

I usually make soup about every other week during the fall and winter months. My two oldest usually request a thick and creamy soup and are hoping that I replicate one of the soups served in bread bowls available at our local Panera. I am not sure which they like more -- the soup or the bread bowl. No Thank You Boy likes Campbell's Chicken Noodle Soup minus the little bits of the supposed chicken parts or Ramen noodles. Adventurous. Very adventurous. The Husband likes any kind of soup. He is a simple man.

My most recent pot of soup was New England Clam Chowder. The thick chowder is loaded with chopped clams and potatoes and served in individual bread bowls. I picked up some large, crusty dinner rolls and hollowed them out for the perfect single serving of soup.

After a day of holiday shopping, lacrosse games, and volleyball practice, you will be happy to serve New England Clam Chowder to your family and friends.


New England Clam Chowder

Serve this chowder in large, hollowed out dinner rolls. The two kinds of potatoes add different textures to the chowder. The russet potato gives the chowder a smooth texture while the red potatoes hold their shape making the chowder chunky.

makes about 2 1/2 quarts

2 tablespoons butter
3 tablespoons olive oil
1 1/2 cups chopped onion
3 stalks of celery, chopped
5 cups of clam juice
1 teaspoon dried thyme
1 tablespoon Old Bay seasoning
1 large russet potato, unpeeled and diced
3 red potatoes, unpeeled and diced
3 tablespoons flour
1 cup half and half
3 cans (6.5 ounces each) chopped clams
6 large dinner rolls, hollowed out, reserve bread for dipping in the chowder

In a large stock pot over medium high heat add the butter, olive oil, onions, and celery. Saute for 8 - 10 minutes, stirring frequently. Add the clam juice, thyme, and Old Bay seasoning and bring to a boil. Reduce to a simmer and add the potatoes. Cook for 15 - 20 minutes or until the potatoes are just tender.

Whisk the flour into the half and half and slowly whisk into the stock pot. Cook and stir until slightly thickened. Add the clams and continue cooking until just heated through, about 1 to 2 minutes. Serve in individual bread bowls.

Maple Glazed Brussels Sprouts with Bacon

Brussels sprouts are popping up all over the produce departments of grocery stores. This cool weather-loving vegetable looks like a little head of cabbage, and I am sure many of you said, "Yuck!" when first eyeing the photo of the sprouts. They have gotten a bad rap, but really are delicious and oh so nutritious for you. Loaded with iron and a good source of vitamins A and C, folate and fiber, these little gems pack a healthy punch.

One of our family favorite recipes for Honey Mustard Brussels Sprouts was posted earlier on my blog. The sprouts are roasted and then tossed with spicy mustard and honey and have a hint of caramelized flavor. With bushels and bins of Brussels sprouts at my local market, it was time to invent another way to serve them to my family.

Maple Glazed Brussels Sprouts with Bacon is a stove top preparation with a variety of tastes and textures. The tender sauteed sprouts are enrobed in a light glaze of maple syrup and mustard and topped with crisp and salty bacon bits. I bought an extra few handfuls knowing my girls would enjoy this recipe. No Thank You Boy stared at the two lonely Brussels sprouts on his plate,took one bite, made a screwed up I-can't-believe-I-am-eating-this face and proceeded to say, "No thank you." At least he gave them a try.

These beauties will be around until there is a hard frost so enjoy fresh Brussels sprouts while you can.

Maple Glazed Brussels Sprouts with Bacon
serves 6

4 slices of bacon, chopped
olive oil
1 large sweet onion, thinly sliced
about 2 pounds Brussels sprouts, cleaned, small ones left whole and large ones halved
1/3 cup chicken broth
2 tablespoons maple syrup
2 teaspoon Dijon mustard
salt and pepper to taste

In a large saute pan over medium high heat, cook bacon until crisp. Remove bacon from pan and drain on paper towels.

Add enough olive oil to the pan along with the bacon drippings to equal about 2 tablespoons. Add onion and saute until just beginning to brown, about 8 - 10 minutes. Add the Brussels sprouts and saute for about 2 - 3 minutes. Add the broth, maple syrup, and Dijon mustard and stir to combine. Reduce the heat to medium low. Cover and cook for about an additional 8 - 10 minutes or until the Brussels sprouts are tender. Season with salt and pepper and top with the cooked bacon.

Bacon Wrapped Pork Medallions with Apple Cider Sauce

Looking for a little something extra special for dinner? Maybe the family has been unusually good lately. Or the boss is coming to dinner. Or you want to empress the neighbors with your culinary skills. Or you just feel like trying a new recipe.

Bacon Wrapped Pork Medallions with Apple Cider Sauce is that entree that will put the WOW! back in your dinnertime.

Pork medallions are wrapped in smoky bacon and sauteed to perfection.


The apple cider sauce is made in the same pan that the medallions were sauteed in making clean up that much easier. It would be even easier if you get someone else besides yourself to handle the clean up duties. The entree was served with Sauteed Maple Brussels Sprouts (post to follow) and baked sweet potatoes.

A perfect fall meal for a chilly night.


Bacon Wrapped Pork Medallions with Apple Cider Sauce

adapted from a Cuisine at Home Weeknight Menus recipe

serves 6

2 pork tenderloins (about 3 pounds total)
1 pound of bacon
1 tablespoon olive oil
1/3 cup chopped shallots
3/4 cup apple cider
1 tablespoon spicy mustard
2 tablespoons butter
salt and pepper to taste

Cut the tenderloins into 1 1/2 inch thick medallions. Wrap each medallion with a strip of bacon and secure with a toothpick. Heat a large saute pan to medium high and add the olive oil. Saute the medallions for about 4 - 5 minutes per side, or until browned. Tip the medallions on their edges to brown the bacon, about an additional 3 - 4 minutes. The internal temperature of the pork should be about 140 degrees when the pork is finished cooking. Remove to a platter and cover with foil to keep warm.

Pour off all but about 1 tablespoon of the drippings from the pan. Heat the pan back to medium high and add the shallots and saute for 3 - 4 minutes. Add the apple cider and scrape up any of the brown bits on the bottom of the pan. Stir in the mustard and simmer for 4 - 5 minutes to thicken the sauce. Whisk in the butter until melted. Season to taste with salt and pepper. Return the pork medallions to the pan and drizzle with the sauce. Serve immediately.

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