Cooking inspiration comes from many sources, right? Friends, coworkers, conversations overheard most anywhere, magazines, billboards, TV commercials, the person sitting next to you in church, random cooking smells drifting on the breeze from a neighbor’s home, something seen in the grocery store, a cookbook, or even your own imagination can spark a little kitchen madness. Madness being the operative word; aka kitchen whimsy.
At least that’s the way it is with me. The internet offers an endless supply of recipe ideas as evidenced by my HUGE collection of printed recipes. If I stopped printing recipes today, I do not think that I would be able to cook everything in my collection even if I lived to be 100. Plus, chances are pretty darn good that I would change almost every single recipe in some way. Most of us are that way, I think.
My grandmother’s Sour Cream Pound Cake is probably the only recipe with which I would never again tinker. I only tried to make a change once and it was a complete disaster. Never, EVER substitute light sour cream for regular sour cream in that cake. There will be a price to pay for that one, namely a cake that tears apart. I managed to used the ruined cake in a trifle, but trifle is a disappointing substitute for a beautifully perfect sour cream pound cake.
All other recipes–tweak and tinker to your heart’s content, but stay within the bounds of the laws of chemistry. You do know that food is all about chemistry, don’t you?
The inspiration for making clam chowder recently came from some very large cans of clams that I found at Costco and from a conversation with a coworker. My coworkers are great. They are always giving me loads of encouragement and ideas for future posts. Thanks everyone!
This recipe for clam chowder is relatively standard. It is absolutely delicious, one of those recipes which does not need tweaking, except with maybe a little red wine vinegar for some zing. Serve it in bread bowls, or in your favorite soup bowl with some crusty sour dough bread on the side. If you’re like my husband, you’ll cut to the chase and use a serving bowl instead of an average, run of the mill soup bowl. No need to waste time going back for seconds when you can have your seconds first.
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