Tag Archives: New England

New England Clam Chowder…’tis the season for soup!

Fall leaves are changing colors… red, orange, yellow… crisp cool nights, dry sunny days…aaahhh, ’tis the season for soups! This is my favorite time of year – Fall in New England. Of course, I’ve never lived anywhere else so I don’t really know the seasons that happen all over the world. But, here in New England, this is a beautiful time of year. My drive to work makes me smile – mountain sides and lake shores dotted with colorful trees. Plus, the Fall nights are cool and crisp, so I can snuggle into my comforter for a good night’s sleep.

Because the weather has turned cooler, it’s okay to cook warm foods again. Letting a pot of soup, stew or chowder simmer on the stove is perfect at this time of year. The aroma fills the kitchen and gives me a cozy feeling. This recipe for New England Clam Chowder is somewhat non-traditional because I add carrots, corn and chicken stock. Most traditional recipes add bacon to the chowder to add a subtle smoky flavor and use clam juice as the stock. The nice thing about soups and chowders is they can be so easily adapted to whatever you have in the refrigerator. I have occasionally added sweet potatoes instead of white potatoes which adds a slightly different flavor. Be creative – use ingredients you like and enjoy!


New England Clam Chowder (Gluten-free)

5 small new red potatoes, unpeeled
3 celery stalks + celery leaves
2 medium carrots
½ small onion, chopped
¼ cup frozen corn
2½ cups chicken stock
½ teaspoon dried dill
¼ teaspoon ground black pepper
2 (6.5 oz) cans chopped clams or small baby clams, drained
1 pint heavy cream
Sprinkle of dried parsley flakes

Rinse the potatoes, celery and carrots, dice them into bite-sized pieces and put them in a large pot. Add the onion and corn. Pour in the liquid stock, add the spices and bring to a boil. Reduce heat and let simmer until potatoes and vegetables become soft. Add the clams and continue to simmer another 10 minutes. About 5 minutes before serving, add the heavy cream and heat gently. Serve with gluten-free crackers (ex. Glutino) or gluten-free warm bread. Makes about 4 servings.



Posted by on September 29, 2012 in Soups


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Fresh snow for Christmas!!!

I was so excited when I got out of bed this morning! We had about 5 inches of fresh snow covering everything…just in time for a White Christmas in New England! Yippee!! It made for a messy drive to work, but worth it.

I’ve done a little research and discovered that a White Christmas has many definitions. In some places, it’s good enough to have snow on the ground come Christmas morning, although the amounts vary. In other places, it must actually snow during the 24 hours of Christmas day – even if it’s only one snowflake mixed with rain.

For me, snow on the ground is good enough! I have always lived in New England and it “feels” like Christmas to me when the ground is white and it’s cold outside. Maybe we’ll build a snowman or woman… Maybe we’ll go snowshoeing while the turkey is cooking… Or, maybe we’ll just sit by the fire, listen to Christmas music and look at the tree while sipping a steaming cup of coffee… Whatever we choose, we’ll enjoy being together and relaxing!

P.S.  Sorry, no recipe with this post, just my wishes to everyone for a holiday filled with peace, laughter and joy!


Posted by on December 23, 2011 in Uncategorized


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Potato Leek Soup with Crabmeat… Wow!

A "10"? You decide...

Winter has been slow in coming to Maine this year. We’ve had unusually warm temperatures, after the foot of wet snow the day before Thanksgiving! That snow is gone now, but we had a little dusting last night. I hope we get a bit more in time for Christmas. I’ve always lived in New England and Christmas without snow is just not right! I like a cold and white Christmas season!

Another reason I like the colder weather is the chance to eat more hot soups. Sometimes they’re the whole meal and sometimes just a starter. This past weekend, I decided to try a new one. I’d bought a leek at the grocery store in hopes of turning it into a yummy soup. I have a cookbook that specializes in Maine soups (Superb Maine Soups by Cynthia Finnemore Simonds — ), so I looked there first. I liked her recipe, but as my usual scientific nature took over, I experimented with it, changed it and made it my own!

My husband rated this soup a “10” followed by a “Wow”! I should clarify that my husband is not a picky eater, but because he is now eating gluten-free food, the “Wow” factor is sometimes harder to get. The crabmeat I added to this soup made it really filling and it was our main meal for the day, with a simple gluten-free roll on the side. I’m sure it would also taste great without the crabmeat – your choice!

Potato Leek Soup with Crabmeat

 1 tablespoon olive oil

2 tablespoons butter

1 celery stalk, chopped

1 large carrot, chopped

1 leek  (slice vertically, remove roots and dark green leaves), rinse and chop finely

6 small new potatoes, diced, skin on

1 clove garlic, minced

dash of salt/pepper

3 cups vegetable stock

¼ teaspoon dried dill

6 oz. crabmeat, fresh or canned

1 can (12 oz.) whole evaporated milk

In a large soup pot, heat oil and butter on medium-high heat until melted. Add chopped celery, carrot and leek and sauté until tender. Add in diced potatoes and garlic. Add a dash of salt and pepper. Cook for 2-3 minutes, stirring often. Slowly pour in vegetable stock. Add dried dill, turn the heat down to simmer and cook until potatoes are soft when stuck with a fork. Once potatoes are soft, use a potato masher to break up the large chunks of potatoes. (It does not have to be a uniform texture.) Add the crabmeat and evaporated milk and simmer until heated through. Serve with a pinch of fresh chopped parsley, if desired. Makes 4 servings.


Posted by on December 8, 2011 in Soups


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