If you know Jane from Out of the Depths, you will know that she isn’t much of one for writing down recipes. This is her best attempt. Be as generous or sparing with the ingredients as you wish—make it to your taste! 

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Ingredients with Instructions for Clam Chowder

• Bacon, plenty! Cook, crumble and set aside. Pour 1-2 Tbsp bacon grease in large soup pot.

• Diced onion, diced celery, thinly grated carrot. Cook in bacon grease until translucent.

• Yukon gold potatoes and/or baby red potatoes. Both are lovely for color! Cut into chunks and throw in pot with vegetables.

• Minced garlic, sage, thyme and bay leaves. Salt & pepper. Add to soup pot.

• Chicken stock. Pour over potatoes and veg and simmer until soft.

• 1-2 Cups half & half. Add to pot.

• Add clams with juice to pot and simmer for five-ish minutes.

• 2 Cups sour cream mixed with ¼ C flour. Add to simmering soup and fold this in to thicken.

• Adjust seasonings to suit.

• Top with bacon, minced chives or parsley, and a dash of smoked paprika.

• Savor!!

Potato Chowder

• Follow above instructions, replacing the clams with corn. Easy as that!