With rain in the forecast, and Dan gone to Santa Cruz for a few days, I decided to build a roaring fire and make a big pot of hearty clam chowder. I used FoodTV chef Tyler Florence's Classic Clam Chowder recipe but with a few adds of my own.
First, a couple of dozen littleneck clams went into the pot, along with some Italian parsley and bay leaves from the garden, a whole bulb of garlic, sauteed onions and a slurp of white wine. When the clams were steamed open, I pulled them out and coarsely chopped them. Into the broth went some half and half cream, more diced and sauteed onions, cubed Yukon Gold potatoes, lots of fresh Italian parsley and garlic chives (I love garlic chives), and some sweet oven-roasted corn.
Served with some garlic-Parmesan baguettes and Dover Canyon viognier.
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