When I packed my bags & left for Boston last September, I reassured my very concerned parents that I would be just fine in a place where you can tell the Earth clearly revolves around the sun (ie there are seasons unlike California’s 2: hot/not hot). I’m not saying I was wrong, I’m just saying record breaking storms (six, you guys, SIX, & more snow in two days) hitting New England is incredibly irritating. As I write this, winter storm Neptune is raging outside with hurricane-like conditions. Sounds way worse than Moaning Myrtle, I tell ya whut. It stopped snowing midday yesterday, but the harsh winds portray the illusion of snow being flung at your face at 30 MPH since it’s picking up snow from the rooftops of houses.
It’s not that I’m ill prepared for the blizzard, I just didn’t think I would ever need to invest in a Ninja mask to deal with windy chills in my face. I also underestimated the amount of snow walls I’d have to climb to get around. The rest of my body is pretty darn warm when I walk to school, but man, my face feels like….well, honestly I can’t tell you what my face feels like because I can’t feel it when it’s below freezing. However, if you’re in the New England area–no, not New York because they’re experiencing diddly squat–a great way to warm up & avoid cabin fever is making a hearty pot of delicious clam chowder. Not Manhattan clam chowder, real New England clam chowder. I’m only hating on NYC because I’m jealous though; let’s call a spade a spade.
New England Clam Chowder
It’s not necessary for you to trek out into the snow to find live clams, especially if you’re on a budget. Just use the canned ones & chop them up. If you decide to make this recipe, using canned clams will make it a lot easier for you to make this a simple one pot recipe. Just make sure to save the clam juice, add white wine, & a bay leaf to get your ultimate clam chowder recipe going. Get toasty, my friends, & warm up to my New England Clam Chowder recipe. Fun fact to add: I used almond milk instead of heavy cream to save on them calories, so this is lactose-free!
Also, if you’re not new around here, you’ll see that I’ve added nutritional values to my recipes! Not all of them are accurate, so take it with a grain of salt. Any pasta dish will have a higher sodium count than it should because I list how much salt you should add to the water to boil the noodles, which obviously doesn’t mean you’re consuming all of that salt. Some recipes will have obnoxiously high caloric values, but that’s also because I forgot to put in a serving size. Regardless, they’re still fun to look at.
More recipes, pictures of food, pictures of the snow + my apartment, & pictures from my trip back home to California from December to come. Lastly, if you haven’t seen Georgina’s A Day in the Life Linkup you should take a looooksie. It’s very similar to my Ma Belle Vie posts, except this is a linkup so anyone who wants to participate will be linked, yada yada yada more exposure for you, yada yada yada go check out the rules if you’re interested. The next date is February 20th & I’ll be in New Orleans with Josh, so it’ll be a good MBV/ADITL post.