Clam Chowder and God 1/18/2013 With a recipe

Good Morning. Happy Friday
My coffee is Door County Jingle Bell Java.

My wife and I plan on enjoying a bowl of clam chowder tonight. Out regional temperatures are supposed to plummet. What does this devotion have to do with clam chowder. Nothing, except that clam chowder is good. The ingredients are Godly.

James 1:17

New King James Version (NKJV)

¹⁷ Every good gift and every perfect gift is from above, and comes down from the Father of lights, with whom there is no variation or shadow of turning.

Clam Chowder Recipe

Ingredients

• 2 tablespoons unsalted butter  God made cows, milk and ultimately butter.
• 1 medium onion, finely diced God gave us the sun to grow onions.
• 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces God gave us the rain to water the Earth that produces celery
• 3 tablespoons all-purpose flour  God gave us the farmer that grew the wheat for flour
• 2 cups chicken or vegetable stock God saved the chickens via Noah from the flood.
• 2 (10-ounce) cans chopped clams in juice God filled the oceans with clams and other delicious items.
• 1 cup heavy cream God again made the cows that gave us the milk.
• 2 bay leaves God knew what Bay leaves would go good with.
• 1 pound Idaho potatoes, cut into 1/2- inch cubes God gave us potatoes
• Salt and freshly ground black pepper Seasoning reminds me of a parable and Jesus.

Pan Toasted Croutons:

• 2 to 3 tablespoons unsalted butter
• 1/2 baguette, cut into 1-inch cubes
• 3 tablespoons freshly chopped flat-leaf parsley
• Salt and freshly ground black pepper

Directions

Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.

For the Pan Toasted Croutons:

Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.

Happy Friday. Enjoy something God gave you.

Love ya
Marty