Sick and tired of shoveling all this snow, but I have hope it will end soon. In the mean time, It's a great excuse to cook home-made New England clam chowder, and grill some butter and Old Bay cod fillets. If you haven't tried a spoon full of fish, along with the chowder, you are missing out. Maybe it was just the second Capt. Morgan, but was sure good???

Yum !

That looks great,

84 degrees today and tomorrow here.

supposed to be 88 here today.

Man that looks great!

That looks great! Thanks for staying on the forum. I always enjoy your posts.

Thanks everyone. I love to cook, eat, and share the ones that work good. A friend on another asked for this chowder recipe, since it looked so creamy. Here it is:

New England Clam Chowder

* 4 center-cut bacon strips
* 2 celery ribs, chopped thin
* 1 lmedium onion, chopped
* 1 garlic clove, minced
* 3 small potatoes, peeled and cubed to about 1/4 to 3/8”
* 1 cup water
* 1 bottle (8 ounces) clam juice
* 2 teaspoons reduced-sodium chicken bouillon granules
* 1/4 teaspoon white pepper
* 1/4 teaspoon dried thyme
* 1/3 cup all-purpose flour
* 2 cups half-and-half, divided
* 2 cans (6-1/2 ounces each) chopped/minced clams, undrained

Directions
* In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
* Sautee celery and onion in the drippings until tender.
* Add garlic; cook 1 minute longer.
* Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.
* In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes
* Stir in clams and remaining half-and-half; heat through (do not boil).
* Crumble or dice the cooked bacon; sprinkle over each serving.