Every fall we find ourselves dreaming of the East Coast beauty & charm. There’s something very special about autumn in Maine. The mild weather, stunning fall beauty, and smell of a fire burning in the fireplace make us daydream of cooking a family dinner in our quaint Cape Cod cottage.
Food has a way of transporting you to another place – we think it’s beautiful. We believe in bringing family & friends together around the table through healthy, farm cooking favorites. Think of it as healthy comfort food; food you’re familiar with – bursting with new flavors and fresh ingredients.
Since we couldn’t make the trip to Maine this season, we decided to bring a little East Coast to the Midwest. This warm and healthy chowder is a comforting classic – perfect for a cozy, autumn evening with family. Interested in those lovely Maine Blueberry Scones? Miranda’s full recipe can be found here!
We decided to have a little fun with this chowder recipe and used these cute potatoes. You can use any potato of your choice; though we recommend Yukon gold.
The real secret to amazing clam chowder? Good clams and white wine! 😊
New England Clam Chowder (Yields: 6 servings)
Prep time: 30 minutes | Cook time: 20-30 minutes
- Bottle of White Wine
- 1 1/2 pounds live littleneck clams, scrubbed
- 1/2 pounds salt pork or bacon, cut into 1/2-inch cubes
- 2 tbsp. unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 2 celery stalks, finely chopped (about 1 cup)
- 1 garlic clove, minced
- 1 cup clam juice
- 1 quart whole milk
- 1 1/2 pounds russet or Yukon gold potatoes, peeled and cut into 1/2-inch cubes
- 1 1/2 tsp. chopped fresh thyme
- 2 bay leaves
- 1 cup heavy cream
- Hydrated sun dried tomatoes, chopped (about 1/4 cup)
- Kosher salt and freshly ground black pepper
- Fresh chopped chives (garnish)
- Oyster crackers (garnish)
- Bring clams, 1 cup water, and 1 1/2 cups white wine to boil in a large pot over high heat. Cook until clams open, about 8 minutes (discard any that don’t open). Transfer clams to a plate and let cool slightly. Pull meat from shells and roughly chop.
- Combine pork and 1/4 cup white wine in a Dutch oven. Cook over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp, (about 8 minutes). Add butter, onion, celery, garlic, and 1/4 cup white wine. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes.
- Add clam juice, milk, potatoes, bay leaves, thyme and a pinch of salt and pepper. Bring to a boil, then reduce to simmer, and cook, stirring occasionally, until potatoes are tender, (about 15 minutes).
- Strain, blend liquids. Return both liquid and strained soup to dutch oven and add heavy cream. Heat until simmering. Add clams and sun dried tomatoes. Season with salt & pepper. Garnish with chives and crackers.
Spinach Blueberry Goat Cheese Salad with Sweet Vinaigrette
- Fresh spinach, rinsed and dried
- New England blueberries
- Diced dried apricots
- Blueberry goat cheese
- Slivered almonds
- 1/2 cup oil
- 1/3 cup sugar
- 1/3 cup white vinegar
- 2 tbsp. minced fresh parsley
- 3/4 tsp. salt
- Toss greens in a large bowl. Add blueberries and dried apricots.
- Combine all vinaigrette ingredients in a separate dish and stir.
- In a nonstick skillet, toast almonds with a spoonful of sugar over medium heat, until caramelized (about 5 minutes). Be sure not to burn almonds. Once the sugar begins to caramelize, it goes quickly!
- Drizzle with sweet vinaigrette and garnish with goat cheese.
Ben & Miranda