Fall In New England: Cozy Comforts & Timeless Traditions!

 Photos @ Lauren Kopal

Stay Warm: Sweaters: 

 

One of our favorite clam chowder recipes is the New England.com recipe, from the editors of Yankee Magazine.  This hearty soup combines tender shellfish, smoky bacon, chunky potatoes, and a creamy base-resulting in a comforting and delicious dish.   There's nothing better than a warm sweater and a bowl of chowder.  

Ingredients

7 pounds cherrystone clams, scrubbed and rinsed
3 cups water
4 bacon strips, finely chopped
1 medium-size Spanish onion, diced small
2 tablespoons flour
3 large red potatoes, cut into 1/2-inch dice
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 cup heavy cream

Instructions

In a large soup pot over high heat, add clams to water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don’t open.) Strain broth through a sieve lined with a coffee filter and set aside.

Clean your soup pot; then, over medium-high heat, sauté bacon until it’s browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel. Discard all but 2 tablespoons bacon fat. Add diced onion to pot and sauté until translucent.

Stir in flour and cook for 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer for 10 minutes.

Remove clams from shells, reserve the liquid, and chop roughly. Strain liquid; then add clams and liquid to pot. Stir in parsley, cream, and reserved bacon; cook just long enough to heat clams through, about 3 minutes.

Peppermint Patties

Recipe courtesy of Michael Chiarello

1 quart milk (skim, 2 percent or whole) or half-and-half

6 ounces bittersweet or semisweet chocolate, chopped (recommended: Scharffenberger)

9 ounces peppermint schnapps

Whipped cream, for serving

6 peppermint sticks, for serving

Directions: Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted. When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil. Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream. Add a peppermint stick to stir. If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with hot chocolate. 

*Optional:  Add Kahlua

So grab your hot chocolate, sit by the fire, and get cozy in your comfy, New England Style sweater.   Enjoy some of our favorite traditions as Fall comes to New England.