Ok, so Father’s Day isn’t until Sunday, but this year here at my house we had to move the celebration a couple days ahead due to the busy weekend ahead—grad party, relatives coming, etc. This year I got my dad and I tickets to go see Seinfeld! Ever since I can remember, my dad has watched and loved Seinfeld. Now I am not the biggest fan, but you do what you need to for love right? So needless to say he is anxiously awaiting the July 24th date. Did you do anything special for your dad this year? Of course I am not one to simply hand over the present—I made him go on a silly little treasure hunt leading up to his favorite meal, and then I sandwiched the tickets between his napkin—clever huh? He is originally from the East Coast (shout out to all my east coasters reading—love it there, I was actually born in MA) and he is a die-hard clam chowder fan. Now I love seafood, but this is one fishy dish I would rather pass on and my mom feels the same. So I decided what a perfect opportunity to make this dish for him..and plus I promised him I would before I move again which is in like…3 weeks! So I got to work clammin’ it up in the kitchen and besides smelling like a
clam hard working cook all night, my hard work paid off—he said it was the “best clam chowder ever”, and believe me when I say this people..my dad does not tell lies haha. So if your one who loves clam chowder, or has someone who does, this is the recipe for you!
Close your eyes..
Clam & Oyster Chowder (Adapted from here.)
Serves: 4 Prep: 20 minutes Cook: 35 minutes
- 1 TBSP EVOO
- 2 medium onions, chopped
- 2 yellow-fleshed potatoes(about 3/4 lb total)finely chopped
- 2 C fish stock or clam juice (I used clam juice)
- 1 1/2 TSP dried thyme or 1 TBSP fresh
- 2 TBSP butter
- 2 TBSP flour
- 1 C 2% or whole milk
- 2 TBSP cornstarch
- 1/4 C heavy cream
- 1 lb canned oysters or clams, in liquid (I used oysters—same thing)
- Salt and pepper to taste
- Optional: 1 C frozen shelled edamame, thawed
In a large saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring often, until tender, about 7 minutes. Add the potatoes and fish stock and bring to a boil. Lower the heat and simmer until the potatoes are tender, about 7 minutes. Stir in the edamame and thyme and keep warm over low heat.
Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in 1/2 cup milk until thickened. Whisk the cornstarch into the remaining 1/2 cup milk, then whisk into the hot milk mixture; stir in the cream. Cook, stirring often, until thickened and steaming, about 3 minutes.
Stir the cream mixture into the potato-broth mixture; add the clams or oysters with their liquid. Bring to a simmer and cook for 5 minutes more; season with salt and pepper.
Still looking for something else to make the guy in your life—click on over here for a pretty drool-worthy menu to whip up in no time!
p.s. My grad party is TOMORROW! Can’t wait to share with all of you. I may or may not schedule a post to come up for you guys tmrw, depends on the schedule around here. If not, you know why I will be MIA—take care everyone!