It’s Friday, and lets face it, you’re exhausted. You’ve emptied the camp bags, rung out the bathing suits and now you just want to plop on the couch and relax. However, as everyone rushes in, it’s inevitable, you need to get going on dinner and fast, before everyone starts complaining. So, that dream of grabbing the TV remote quickly evaporates. And, one problem arises. The fridge is empty and you just don’t have the bandwidth for creative cooking.
That’s where Five Ingredient Fridays come to the rescue. A few simple ingredients, (not counting water, salt, pepper and oil/butter for those that are counting!) and dinner will be served. When appropriate, I’ll have some optional ingredients you throw in but not at all required!
It will be simple, satisfying and best of all, doesn’t come with a delivery charge.
Give them a try, substitute as needed and enjoy the night so I can finally prove that stressfree cooking NOT an oxymoron!
FIF’s Creamy Clam Chowdha
- 1 teaspoon extra virgin olive oil
- 1 small onion, chopped fine
- 2 cups whole milk or heavy Cream (based on thickness you prefer) I like 1 cup of each
- 3 cans chopped clams, don’t drain, you need that juice
- 2 medium Yukon Gold Potatoes, peeled and chopped small
- 3 slices bacon, chopped fine
- some fresh thyme for garnish (optional)
- crusty bread or saltines for dipping
In a large pot, heat olive oil with onion and sauté until translucent. Add bacon and cook on low until the bacon begins to crisp and has rendered most of the fat. If you are using fatty bacon, you might want to drain a bit of the oil.
Add the chopped clams with all their juice and bring to a boil. Add the potatoes and one cup of water and reduce to simmer for 15 minutes.
Make sure potatoes are fork tender. Add milk and or cream and simmer for ten more minutes.
Add fresh thyme and serve!!
Anna is working on a cookbook featuring recipes from around the world. She cooks with immigrants to translate and their favorite and best recipes to paper for generations to come. If you have a Nonna who would be interested in cooking with Anna, please reach out via email: [email protected]