Why is it that the colder it gets, the more we want to eat? With winter dragging on, I find myself cooking more than ever. My latest kitchen obsession is the new slow cooker my mother sent me from Massachusetts, and this weekend I had the inkling to make one of my favorite childhood foods, New England Clam Chowder — or as we call it in Massachusetts — clam chowdah!
This classic recipe can be adapted to your preference: fry some bacon, chop, and throw in the pot for a meatier flavor or use fat-free evaporated milk for a more figure-friendly version of the recipe.
New England Clam ‘Chowdah’
- 1 large onion, diced
- 2 celery stalks, diced
- 1 tablespoon olive oil
- 1 can of corn (12 ounces)
- 2 cans of clams (16 ounces)
- 1 bottle of of clam juice (8 ounces)
- 2 cloves of garlic, minced
- 4 russet potatoes, peeled and cubed
- 1 can of evaporated milk (12 oz.)
- Salt and pepper to taste
- In a skillet, saute the onions and celery in the olive oil until juices are released, for about 5 minutes.
- Move the vegetables to a slow cooker and add all other ingredients, except the evaporated milk.
- Cover and cook on low for 6 hours. Add the evaporated milk during the last hour.
- Garnish with plenty of oyster crackers!
How about you ModChefs? What do you cook to remind you of home?