I’ve tried many clam chowder recipes but this is the best so far.  This will warm you up on cold winter days.  Yum!!!! 

Ingredients

• 5 slices ham or bacon, diced
• 1 1/2 large onions, chopped
• 3/4 cup all-purpose flour
• 2 (10 ounce) cans whole baby clams or chopped clams, drained
• 1 1/2 cups clam juice
• 4 cups peeled and small cubed potatoes
• 3 cups half and half cream
• 3 tablespoon butter
• 1 1/2 teaspoon salt
• ground black pepper to taste

Direction

• Melt butter in a large stock pot over medium heat. Add diced ham or bacon and cook until almost crisp; add onions and saute until clear.
• Stir in flour and cook over low heat, stirring frequently for 2 to 4 minutes.
• Stir in clam juice and potatoes and season with salt and pepper. Bring to a boil and cook covered until potatoes are fork tender.
• Pour in half and half. Stir in clam and cook until heated through. Do not allow to boil

I love Chinese Noodle Soup! When we eat at chinese restaurant, i always order this kind of soup.   But since I’ve learned to cook this soup, I can cook it anytime i want! 

Ingredients

• 1 package (16 oz.) Chinese egg noodle
• 8 cups chicken stock
• 1 cup shrimp
• 1 cup scallops
• 1 cup crab meat
• 1 cup fish balls
• 2 cups baby bok choy, cut lengthwise
• 1 teaspoon toasted sesame oil
• soya sauce or fish sauce, to season

Method

To cook noodles:

• Place a pot of salted water over a high heat and bring to a boil.
• Place the noodles in the boiling water and cook for 2 minutes until the noodles are al dente.
• Strain the noodles and set aside.

To make the soup:

• Place the stock in a medium pot and bring to a boil over high heat.
• Add soya sauce and sesame oil to the stock.
• Reduce the heat to a rolling simmer and add the fish balls and scallops. Allow to cook for approximately 4 minutes or until cooked.
• Add the shrimp and crab meat. Cook for 2 minutes or until cooked
• Add the bok choy to the soup then ladle the soup into 4 serving bowls, dividing the noodles and the seafood, evenly and serve.