Kathryn is not only an interior designer (a 30-year veteran in the industry), but she is also a gracious hostess with extensive knowledge of tabletops and many beautiful collections. This fall Kathryn released her first book The Collected Tabletop that features this delicious clam chowder recipe that she has been making for years.
In the spirit of the season, Kathryn has kindly offered to give an inscribed copy of The Collected Table Top to one All the Best Reader. Simply leave a comment below telling us your favorite soup recipe for holiday entertaining and we will select one reader to recieve the book. A winner will be announced next Sunday, December 11, 2011.
Kathryn’s Clam Chowder
8 strips lean bacon, fried and crumbled
1 large onion, diced
1⁄2 teaspoon red pepper flakes
4 large potatoes, peeled and diced
1⁄2 pound whole clams, jarred and undrained
1⁄2 pound minced clams, jarred and undrained
1 can cream of celery soup
1 can evaporated milk (12 ounces)
Fry the bacon in a stockpot until crisp. Remove the bacon and set aside. Brown the diced onion in the bacon drippings. Add red pepper flakes and potatoes. Cover with water and cook until the potatoes are soft. Add clams and simmer about 7 minutes. Add soup and evaporated milk. Simmer 45 minutes. Salt and pepper to taste. Top with crumbled bacon just before serving.
The Necessary Verbiage: Contest closes on Friday, December 9, 2011 (11:59 pm PST). One reader will be selected at random by a third-party and announced on All the Best Blog on December 11, 2011. Good Luck!