I fell in love instantly!
Everything from the grey shingled houses....
This one is similar to the one we used to stay in.
To the beaches....
The Hydrangea's.....
Jewelry.....
On my next visit I would like to purchase one of these. It has been a key jewelry piece to purchase among Cape Cod visitors. My friends who have them never take them off.
The Chatham Bandstand.
You have to go early and set out your blanket to claim your space. It is so great to see the kids, adults and older people dancing to the band.
Shopping in Nantucket.
(all images of Cape Cod via pinterest)
Of course, The New England Clam Chowder.
We would try the chowder at every restaurant we visited to decide which one had the best. If your spoon could stand up in the bowl then it would pass our test. Since I have been missing The Cape so much I decided to try my hand at making Clam Chowder. If I can't be there then maybe I could have a little taste of it.
Clam Chowder
(adapted from William Sonoma)
4 (6.5oz.) canned minced clams, juice reserved
2-3 cups water
5 oz. Pancetta
3 Tbsp. unsalted butter
1 yellow onion, diced
2 celery stalks, diced
2 garlic cloves, minced
1-1 1/2 tsp. dried thyme
2 Tbsp. all-purpose flour
2 lb. Yukon Gold potatoes, peeled and diced
2 bay leaves
1 cup heavy cream
2 tsp. Worcestershire sauce
1-2 tsp. salt (or to your taste)
Pepper
Pinch cayenne pepper
In dutch oven over medium heat, saute pancetta for 5 minutes. Pour off all but 1 Tbsp. fat; melt butter. Add onion, celery, garlic and thyme: cook 3-5 minutes. Add flour; cook 1 minute more. Add potatoes, bay leaves and reserved clam juice-water mixture: bring to a boil. Reduce heat; simmer until potatoes are tender, about 15 minutes.
Stir in cream, Worcestershire, salt, black pepper and cayenne. Using fork (or immersion blender), lightly mash potatoes against side of pot. Add clams;cook 2 minutes. Ladle into bowls; garnish with chives/bacon bits. Serves 8.
Jen
