When we went for our walk this morning, there was a real nip in the air. The leaves crunched beneath our feet and “our friends” the Canadian geese were flying overhead. Roy turned to me and said, “Hey, you know what sounds good for supper? Some clam chowder!” How nice to have a buddy that keeps me inspired to cook.

Like most of you, I take liberties each time I make a recipe and tonight’s soup turned out perfect. We had sliced tomatoes (green ones we had wrapped in newspaper from the garden to ripen) and corn muffins. Boy, it was a supper fit for my king!

Clam Chowder

Combine in soup pot:
4 cups peeled and diced potatoes
1 1/2 cup chopped celery
1 cup chopped onion
1/2 cup shredded carrot

Cover with the juice from 2 cans of clams and enough water to cover.

Cover and simmer until tender.

Meanwhile, in a small pan:
Melt 1 stick of Trauth Butter
Stir in 1/2 cup flour

Then add:
4 cups Trauth Half & Half
1 tsp salt
1 tsp sugar
dash of pepper

Cook together until thickened.

Combine with vegetables and liquid.

Stir in:
Drained clams
1 tsp vinegar
1/2 cup crumbled, cooked bacon
1 tbs fresh parsley

Heat thoroughly and serve.