Today was one of those days when I just couldn’t stop baking.

I started off with making pie crust.  When I get my camera I am going to do a pie tutorial.  I have had so many people tell me they have problems with crust.  I used to have LOTS of crust problems.  So many that I never made pies.

Robin and I would make our specialties,  hers were cakes and pies.   Mine were bread and cookies.  But  now I have no one to make pies for me, so I’ve worked on different crusts and techniques until, I too, can now use that colloquial expression- “It’s as easy as pie”!

Anyway, today I made cherry pie.  I bought sour cherries earlier in the season and froze them for a more convenient time- Today!

And while I was getting the butter out of the fridge for the crust, I saw that my sourdough starter was in need of a fresh dose of flour and water.  So I made sourdough french bread.

While waiting for it to raise, I figured I should make Jordan and Frank some brownies for their lunch bag desserts and so I made a batch of Best Ever Brownies.

In between all the oven activity, I made clam chowder.  I made clam chowder while we were in Chincoteague from fresh clams and it was delicious.  But when I told Jordan about it, he was just sad. Because he didn’t get any.  So I made clam chowder out of canned clams and juice- and it is delicious, too.  Just not quite as clammy.  It is Ohio clam chowder- heavy on the corn and potatoes!

Here’s the recipe for the chowder.

1 large can of clam juice (15oz)

2 small cans of minced clams (5 1/2-7 oz each)

1 large onion-diced

1 medium carrot-diced

2 ribs of celery-diced

3 slices of bacon- chopped

5 medium potatoes- cubed small, boiled

(reserve the water you boiled them in to add to

the soup base.  You may use up to 2 cups, depending

on how thick you like your chowder.)

2 ears of corn on the cob- boiled

1 cup half and half

about 1 1/2 to 2 cups water

salt and pepper to taste

Sautee bacon until it is browned- not crisp- add onion, celery,  and carrot and sautee until onions are lightly browned and vegetables are soft.  Add clam juice and clams and  bring to a light bubble.  Not a boil- just a ripple – then add potatoes and water and cut the corn off the cob into your pot.  Scrape the cobs with the flat side of the knife to get the creamed part of the corn into your chowder.  Simmer for about 1 hour until all the flavors get real chummy.  At this point, mash the potatoes slightly with a masher.  The soup will get thicker and you don’t have to add any flour.

Now add the half and half and salt and pepper.  Keep at an even heat- DO NOT BOIL- or the cream will curdle.    Serve with oyster crackers, garnish top of soup with chopped Italian parsley. 

Here’s a picture of my beautiful daughter in law in the cute apron they had at the house we rented in Chincoteague.  I love this apron on her.  Does anyone have a pattern for a scalloped hem apron like this one?