I love Cape Cod, it’s where I lived for many years growing up. The sounds of the ocean and the smell of the salt air bring me much…
The silent beaches and the calm waters of Nantucket Sound…
remind me of my late father. My father was the captain of the USCG Nantucket Lightship back in the 50’s, it sailed the waters off of Nantucket Sound warning ships of hidden shoals. The lightship below sat on my parents mantle next to a Nantucket basket, like a beacon on a stormy night it was always there.
I love to feel the warm sand between my toes…
rushing water as it swirls by my feet, pulling my feet deeper into the sand.
Seashells are like jewels from the sea, each one unique and special. I can’t resist picking them up, feeling them, and slipping them into my pocket to take home. A few months later…I feel a lonely shell in my coat pocket, and I remember…
The sounds of the seagulls cawing in the distance and the gently rolling waves, brings me to a hypnotized state of solitude & peace.
Charming saltbox homes with their weathered look dot the landscape. They’re so quaint…
Taking a peaceful stroll down on the boardwalk at sunset is a nightly ritual at Bass Hole in Yarmouth Port, MA.
My favorite beach on the Cape to visit is on Wing Island in Brewster, MA. A short hike on a wooded trail, over the marshes, leads you out to a beautiful secluded beach. The best time to visit this beach is at low tide, you can walk the tidal flats for what seems like miles to get to the waters edge, but that’s half the fun!
Cape Cod will always be home to me~
New England Clam “Chowdah” as we say here in our neck of the woods, is one of my all time favorite things to make. I don’t know why, but I tend to make it more in the summer. I love a good cup of thick hearty Chowder, the thicker the better! This recipe I found over 10 years ago, and it’s a no fail recipe. Are you enticed yet? You don’t need fresh clams for this one, which is why I like it. If you live in an area that doesn’t readily have fresh seafood, trust me, this is almost just as good.
New England Clam Chowder
2 slices lean bacon
1 medium onion, diced
4 Tbs. all-purpose flour
3 cans (6.5oz each) minced clams, juice drained & reserved
1 bottle (8oz.) clam juice
1 cup sodium reduced chicken broth
2 medium red-skinned potatoes, cubed
1 bay leaf
1/4 tsp. salt
1/4 tsp. dried thyme
1 cup half & half
1/8 tsp. cayenne pepper
In a large saucepot, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, crumble and set aside. Cook onion in bacon fat for 5 minutes, until soft. Add flour to pot and cook 1 minute, stirring constantly. Pour reserved clam juice, chicken broth, potatoes, bay leaf, salt and thyme into pot; bring to boil over high heat. Reduce heat to low and cook about 20 minutes or until potatoes are tender. Stir in half & half, clams, bacon and cayenne pepper. Simmer to heat through. Remove bay leaf and serve.