Friday, February 26, 2016

Friday Night Fixings

Its that time of year again. Meatless meals at least once a week.  Though we are called to eat meatless every Friday, Catholics are most often thought of just eating meatless Fridays during Lent. I made this recipe last week.  We just loved it.

Clam Chowder
inspired by:  &

2 T (garlic infused) olive oil
1 onion, diced
2 (6.5oz) cans clams, drained (save juice)
3 cups vegetable broth
2 cups half-n-half mixed with 3T cornstarch
2-3 large Yukon gold potatoes, peeled and diced small
bay leaf
1t dried thyme
1/2t black pepper
1 t Cajun spice blend (Old Bay works well)

Saute onion in the oil. Pour in broth.  Add potatoes, thyme, bay leaf, black pepper and Cajun spice blend. Boil.  Reduce to a simmer. Cover and cook until potatoes are just softened about 25minutes.  Add clams, clam juice and half-n-half mixture.  Just let thicken and warm thoroughly.  Serve.

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