View allAll Photos Tagged ClamChowder
August 14, 2011
We spent the afternoon wandering around Chatham, the town we always stayed in when we came to Cape Cod when I was a kid. I specially requested that we have lunch at the Chatham Squire, because their clam chowder is amazing. And it was. John had the lobster bisque, which I had never tried, and that was amazing, too. I kind of wish I could teleport back and have more.
The life of being a Seagull: You have duck feet to swim in the ocean, and no ducks can ever do. You are the scavenger ocean dove at the shore. You signal with your tweet the Seafarers are near land and bring forth the wasted as food.
Pier 39, San Francisco, California.
although it looks like we're just happily posing together in front of the seattle skyline, Mika is secretly scheming to try and freak me out by pushing me into the windows again (becuase she knows how much i love heights).
Mo's have been a Oregon Coast institution since 1946. It is famous for its Clam Chowder which is wonderful.
One of its newer restaurant is the one in Lincoln City, Oregon. It overlooks Siletz Bay which is at the southern end of Lincoln City just off of US Highway 101.
The restaurant has a neon sign which you can see in this picture.
it's been far too long since our last installment of odin's epicurean adventures - a deliciously aromatic bone soup. since we're in downeast maine we couldn't pass up the opportunity to make some homemade new england clam chowder using some of the clams left over from odin's birthday bash. the recipe we're using comes from the 1964 edition of the good housekeeping "all american" cookbook and has stood the test of time.
Clear Chowder at Champlin’s Seafood Deck had strong clam flavor and the clam pieces were big. The broth was grayish. (MY2006-0530)
Yes, what a mess! From the time that KristiLynn was months old, she was an independent soul always wanting to do things herself! So, goes with feeding herself soup, too! Mmm ... clam chowder!
Dining at a local family-owned restaurant :)
If you click "All Sizes," you can even see the salt on the crackers!
And eep, this picture marks the first time I've ever used up my monthly photo limit :( I'll be back in three days!
Fragranced ever-so-subtly with herbs that were grown from Drake's own garden that they seemed absent in my Manhattan style calm chowder ($9). My stomach was satisfied by the hearty soup, although taste buds cried a little. I understood the addition of plump shrimp in the chowder (added for colour, and a touch of seafood) but felt it a little out of place given that they outshined the minced pinch of clams that were actually in the clam chowder.
we somehow hit a home run on our visit to Columbia Center, by going at the end of December (when the sun sets the earliest) and somehow having clear skies - meaning we were there on probably the only day of the year that you can actually watch the sunset from the observation deck during it's open hours.
The best Clam Chowder in California (IMO)
I got to try their food for the first time this trip, my prior trip here was merely for the clam chowder
The picture above is the Macadamian Crush Halibut and the one below is my favorite Clam Chowder =)
finally got to taste clam chowder whilst in new england... this delicious bowl of soup was from legal seafoods, one of boston's most popular chain of seafood restaurants.
I know this isn't a great photo... but it's strangely important to me.
This was at our first meal in Boston.
My mom got this clam chowder and my dad and I both got hot lobster rolls.
I literally started crying when I ate.
The food was SO GOOD.
I miss good food and living on the coast where seafood was both good quality and reasonably priced.
-sigh-
On our way back from wine country on Wednesday the 19th, we drove through the town of Napa and stopped at Oxbow Public Market. It's similar to the Ferry Building in SF. This was part of our lunch at Hog Island Oyster Co.:
Clam Chowder
manila clams with aromatic vegetables, bacon, potatoes and cream
Really good. It took us a while to get to through enough of the clams, bacon, and carrots on top to actually reach the soup part. It was a little on the salty side, but we had some bread to balance it.
Scenes from Angela and Thomas' Wedding August 30, 2009
Scenes from Angela and Thomas' Wedding August 30, 2009
A rather disappointing specimen for $6.95. This was pretty much a watery tomato vegetable soup with large chunks of carrots and celery. If there were clams in this "clam" chowder, they were minced so small that they were barely detectable. What I did find were larger chunks of pork belly. I suppose this isn't vegetarian friendly afterall (thank goodness I'm an omnivore).
Perfect for a 19 degree night in Santa Fe, the green chile clam chowder from La Choza has outstanding flavor and a kick of green chile spice. The chowder is good enough to stand on it's own, but the addition of green chile is a must-experience twist.
La Choza. Santa Fe, New Mexico.
*Whenever I make something like this I think of my maternal Grandfather; a Yankee who knew his way around the kitchen!
Recipe for Clam Chowder
2 teaspoons olive oil
1 cup diced onion
1/2 cup diced celery
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 (8-ounce) bottle clam juice
1 bay leaf
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1 (6 1/2-ounce) can minced clams, undrained
Chopped fresh parsley (optional)
Preparation
Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender.
Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.
*Cooking Light
Just to see the clearness of the broth. There is a small piece of clam at the center of the spoon. So, actually, it is not really really “clear” but rather grayish turbid broth. (MY2006-0533)