Warm up your Monday with My Homemade Clam Chowder Recipe!

Brrrr!  It has turned frigid here over night!  All of the sudden, it's not only cold, but it is very windy which  makes it feel colder, but is a perfect pampering day.  I  am sitting around the house with my  Nature's Sleep slippers on which are super warm and the softest I have ever owned!  I am drinking one of my favorite splurges: a steaming hot cup of Oregeon Chai, and I am exfoliating my face with my current go to exfoliator:  with Andalou Naturals Grapefruit  +C Exfoliating Peel.  It  seems when the weather turns cold, I have to put a lot of extra work into looking radiant, so why not start today?

Fortunately for me I don't have to cook supper today because I cooked a stock pot of my homemade Clam Chowder yesterday!  I thought I would spread the love so you too can be warm on this frigid day!

Allyson's Clam Chowder

4 cups of skim milk
1 quart of heavy whipping cream
6 potatoes washed and diced
1 large onion, diced
4 slices of diced bacon
2 tbsp parsley
S&P to taste
Butter (optional)
1 Quart of Chopped clams in juice

1.  Render the Diced Bacon in a stock pan on medium heat until crispy, remove from pan

2.  Leave the grease in the pan and caramelize the onion in the same pan you rendered the bacon

3.   When onions are a golden brown,  add in the potatoes and 4 cups of skim milk

4.  Bring to a boil over medium heat, stirring frequently, then reduce heat to low and simmer until potatoes are fork-tender

5  Add in the Heavy Whipping Cream and the Clams, juice and all and simmer until heated through

6.  Toss in the Parsley and heat for about a minute more

7.  Serve with a pat of butter in the middle and extra parsley for garnish if desired