4 slices cooked bacon, cut into bite size pieces
6 tablespoons unsalted butter
1/4 cup flour
2 bottles of clam nectar
1/2 cup finely chopped onion
1 cup corn (We had corn on the cob the night before and cut some off for chowder.)
3 cups 1/2-inch cubed, peeled potatoes (precook by boiling for a few minutes)
2 cups heavy cream
Salt and Pepper to taste
1/4 cup minced parsley leaves
Old Bay or Johnny’s Seafood Seasoning to taste
A few weeks ago I went to our brand new Hobby Lobby and found some small glass bottles. My kids and I filled them with sand from my collection. This picture shows sand from two different beaches in Hawaii and one from the Bahamas.
On my way home from Hobby Lobby, I stopped by my favorite store, Goodwill. I found this shadow box. It was meant to be! I had the little bottles and a box full of shells waiting to fill this perfect little shadow box. My kids filled it up and we hung it in the family room.
Then, I moved onto other parts of the family room. I filled my wire basket with shells and pulled out a few of my Seaside photo books.
I saved a few of my big shells for the side table in the family room. The conch shell was a souvenir, brought back by my mom, from her honeymoon in the Bahamas. Another Seaside photo album and a few more shells finish off the beachy look.
See, mom, those collections I had as a kid really did come in handy!
What do you collect, friends? What do your kids collect?
When we were in Seaside, Oregon, last month we tried something new. We headed down to Kelly’s Brighton Marina, in Rockaway Beach. We rented a boat and took the boys crabbing and clamming. We decided not to bring the little girls along, mainly because we didn’t think they’d have the patience for it. (They really would have had a blast too!)
We took the boat over to a beach which was filled with clams. They weren’t the type of clams you have chase and dig quickly for. These clams were just sitting in the sand. All you had to do was move the sand a little, and there they were.
We easily dug our limit of clams in about 20 minutes. Over 200 hundred clams! Can you believe it?
10 pounds small clams, scrubbed and rinsed, steamed and opened clams (discard shells – duh!)
4 tablespoons unsalted butter
1 cup finely chopped onions
2 teaspoons minced garlic
2 pounds potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
2 cups heavy cream
1/2 teaspoon freshly ground black pepper
1 1/4 teaspoons salt, or to taste
1/4 cup finely chopped fresh parsley
1or 2 bottles of clam nectar (1 for thick chowder and 2 for thinner chowder
3 tablespoons flour mixed with 1/2 cup water (to thicken)
I chop the potatoes into small bite-size cubes and boil them for about 8 minutes, until they are soft. Then set the potatoes aside. I melt the butter in a fry pan and saute the garlic and onion, just until soft. Then, put all of the chowder ingredients into a large pot and gently simmer, covered, to allow the flavors to come together. Place the pot over low heat, being careful not to let boil. If it’s too thin, you can always add more of the flour/water combination to thicken it.