Pangea Nutrition Mediterranean diet for a healthier you

There is a lot of pressure to have the perfect beach body this time of year, but really being healthy should be the goal. For years now we’ve heard how healthy a Mediterranean diet is, but truthfully, do we know what that actually means? That’s where Pangea Nutrition comes in.

This is not a “diet” but a way to change your relationship with food without sacrificing flavor, blowing your grocery budget or taking the fun out of cooking. Plus they plan and deliver your meals which takes a lot of the guess work out of what you need to do.

The meals I got were chicken and salmon, with greens, beans, tomato, zucchini, walnuts, feta cheese, olive oil and balsamic vinegar. I would say I had or have cooked with every ingredient they sent, so there was no worry about odd flavors or being nervous about what I was trying.

They even sent a snack for in between lunch and dinner.

Basically, every time you prep dinner you’re prepping your lunch as well. My first night was chicken seasoned with salt, pepper and oregano, served with quinoa made with chicken broth and grated carrot with a side of sauteed spinach mixed with green onion, feta cheese, walnuts, raisins and some lemon juice. It was by far my favorite of the three recipes.

While making dinner, I was also setting aside foods for lunch. This meal was paired with a lunch of radicchio salad with the couscous topped with feta and walnuts. I don’t actually eat radicchio, but made it for my husband who loved it. I skipped ahead to the next lunch, which was arugula topped with feta, walnuts, pinto beans and pickled beets. The dressing recipe is simple and delicious. I was actually concerned that it wouldn’t have a great depth of flavor, but it really complimented the other flavors without being overwhelming.

The next dinner was walnut crusted salmon with balsamic glazed apples and sauteed spinach and radicchio, cooked with balsamic vinegar and a bit of garlic. I did have the spinach and radicchio, which loses its bitterness when cooked, especially with vinegar and honey.

The final meal was chicken again, this time served with sauteed zucchini and tomato. This was my least favorite, mostly because I am not a fan of zucchini.

My concerns were not the size of the dinners, there was plenty of food, but the lunches which were salads. But there was fat and protein in them which definitely made them more filling. The snack of mixed nuts definitely made a big difference getting me through the day. There was no mid-day lag with the meals.

Breakfast was left open, just suggesting to keep it healthy and balanced. You cannot skip breakfast with this plan, so please do not try.

The other recommendations were to keep salt intake low, drink plenty of water, do some form of exercise for 30 minutes a day and enjoy an occasional glass of wine if desired.

Aside from being a bit fussy with some of the ingredients, the meals consisted of items that are in my house on a regular basis, simply put together in a different style. Had I just gotten the recipes, without food I would have had the core ingredients on hand, which makes this lifestyle change so much easier.

The one part of the program I had an issue with was the actual recipe card. Each recipe has 3-4 steps, which isn’t hard. But instead of putting the notes on what to put aside to lunch in the middle of the dinner recipe instead of in a sidebar or at the bottom. For example, the first recipe had the vinaigrette recipe for lunches before the sauce I needed for dinner. The salmon recipe was the same, combining how to cook the apples with lunch prep.

The placement of those recipes slowed down my meal prep, mostly by distraction because after the first day I ignored what to do for lunch until I was packing up leftovers.

The other thing I would note is that if you do not cook regularly the prep work will take time.

Overall, I truly enjoyed the food, was very happy with how I felt even in just a couple days and look forward to making the recipes again.

Each week you get –

  • Someone else to do the shopping with your choice of delivery dates.
  • 3 lunches and 3 dinners for two people for about $150 or $12.50/meal.
  • Six healthy meals with little prep and cook time.
  • A variety of new recipes to try and enjoy.

Find out more or start your trial today by visiting them here –

Use code MedMon17 for 60% off through mid-June, in celebration of Modern Mediterranean Diet Month.



Go chalk crazy with Yoobi


You know when a product is good when you have all the kids on the block gathered on your driveway sharing nicely. This time it was sidewalk chalk that brought them together and that’s all thanks to Yoobi.

You see, Yoobi has brought chalk art to a new level with a wide variety of products, as well as some impressive color choices.

The first item opened were the chalk paints. My almost 12-year-old brought them outside to play with and she’s not even the that likes to draw. That’s how cool this item is!


Next came the stencils. which brought a different kind of skill to chalk drawing.yoobi



Then of course the freehand art that always happens.



At the end of at least an hour, if not more, a half dozen kids ages 7 to 12 were quietly amused by the chalk products. The driveway was so full we tracked chalk dust in for days until it rained. None of the kids moved from our driveway – which is the smallest of the three houses – that’s how into the art they were.

It is worth every penny to get these chalk art kits from Yoobi to have peace and quiet while the kids are outside having fun. And it’s not a lot of pennies actually! The chalk paint rollers are $1.99 each, while the stencils are $4.99 and a bucket of 60 jumbo chalk is $6.99.

Even better, Yoobi gives back. In just two years they impacted over 2 million kids. They support the Kids in Need Foundation donating school packs. They also partnered with The Starlight Children’s Foundation, which gave supplies to over 200 hospital school programs all across the U.S.


Every Yoobi purchase helps them help others. Yoobi chalk can be purchased at along with fun supplies for indoor play and goodies for adults, plus free shipping on orders $25 or more. It’s also available in Target stores.

Pharmagel celebrates 30 years of skin care innovation


Every time you look there is a new product that says it will basically give you the skin of a 10-year-old. From reducing fine lines and wrinkles, to firming skin and diminishing dark spots, we’ve heard it all and tried many month’s salary trying to find the perfect fit.

So why not start out with a company that has been around for 30 years instead?

Pharmagel Nourish Oil

Pharmagel has got to be the beauty industry’s best kept secret. Before I did my Mother’s Day guide I hadn’t heard of them myself and I have spent decades buying gook to battle combination skin.

Here’s what I know:

This is the happiest I’ve been with my skin in over a decade with very little effort to make it happen.

I love their Nourish Oil, which contains Sea Buckthorn – something I have been using a few years now to reduce acne inflammation – and combines it with other essential oils like Argan and avocado to not only reduce inflammation, but softens skin.

I am equally thrilled with their Glyco-8 lotion, which is a special 30th anniversary product. It combines glycolic acid and Magnesium Ascorbyl Phosphate with vitamins E and A which actually softens and brightens skin. It has no greasy residue and does not feel like there is a layer between my skin and the air. I put it on before bed, add some Nourish Oil to zap spots and I am done messing with my skin. I put in on after my morning shower and dust my face with a mineral powder with sunscreen for a light base that can be left as is or dressed up. After about a week of doing this I actually looked in the mirror and said outloud – “I look younger!”

And there’s more:

No matter what skin type you have or solution you prefer Pharmagel makes it. Not sure if you’ll like it? Check out their travel size options first.

In addition to the Glyco-8, Pharmagel has two other special 30th anniversary editions available – Hydra Cleanse which is a botanical face wash that uses oat extract and aloe vera to maintain skin’s moisture and for normal to dry skin the DN-24 Hydracreme, which uses Retinol instead of glycolic acid for the same results as the Glyco-8.

For the entire year they will have monthly special to celebrate 30 years of skin care innovation. Find them online here.



Enjoy summer in a bottle with Jack Daniel’s Country Cocktails Southern Peach

jack daniel's, peach

Jack Daniel’s latest country cocktail flavor will have the breeze flowing, waves crashing and bring you true peace.

And then you wake up….

When reality hits reach for Jack Daniel’s Southern Peach Country Cocktail. While it can’t actually transport you to a place where your co-workers are awesome, your children clean their rooms and your husband takes out the garbage, Jack Daniel’s has captured summer in a bottle with their collaboration with R&B singer K. Michelle.

Jack Daniel's, Peach“Jack Daniel’s is a brand with rich history. Also being from Tennessee, I’ve always appreciated how JD falls in line with my southern values,” says K. Michelle. “This collaboration with Jack Daniel’s Country Cocktails is a celebration of all those values, and I’m excited to share that with my fans.”

The premium malt beverage is along the lines of a wine cooler, but without the sugary sweetness. The peach flavor is authentic and doesn’t taste artificial in any way. It reminded me of my favorite sangria that is made with white wine and peach schnapps without all the work of slicing the fruit – or having to wait for peaches to be in season!

The fruity beverage is light enough to have as a pre-dinner cocktail without feeling like you had a drink. At 4.8 percent alcohol it’s at the very least half the strength of a glass of wine.

Jack Daniel’s Country Cocktails are premium malt beverages that come in eight flavors – Jack Apple, Black Jack Cola, Cherry Limeade, Berry Punch, Downhome Punch, Lynchburg Lemonade, Watermelon Punch, and now Southern Peach. Find them in a store near you.

Please drink responsibly.

Ben & Jerry’s launches ice cream inspired by Bob Marley

Ben & Jerry's, Bob Marley flavor
Credit: YouTube

Ben & Jerry’s just dropped an ice cream flavor in honor of Bob Marley and it’ll definitely be the hit flavor of the summer!

Aptly coined “One Love” after the musician’s iconic song, the flavor has a banana base with caramel swirls and textures of graham crackers, not to mention chocolate peace signs.

The flavor first hit freezer aisles over in the U.K. before making waves Stateside.

RELATED: Angelenos get a taste of the Museum of Ice Cream

Proceeds from the ice cream will benefit One Love Youth Camp, an organization headed by the Bob Marley Foundation and Partners for Youth Empowerment. The annual camp would benefit kids in Jamaica to instill that “one love” message Bob Marley held so dear. By partaking in workshops and activities in the creative fields, fifty students get to immerse themselves in the arts.

“Bob Marley stood for more than just music – he advocated for social change and inspired millions to think about peace, love, and equality,” said Jerry Greenfield, the co-founder of the brand. “Ben & Jerry’s has long strived to champion love and social justice, and by partnering with the Marley family we’re happy to play a small role in supporting Marley’s vision for a sweeter world.”

On May 22, Bob Marley’s eldest son, Ziggy Marley, will host a party in honor of the partnership and the flavor launch at the Roxy Theatre in West Hollywood.

Be sure to grab the ice cream flavor before it’s gone from the ice cream aisle.

Ergo Chef’s SHINZUI is a great all-round knife for any level chef [Review]


Every home cook has a knife preference. Some like to use paring knives for just about everything. Others like mid-range 5-inch utility knives. Me? I use 8-inch chef knives whenever I can.

Ergo Chef’s new SHINZUI chef knife is a great example why. It’s comfortable, strong and has enough space on the blade to swiftly maneuver ingredients off a cutting board. Oh, and it can cut! shinzui

The variety of things I used it for included hard and soft vegetables and meat. The precision I was able to achieve slicing onions to caramelize was impressive. A word of advice, keep your fingers tucked in so you don’t lose one.

This company says the knife was designed for precise slicing through all types of food product with a newly developed Japanese Super Steel blade with a patented design. The Japanese VG10 steel blade has 33 layers of softer Damascus steel per side for a beautiful one-of-a-kind pattern with each knife & a hard center core of VG10 Super Steel hardened to 60 HRC for long edge life.

It has a precision 15-degree cutting edge per side to provide easy cuts through vegetables, fruit, red meat, poultry, pork and fish.

This is definitely one of those knives you’ll use for a long time.


  • Damascus Blade Made in Japan: VG10 Japanese Super Steel Core with Our Custom Damascus Layer Patterns – Each knife pattern will be slightly different.  VG10 is a high carbon Japanese steel known for its samurai sharp edges and tough long lasting sharpness.
  • Edge: Double beveled 15 Degree’s per side for incredible strength and smoothest cuts through toughest foods.
  • Heat Treat: 60 HRC for superior long lasting sharpness and durability.  Tempered to perfection.
  • Handle: Black G10 fiberglass resin composite with red G10 stripes down both sides of the full tang.  A Mosaic center rivet and 2 stainless steel rivets complete the look and are polished for beauty. The G10 handle is one of the world’s strongest materials for lifetime of worry free use.
  • Blade Length: 8″
  • Blade Height: 2.25″
  • Blade Thickness: .090″
  • Handle Length: 4.9″
  • Handle Width: .880″
  • Handle Belly Height: 1.120″
  • Weight: 9.5 Oz.

Visit Killer Shrimp for National Shrimp Day on May 10

killer shrimp, california, national shrimp day

Killer Shrimp is the place to be on National Shrimp Day

When someone goes into a restaurant multiple times within a week, while always ordering the same thing and carrying a notepad; it is a safe bet that they are up to no good.  Sure, the person could be writing, studying or working, but more often than not, this scenario means someone is trying to figure out a recipe.  That’s what I was doing at Killer Shrimp.


The first time I went to Killer Shrimp restaurant was in the ’90s.  I went with my family to this chic hole-in-the-wall restaurant on the second floor of a mini-shopping center.  Technically, they only had two food items on the menu:  Killer Shrimp and Pecan Pie.  Now, some may call this a shrimp boil, but there is more to it than that.  It is one of the best tasting slow cooked concoctions ever created and I wanted to know what it was!

In the twentysomething years that have followed since my two year stint living in LA, and the subsequent 2-4 visits per year since, try as I may, the folks at Killer Shrimp in Marina Del Rey, California will not divulge the recipe.  The Pecan Pie is a secret too.

killer shrimp
Kevin Michaels, CEO Killer Shrimp


This recipe is a closely guarded secret.  Famed musician Lee Michaels would return from life on the road and make huge vats of spicy broth cooked shrimp and his son Kevin Michaels (CEO of the Killer Shrimp), would invite family, friends and neighbors to join in the feast of what is now known as Killer Shrimp.  Only Lee and his son Kevin know this 30-year-old secret recipe and they won’t share it.  Believe me, I have tried.

When I first tried Killer Shrimp I was a wuss when it came to heat.  For younger me, spice levels were always kept on the low-to-medium side of things—and that was with a vat of milk or huge dabs of sour cream or blue cheese nearby and tears flowed even with those accoutrements.  These days, my tolerance for heat is greatly improved.  I can even do the massively “Thai spicy” heat indicator when ordering my Sweet Basil Chicken lunch specials.  Back then, I found Killer Shrimp to burn my face off. But between the superb herby balance, perfectly cooked shrimp and exquisite spice blend, I couldn’t give up on eating it, powering through the delicious pain.

You could order Killer Shrimp “Original,” either shelled or unshelled (the latter is a better, albeit messier experience, but it should be tried authentically at least once) with plenty of bread for sopping up the broth or over rice or noodles.  I found the rice and noodle options to be a travesty. Why mess with perfection?

killer shrimp
Killer Shrimp

I wasn’t the only one who loved Killer Shrimp; they expanded.  Then in 2011, they made some huge changes to the menu and moved to a still local, but bigger, more beautiful waterfront location.  I was originally annoyed, perhaps even heartbroken, with this change. However, when I tasted their Grilled Hanger Steak, complete with bone marrow griddle cake, wilted spinach, roasted shallots, smoked bacon bordelaise and I almost changed my mind.  Their other offerings were all amazing and I dream of the bone marrow griddle cake, but the Killer Shrimp still remains in a class by itself.

killer shrimp
Grilled Hanger Steak with bone marrow griddle cake

I attempted to revisit the restaurant and not get any Killer Shrimp, but I was weak.  I couldn’t do it even though amazing Killer Crab Claws, Lobster Mac n’ Cheese, Asian Pork Drumsticks (an unbelievably perfect blend of sweetness and spice), Ahi Tuna Poke Bowl, Seared Ahi Tuna Szechuan and Killer Paella were on the table.

People who don’t like shrimp or vegetarians will also find delicious and original offerings on the menu.

In addition to great Happy Hour specials, cocktail lovers will have a ball at Killer Shrimp.  The full bar has something for everyone and their signature cocktails menu has a happy mix of classics and new favorites such as Pieces of Eight, Shrimp Killa, Smoky Paloma, Dark ‘n Stormy, The Westside, Killer Mai Tai and more offer some festive boozy fun and even the fruity frou frou drinks aren’t too sweet and have some nuance.

killer shrimp
Killer Shrimp Cocktails

So, what’s in the sauce?  I’m not sure.  I think it is tomato-based, either seafood or chicken stock is used.  There are lots of ingredients including:  herbs, garlic, peppers and spices—fennel seed, butter? Maybe a little citrus.

As my notetaking wasn’t truly successful, I created my own version of the recipe. It is my one family’s favorite dishes that I make for them.  I probably will never learn the actual recipe for Killer Shrimp, and while I am happy with my own, I will never stop going to Killer Shrimp in Marina Del Rey to taste their delicious offerings and hope to improve my own recipe.

Shrimp lovers should make Killer Shrimp in Southern California a destination location for some of the best food the world has ever known.

Find more information on Killer Shrimp in Marina del Rey, California go here.


Start to enjoy cooking again while spring cleaning your kitchen

Credit: UnSplash, Naomi Herbert

Spring is a time of year known for cleaning. What that usually means is pulling the couches and fridge away from the wall, scrubbing and dusting in, over and through everything in the house. Or it means lots of time in the yard, raking leaves, pulling weeds, mowing the lawn and generally getting sweaty, dirty and sunburnt. But when you’re done with all those chores you still have to make dinner.

I know! Exhausting! But maybe this year instead of putting so much effort into cleaning you can spend some time shopping for new and improved kitchen products that will make your life easier all year round.

Pots and Pans

When was the last time you replaced any of them or added to your set? Technology, especially for saute pans has exploded in the past couple years. Here are two brands that are affordable and easy to use.


From stovetop to oven to dishwasher the Hexclad pan is amazing for a quick sear or caramelizing veggies. Did we mention it’s virtually non-stick stainless steel? Plus their patented HexClad pattern allows you to get that great stainless steel sear with little or no oil, keeping your meals healthy and light.


Also dishwasher and oven safe, the T-Fal  ProGrade Titanium Nonstick Thermo-Spot is constructed to not only heat evenly, but the dot in the center tells you when the pan is hot enough! I love this for eggs and pancakes.


Someday you’re going to cut your finger off with those dull blades. Not sure what you need? Chef Ivan Flowers tells you about what you need and what to use them on in his cooking class on knives.

But what brand do you get? I have had my Henkel’s forever and got a secondary set when the style was on clearance last winter. But for the casual chef something simple and sharp can cut through any kitchen task.

We got to try the Ergo Chef SHINZUI Chefs Knife 8 Inch and instantly fell in love. The superior Japanese steel -vg10 Japanese super steel core is combined a 67 layer Damascus pattern, which makes each knife pattern slightly different, therefore one of a kind. The triple riveted handle is angled for comfort and precision. It comes in a beautiful box, which makes it great for gifting too! 

Countertop Electrics

So many gadgets so little space! If you don’t have a lot of storage there are two items that should be at the top of your list – a crock pot and a griddle. Crux Kitchen and Bella Housewares both have amazing lines of products to suite any space and lifestyle.

What you probably need most is a new toaster or toaster oven though. Once you start pushing the button twice or finding it easier to turn on the actual oven, it’s time to upgrade.

But if you do have a bit more space, I highly recommend a waffle iron. I got my first one over 20 years ago from my husband, then fiance, who was incredulous that that was what I wanted for Christmas. Just like the pans, technology has changed quite a bit with waffle irons, so it’s a great item to update.

Still have some space? A deep fryer, an espresso machine are great additions to any kitchen!



Even when you’re just grilling some hot dogs and burgers at the end of a long day, it’s a royal pain to scrub the crusties off the grates. That’s where the GrillBot comes in with their set it and forget it auto grill cleaner.

Pack your lunch again

Let’s be honest, as much as we try to reduce, reuse and recycle the plastic bags and old Rubbermaids are just that easy to use. I know I use baggies when I am pretty sure leftovers are going to get tossed – saves me some time, but totally not landfill friendly. Plus, let’s be honest, it can cost a lot to get reusable products, many of which don’t seal right.

Russbe saves the day with reusable bags and truly leak-free Bento lunch box. The 4-pack of bags is just $7.99 and the Bento box is $8.99. The slide grip technology on the Bento ensures even the kids can seal it up and the bags have expandable bottoms so they hold things like grapes and strawberries without the squish.


Don’t forget to bring your water! With the Puritii portable water filtration bottle you can refill anywhere and stay hydrated. Free of BPA/BPS or any other bisphenols and EA free the 25 oz. bottle is actually leak proof as well as dishwasher safe.


Official Doctor Who subscription block service to begin this month

The new Doctor Who subscription "block" from Nerd Block and BBC. Photo courtesy of Nerd Block.

From food, to makeup to clothing, subscription box services have been taking over our modern way of life. With the convenience and sometimes fun mystery of what one will receive in subscription boxes, these type of services make it a lot easier and exciting to get products you are interested in.

Many people know one of the most famous subscription box services, Loot Crate, where it takes a nerdy or geeky theme of the month and subscribers receive a mystery box of items related to that theme which often includes apparel, toys and accessories. The themes usually vary from comic books, to TV shows, to villains and much more. However, there are many other subscription services that cater to peoples’ interests. For example, Ipsy caters to makeup lovers and Cat Lady Box clearly caters to cat lovers.

People who love these subscription boxes will be thrilled to know that one of the most popular fandoms in the pop-culture world is getting its own official subscription box. Nerd Box and BBC have partnered up to create an official Doctor Who subscription box, or “block” as they call it. Whovians all over can now receive exclusive Doctor Who items that will be sent straight to their doorstep. Not only are these items exclusive but also collectible. Many people in the pop-culture and “geeky” community love collectibles from their favorite fandoms and with Doctor Who being so popular worldwide this is the perfect block for fans to get to receive the best items from their favorite show. Nerd Block states that this new block will “allow fans of the longest-running sci-fi television series to obtain exclusive and custom-curated officially licensed collectibles featuring their favorite Doctors, companions and characters. Subscribers of the Doctor Who Official Block will receive a range of unique items that will fuel their love of the iconic series and add to their anticipation of upcoming episodes.”

Each block is delivered bi-monthly, so unlike Loot Crate which delivers a monthly crate, this box is a bit more exclusive and subscribers can chose from three different delivery options. For one block, the price is $49.99. To get a better deal overall they are also offering two other buying options. $47.99 each for three blocks and $45.99 each for six blocks. The block will be able to be shipped to the U.S., Canada and the U.K.


The new Doctor Who subscription box by Nerd Block and BBC. Photo courtesy of Nerd Block

So if you are a Whovian or know someone who is, then this block is the perfect gift for yourself or someone else. Each block not only comes with exclusive items inside, but the box itself is designed to be a mini TARDIS so the actual box is considered a collectible as well. When you go to purchase a subscription, the website will ask you how long of a duration you want the boxes to be shipped and also a shirt size. So expect some fantastic apparel right off the bat.

With the new season of Doctor Who  just starting a few weeks ago, this block is a perfect and timely item that will really get the Whovian spirits high. To sign up to receive this amazing Doctor Who Nerd Block, click here. The time limit for subscribing ends in a week, so don’t miss your chance to receive this block of wibbly-wobbly timey-wimey items!

Cooking Class with Chef Ivan Flowers – Lesson 80 Clam Chowder

Cooking Class
Chef Ivan Flowers

In the last class I taught you how to make delectable Roasted Fingerling Potatoes. I hope you not only made them, but also made some unique dishes using them. Thinking about those potatoes led me to thinking about another one of my often requested dishes; New England Clam Chowder. New England Clam Chowder is the cream based one, Manhattan style is tomato based. The New England variety to me is like eating seafood ice cream! The pop of the fresh corn, the creaminess of the soup, the brininess of the clams all work together to create a salty/sweet bowl of lusciousness. It is a dish that has remained popular for years for good reason.

Before I get into the class, I want to talk about a technique you will be using in this recipe; a roux (pronounced roo). Roux is a French term for a thickener that is used in soups, gravies and sauces. It is equal parts fat (butter, oil, bacon grease etc.) and flour that is cooked together in a pan while being stirred. The starch of the flour gets suspended in the fat and that makes it distribute evenly into the liquid you are thickening. Without the fat, the flour would simply create clumps in the liquid. The key to a successful roux is in the cooking. It not only helps to get the flour suspended in the fat, but it also removes that raw flour taste. This is a technique you will use again and again.

Now let’s get cooking!

This recipe will serve four. For it you will need: one quart canned minced clams in juice, one ¼ cups small diced white onion, three tablespoons unsalted butter, two ½ cups peeled russet potatoes small diced, three tablespoons flour, two cloves minced garlic, one cup finely chopped celery, two cups fresh, uncooked corn kernels, ½ quart cream, ½ quart low sodium chicken stock, salt, pepper, knife, measuring spoons, large spoon, large stock pot with a lid and wooden spoon.

First thing to do is put the butter into the stockpot over low-medium heat. Next add in: garlic, onion, celery and potatoes. Cook uncovered and stir occasionally. You will cook this for about four minutes. You want the garlic and onions to be translucent. The potatoes will not be completely cooked, but do not worry; you want them to finish cooking as the soup cooks so they maintain their integrity. If you let them cook too long in the beginning they would fall apart and disappear into the soup.

Okay, now you are going to create the roux. Add in the flour and start stirring. Keep stirring and cook the roux for three minutes. Next add in the clams and all the juice. You are using canned clams in this recipe because it is so much easier than using fresh clams. Trust me it tastes just as good and you are not going through the time and expense of buying, shucking and cleaning the amount of clams needed for this dish. Make sure you add in all the clam juice, it adds a wonderful flavor. Once the clams are in the pot stir the soup and cook it, still uncovered, for an additional three minutes.

Next add in the cream and the chicken stock. You want to use low sodium stock because it allows you to control the seasoning. This is the same reason you are going to wait to add salt and pepper at the end of cooking the soup. Clams have varying degrees of brininess (read saltiness), the stock is also salty so if you salt and pepper before you have completely cooked all the ingredients together you run the risk of having an over-salted soup.

Now turn the heat up to medium and add in the corn kernels. You keep them raw and add them into the soup for the same reason; you want that fresh sweet corn pop when you eat the soup. If you cooked the corn or added it too soon, it would get mushy.

Stir the soup and cook it, still uncovered, until it comes to a simmer. Once at a simmer, continue to cook it uncovered for ten minutes. After ten minutes, turn the heat down to low and cover. Cook covered for ten more minutes, stirring occasionally.

The final step is to salt and pepper to taste. That’s it!

When I eat this soup I like to have a sourdough baguette with it. I rip off large chunks of the bread and dunk it into that fabulously creamy soup. You can also serve it with the traditional oyster crackers. Another nice touch is a few dashes of hot sauce on top. You really can’t go wrong with this soup. And now that you know how easy it is to make, I hope you eat it more often! Remember, as with any technique or recipe, the most important component is the cook’s heart. The heart is what helps you create delicious meals you’ll never forget.