The dampness pervades everything, and the clouds hang low, heavy with impending rain—it’s just a matter of when, not if. The fog lingers, gently caressed by a breeze. On days like these, all I crave is the comfort of a warm, hearty bowl of chowder. The soul-soothing embrace of a New England or “white” clam chowder—the creamy goodness that never fails to delight my taste buds.
Recently, I had the pleasure of listening to Here’s to Us by the talented Elin Hilderbrand. Within the story, I discovered four authentic recipes, among them, a tantalizing seafood chowder. As a chowder enthusiast, my interest was immediately piqued.
In the author’s note, Elin Hilderbrand gives credit to her dear friend, Nancy Harmon Jenkins, a renowned food writer and cookbook author, for inspiring her American Paradise Seafood Chowder. The mere mention of it conjures images of a chowder that’s thick and velvety, with the briny essence of the sea dancing on your palate. Just imagine the rich aroma of the ocean mingling with the smoky richness of bacon, complemented by the tenderness of perfectly cooked clams and the unique addition of diced tomatoes. Fresh herbs lend their magic, elevating the flavors to an exquisite symphony of taste.
I must confess, I am a devoted fan of The Pioneer Woman, Ree Drummond, and her scrumptious chowder recipe featuring Yukon gold potatoes. That has always been my go-to recipe. However, this new recipe, raved about by Elin Hilderbrand, has sparked my curiosity to embark on a culinary adventure, despite the absence of potatoes.
As I think about preparing this American Paradise Seafood Chowder, I can’t help but anticipate the sheer delight it will bring to my taste buds. I find myself daydreaming about savoring every spoonful, cocooned in the warmth of a cozy sweater while the raindrops gently patter against the windowpane. Mmm. I wish I had a bowl in front of me right now.
So, with chowder weather settling in, I am determined to set my culinary compass and venture beyond my usual recipe. I am eager to explore the culinary wonders of this American Paradise Seafood Chowder. Let’s embrace the richness of the sea and the heartwarming flavors that await us in this delightful creation. Here’s to trying new recipes and discovering the best clam chowder I’ve ever had!
P.S. In my latest blog article titled Cooking up Emotions: A Review of ‘Here’s To Us’, I invite readers to join me in the Lit Lounge for a captivating exploration of Elin Hilderbrand’s novel.
