Let’s join Annie and Mary Ann for our Sunday favorites. Do you Want the Best Clam Chowder Recipe? Let’s talk about that and much more right now.
OUTFIT OF THE WEEK
I am admittedly not much for pattern. I am much more of a texture person. However, when I spotted these great toile trousers from COS and the great eyelet shirt from Rails they were a match made in heaven. At least in my world. The rest is more predicable if you have been here for awhile. The sandals, hat, bag, and earrings all lend enough texture to rock my boat.
SHOP THE LOOK
PINE CONES AND ACORNS INFLUENCER RESPONSIBILITY
My friend Elizabeth penned an interesting tidbit about the power of influencers in her Saturday Meanderings post. For some reason I have always resisted that term (I know I am old), and now I know why.
CINDY’S CLAM CHOWDER
I have been making a version of this for years. My kids hated it growing up. They preferred the gooey version from Fisherman’s Wharf. Now they love it. I learned to cook when I was young. I lived with my dad from the time I was 13. He always said my sister and I learned to cook in self defense. For that reason, many of my recipes are in my head. Ina Garten’s East Hampton Clam Chowder is perfection in my opinion. It is however (as are most of Ina’s recipes) heavy on fat. My version uses half of the butter (you can try using even less), and less salt. I substitute canned clams & juice, add a bit of turkey bacon, hot pepper flakes and fresh parsley to finish. If you like a version with more veggies and less fat, I think you will like this recipe. If it weren’t for sharing it with you, I would never have gotten it down on paper. My children will thank you. If you like it a little richer, you can add a little half and half at the end.
CINDY HATTERSLEY-ADAPTED FROM INA GARTEN
SLIMMED DOWN VERSION OF INA GARTEN EAST HAMPTON CLAM CHOWDER
Ingredients
- 4 T unsalted butter, divided
- 3-4 slices uncured turkey bacon chopped
- 2 cups chopped yellow onions 2 onions
- 2 cups medium-diced celery 4 stalks
- 2 cups medium-diced carrots 6 carrots
- 4 cups peeled medium-diced boiling potatoes 8 potatoes
- 1 1/2 teaspoons minced fresh thyme leaves 1/2 teaspoon dried
- 1 teaspoon kosher salt DO NOT NEED SALT IF USING CANNED CLAMS
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 8 oz bottles clam juice
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 10 oz can whole clams & juice
- 3 6.5 oz cans chopped clams & juice
- 2 T chopped fresh parsley for garnish
Instructions
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Melt 4T of the butter in a large stockpot. Add turkey bacon, the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, pepper flakes, thyme, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
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Whisk the flour and milk together. Whisk in a cup of the hot broth and add to vegetable mixture, and cook over very low heat for a few minutes until the broth is thickened.
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Add the clams & juice and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot, garnish with fresh parsley.
Vogue Accessory Trends for Fall
I have to admit, at my age, I take all of these “trends” with a grain of salt. However, this one made me stand up and clap. Not that we really need validity, but apparently according to Vogue scarves are back in for Fall. Why do we care? There will be more interesting options available. Scarves never went away in my world.
SHRINKING ON APPLE TV
I am always late to the party on everything. Our kids recommended this. Harrison Ford and crew are amazing and love the storyline. Are you watching Shrinking? I bet you already are. What do you think?
That’s it from my desk this week. Thanks for reading Do you Want the Best Clam Chowder Recipe. You can find all of my previous Sunday favorites right here in case you missed them. Let’s pop over and visit Mary Ann and Annie and see what they are up to.
MOST LOVELY THINGS
CLASSIC CASUAL HOME
Hi Cindy!
I made the chowder tonight! 🙌🏼
It was a nice change from my regular recipe.
We usually make pizzas on Friday, but not during Lent.
Thank you for the time you devote to inspiring your readers. I am not as active on social media as I once was, but with you ⭐️‘d within my favorites, I never miss a beat! 💋
Hi Cindy,
I love your clam chowder recipe and will be buying the ingredients on my next grocery visit. I can’t wait.
My kids recommended Shrinking too. I now love it. I confess it took me a few episodes to completely get into it.
Great post as always.
xo,
Karen B.
Hi Karen
Isn’t Shrinking fun? It was a little dry at first!!
I should really try *just* clam chowder again, Cindy … I’ve gotten into the habit of subbing out clams (or most of them) for a variety of seafood/fish instead (whatever is available). Clams would certainly simplify the prep! Otherwise, my recipe is similar to yours minus the bacon (daughter is pescatarian). I really need to find a suitable veggie bacon substitute that will contribute to taste & fat content (isn’t that *half* the flavour??)…
Hi Margo
I wonder what you could use? Maybe someone will chime in!!
I wished I knew more about what to eat to be healthy. My dad ate lots of veggies and fruits from his garden and meat from our raised animals…But he had a massive heart attack at 77. All arteries were clogged. He didn’t eat junk or processed foods. Like those toile pants. The outfit will look good on you.
Hi Nancy
I think some just have great genes. I guess we just have to do our best to remain healthy and strong!!
Lovely outfit than’ you Cindy l bought the petite size which is always a plus there is that option. Talking of linen plants l am trying on the Bryn Walker pants you recommended on Thursday, do you mind the pockets showing through on the white ones? Does that bother you?
Happy week,
Francesca
Hi Francesca
I am new to that style and I really like them. Great length for those of us that aren’t tall. I don’t mind the pockets showing. You can get the heavier linen version as well, but I am not sure if Dillards carries them.
Cindy! I love Ina’s soup, but making it a little more healthy is very appealing! I didn’t remember that you learned to cook so young! No wonder you are so good at everything you do!
Your outfit of the week might just be my favorite in a very long time! And you KNOW I love your style. I saw thew shirt on Kim’s post. I must have the pants! Maybe to wear with my black jean jacket!
xx
Hi Annie
You would look fabulous in that toile!
Thanks Cindy for the recipe! As much as I love Ina she does have a heavy hand with butter and salt. Those can be easily reduced as you have shown. To those who sing the praises of fat you are correct in saying that the use of poly/monounsaturated fats are a good thing. Saturated fats not so much and hydrogenated fats should just go in the garbage. Heart disease is the number one killer of women in North America and it can be prevented. Don’t smoke, watch the wine intake, eat in moderation and really break a sweat 3-4 times a week. Piling fat on a plate won’t help the heart but the right kind used moderately is heart protective.
…..after working in clinical nutrition at one of North America’s premier cardiac institutions, I’ve learned a thing or two;)
Hi
That she does! Thank you soooo much for sharing your knowledge! Please keep commenting!
Loved Shrinking. Worth watching.
Totally loved it Bonnie!!
Hey over there on the west coast! I am loving this toile stuff that you and Kim have found at COS!!! Love it! I’m like you – I would prob wear the black pants. AND I need a new black linen blouse – so there’s a new outfit!!
I hate clam chowder, but Chip LOVES it – if I was a good wife, I would make this for him. Maybe I will since he takes me with him on his trips!
I am extremely allergic to clams ! When I am away , my husband makes linguine with white clam sauce. He definitely will enjoy trying this recipe too…like the idea of a lighter version since his cholesterol is a bit high. I am also allergic to mussels, so recently being on a French ship with French cuisine, I had to be vigilant. The maître d’ also👍
I make tasty fish dishes with the rest of the bounty from our local sea that is delicious…as long as I make it, I know what’s in it!
Hi Cath
I know many are allergic to different kinds of shellfish…very wise to only eat that which is made by you!!
Hi Gray
Oh I wish I didn’t love clam chowder…that toile from COS is great isn’t it? I think the shorts with the top looks a little too pajamy for my age. Kim can still wear it all and look great darn her!!
Cindy, your soup recipe looks delicious. I would like to offer my opinion, if I may, about it being less fattening by way of reducing the amount of fat. Fat has been vilified for so long that we have accepted that it is bad. I was overweight for a long time. When I saw my endocrinologist, I discussed Keto diets with her. She said , “You don’t need to do Keto, just reduce carbs.” Well, low carbs and low fat are a recipe for being hungry all the time. So, I increased my fat consumption. Real fat, not man made oils. Butter, bacon, you name it. Not only was I satisfied, I lost twenty pounds. It didn’t change my cholesterol. When you look historically, lean dishes were paired with fat. Hence the butter and cream added to the lean fish. A satisfying dish! As an aside, our brains are mostly fat. Alzheimer’s anyone? Did you ever hear the word Alzheimer’s when you were young and didn’t care about fat? You are an adult and can make your own decisions, but I’ve stopped believing the lie. And I’ve kept the weight off for more than a year.
Gayle, I completely agree. As you said, fat has been vilified for the past few decades, when our bodies need fats for energy and optimal health. Putting aside all the man-made fats no one should eat, olive oil and other naturally occurring fats are consumed by the long-lived folks in the Blue Zones, and are a key feature of the healthy Mediterranean style of eating.
PS. Love clam chowder and am inspired to make some — with lots of olive oil, LOL.
Amen ladies!
Hi Bette
I love flavored olive oils and use them almost all of the time. Occassionally as in clam chowder a little butter does wonders!
I have found the same. Very small amount of complex carbs, no simple carbs. All the eggs, butter, cream, meat, etc. I can eat. My lipid panel improved dramatically. And I can hardly tolerate desserts or sweets now. Ten lbs I could not budge before this just went away.
Hi Gayle
Congrats to you! Carbs are my problem as well. I try not to go to heavy on fats and I could care less about sugar so that is a non issue for me. The only way I ever lose weight is buy cutting down on carbs. I am not out running marathons so I try and keep my fat at a reasonable level. Great comment!
Always love your (and Mary Ann and Annie’s) Sunday posts! I’ve added the shoes and pants to my cart already! May be “operator error” on my end but the link to Pine Cone and Acorns didn’t work? Happy Sunday!
Mary
Hi Mary
Oh no I will check the link!
I love this toile collection. Some beautiful pieces and I think it will have a resurgeance, in clothing and in home. Rails has some beautiful pieces too. Love Shrinking!
That clam chowder looks delicious and am loving the toile pants! Wanted to suggest celery seed as a substitute for salt. It has less sodium than table salt and makes a delicious addition to food.
Kim!
Great idea! I love celery seed and forget about it!
I love salt and I love celery, so I make my own celery salt. When I get a nice bunch of celery with beautiful green leaves, I dry the leaves in the oven, then crumble and mix half and half with sea salt in a glass jar. The salt absorbs any remaining moisture and keeps it fresh for months. I add this celery salt to many, many things, but especially soups. Yum.
Bette, that’s brilliant, thank you!
Hi Bette
What a great tip. I am going to try that!
Can’t wait to try the less fattening clam chowder….sounds delicious. Great outfit as usual and the earrings are a good price!
Hi Mary Ann
I love clam chowder and finally perfected this one after 30 years!!