When I was a young girl living in Southern California, my parents regularly took me and my brothers to San Francisco. The sites and smells of that place are unreal; however, there was one place that I could never stand to go: fisherman's wharf. As a child I was squeamish around seafood...actually, I still am. I always tell people that I don't eat seafood, even clam chowder (as if that's the absolute minimal seafood-y dish there is).
Where I got this gene, I'll never know. My mom and dad love halibut, shrimp, lobster and (drum roll, please)....clam chowder. On top of being a fabulous mother and kick-butt-corporate-working-lady, she also happens to be a master of the crock pot. Anything you can imagine, she will make it in her crock pot. I've been begging her to "guest star" on my website on occasion with her best recipes, but she's a middle child like me, which means she hates to be the center of attention, which ultimately means I'll have to be the messenger with all her wonderful dishes. So for those of you who are big into easy seafood dishes, this one's for you (or so I hear).
Ingredients:
- 1 can Cream of Celery soup
- 2 cans Cream of Potato soup
- 3 cans New England Clam Chowder
- 3 cans of minced clams (2 drained, one with the 'juice)
- 1 pint heavy whipping cream
- 1 quart half and half
- 2 diced red potatoes for texture
- Cook on low in a crock pot for 6-8 hours.
- Serve with sourdough bread and a salad
In a good way, of course. Kinda' like Keith Urban in tight jeans or that 3rd slice of chocolate cake.
I should stop now.
Love,
Rachael