Chunky Non-Clammy Clam Chowder and Scones

Clam chowder and scones are a Redfern family tradition.

Mr. R makes his grandmother’s recipe that his mom used to make for him. He told me that she always seemed to make it on the first cold day of autumn after football practice and that she always had perfect timing. So darling!

With permission, I am allowed to pass this family tradition onto you …with a couple of Mr. R edits.

This clam chowder is chunky with lots of potatoes. It’s a little spicy thanks to a couple secret ingredients. And it does not taste like clams.

Chunky Non-Clammy Clam Chowder

1/4 pound bacon (at the r house we use a whole package–whatever that is)
1 large onion
1 can minced clams
1/2 cup water
6 potatoes (medium size)-largely chopped
3 celery stalks–finely chopped
1 can corn
salt, pepper and sage to taste
1 cup milk (we use whole)
1 cup half and half
3 tablespoons butter
flour

SECRET INGREDIENTS:

Old Bay (to taste but probably 2 tablespoons or more)

cayenne pepper (to taste but start with a thin layer on top of the soup mixture in the pot)

 

Fry bacon. Add onion to the frying bacon and cook onions until clear. Dump into large pot.

*Tip: Cut the bacon into bite-size portions before you start cooking it.

Add the calms (with the sauce in the can), 1/2 cup water, potato chunks, celery, corn, 1 cup milk, salt, pepper, and sage.

 

In a separate little sauce pan make the following to thicken the soup:

To the 2 tablespoons of melted butter, add 1 cup of half and half and add flour until bubbly and thick. Slowly add 1/2 cup liquid from the soup and mix.

Add cream mixture to soup.

Cook soup until potatoes are tender.

Add in SECRET INGREDIENTS to taste: Old Bay and cayenne pepper

 

 When you think scones, don’t think British scones. These are “Utah scones” which are more like Navajo fry bread.


1 cup scalded milk
1/4 cup butter
1/2 cup sugar
1 teaspoon salt
2 eggs
2 packages yeast

In a small sauce pan, scald 1 cup milk.

At the same time, in a large mixing bowl, dissolve 2 packages of yeast to 1/2 cup warm water. After yeast is dissolved, add a pinch of sugar to yeast/water mix and let stand for 10 minutes. If the yeast doubles in size, then the yeast is active. If it does not double …start again with a new package of yeast.

To milk add 1/2 cup sugar, 1 tsp salt, 1/4 butter and then let the mixture cool for a bit. You don’t want to add this mixture to the yeast while it is hot because it will kill the yeast.

When cool, add milk mixture to yeast mixture in large mixing bowl.

Beat two eggs in a separate bowl and add beaten eggs to mixture in the mixing bowl.

Add 4 cups of flour and blend until smooth.

Add additional flour until it loosens its stickiness and feels smooth.

Place in a cold oven, covered with a towel and let rise (double in size) for about an hour and a half.

When mixture has doubled, remove from cold oven, pull pieces of dough and fry in hot vegetable oil.

*Amazingly delicious with honey butter.

 

 

Energy Bites | A hearty, healthy snack

When I went to visit my dear friend Leisha a couple months ago, she made me the most delicious peanut butter and honey bites.

I loved them, but because I generally try to eat a low glycemic diet during the week (weekends are a free for all!), I could feel my sugar spike shortly after I finished, well, an entire plate of them.

 I wondered if there was a way that I could make them a little more friendly for me (I am very sensitive to sugar) …and so I experimented and it turned out AMAZING!

I must share them with you.

Side note: My kids liked them too. I like to put them out as a treat when we are playing board games in the afternoon. It helps to avoid any hunger meltdowns.

INGREDIENTS

  • 2 Cups Oats
  • 2 Cups Non-fat Powdered Milk
  • 1 Cup Natural Peanut Butter OR Almond Butter
  • 1 Cup Agave
  • 6 oz or less of Mini Semi-sweet Chocolate Chips

 

*I found all of these things in the bulk section of my regular grocery store. I am not one of those people that shop at specialty health foods stores.

 

STEP ONE

  • In a small bowl, combine the 1 cup of peanut or almond butter and 1 cup of agave.

 

STEP TWO

  • In a large bowl, combine the 2 cups of oats and 2 cups of powdered milk.

 

STEP THREE

  • Pour the peanut/almond butter and agave mix into the oats and powdered milk mixture and combine.

 

STEP FOUR

  • Add chocolate chips. (I don’t usually add all 6 oz because I don’t really like chocolate. That said, I have tried them without the chocolate chips and they just didn’t do it for me. Somewhere in the recesses of my mind if the chocolate chips are added, I like to feel like I am eating cookie dough and not something healthy.)

 

STEP FIVE

  • Knead the mixture together with your hands.
  • If it is kind of crumbly, sprinkle with a little water and continue kneading.

 

STEP SIX

  • With your hands, roll into small bite-size portions.
  • Again, if it is kind of crumbly, sprinkle with a little water and continue rolling.

 

 

 

STEP SEVEN
  • Place in an air tight container, refrigerate and enjoy when you need just little something to tide you over.

 

My incredible friend Kim is on a fantastic weight loss journey (doesn’t she look amazing?!), but I wanted to bring her a treat for Valentine’s Day without being the friend that sabotages the diet. So, I threw a few of these in a little container for her …then remembered that I skimp on the chocolate chips so I stuck a few more in just for appearances. LOL

And of course tied a red ribbon around it. ;)

I like to grab one or two when I get a craving for something sweet or when I am headed out the door and need a little boost.

Another benefit? Because they are so thick and rich, I have to drink a ton of water when I eat them.