Classic Clam Chowder + Weekend Wrap Up

Hi there. Summer has been so busy as we are at the shore every weekend, and the last two weekends we have hosted friends which has been so much fun. I finally had a chance to read a bit on Sunday at the beach and fell promptly asleep! As much as I love entertaining it can be tiring. So, this post is a bit of a catch up post. I will be sharing my recipe for classic clam chowder or as our clams come from right off of Cockenoe Island I am officially calling the clam chowder recipe, Cockenoe Clam Chowder! I will get to that in a bit.

What is immediately on my radar is the fourth of July. We will host friends this Sunday for a BBQ and to watch the fireworks from the shore. I am thinking of making the best Mediterranean pasta salad to go with Mr. SB’s amazing ribs. I am searching for a good bar recipe that will withstand the heat and of course we will have s’mores as we always do. We toast the marshmallows on the fire pit. It should be a great weekend to celebrate! I will try to share next week (although I will be college touring again so it may be after that…).

So to get back to the clam chowder, Mr. SB discovered how to go clamming/oystering last summer. He even received his shell fishing license and bought all of the equipment (well Santa actually brought some of it). Of course he had to go clamming as soon as possible. We had so many oysters and clams (all delicious and so, so fresh) that I had about 8 cups extra. The clams you find on the East Coast can range from the softer shell steamers to what we call in RI, quahogs, which have a very hard shell and are generally quite meaty. They are perfect for chowder (I also love to steam them and dip into butter). So I used a basic soup recipe and added cream and of course the classic white pepper. I recommend buying white pepper if you do not have it as it makes a difference. Below is the recipe. Enjoy!

Cockenoe (Classic) Clam Chowder

Taste the ocean in this delectable and traditional New England clam chowder. Easy to make and freeze and the perfect use for any extra clams.
Course Appetizer, Soup
Cuisine American
Keyword Clam Chowder, Cockenoe, New England Clam Chowder
Prep Time 30 minutes
Servings 6 servings


  • 7 pounds clams scrubbed and rinsed. I steam them first (7 cups includes the shells – there will be less once shells are removed)
  • 3 cups water
  • 4 bacon strips
  • 1 medium-size Spanish onion diced small
  • 2 tablespoons flour
  • 3 large red or yellow potatoes cut into 1/2-inch cubes
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 1 cup heavy or light cream
  • 1 tsp white pepper (or to taste)


  • In a large soup pot over high heat, add clams to water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside. Picture of my steamed clams below.
    Cockenoe Steamed Clams
  • Clean your soup pot; then, over medium-high heat, sauté bacon until it’s browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel (you won’t use the bacon so use for something else). Add diced onion to pot and sauté until translucent.
  • Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.
  • Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to pot. Stir in parsley and cream; cook just long enough to heat clams through, about 3 minutes.
    New England Clam Chowder Mixture
  • We love this chowder with fresh bread and a green salad.


Often we steam our clams ahead of time as after clamming we want to cook them right away.  This preparation also reduces the work time when you are making the chowder.  You could also pre cut your onion and potatoes so that the chowder comes together very quickly.  

No-Bake Energy Bites

Hi all…Sunday Bread daughter here with a guest post. I made these no-bake energy bites for my mom on her birthday (her request), and they came out great! They are super easy to make and refrigerate well. My mom loves them for an afternoon snack or post workout. My sister and I think they taste like cookie dough. Yum. Healthy too apparently. Sometimes we double the health benefit by having one of these with my mom’s favorite blueberry cauliflower smoothie.

So here is the recipe for No-Bake Energy Balls.

Nutrition for No-Bake Energy Bites

These bites are super healthy. Flaxseed is full of omega threes and fiber. These energy bites also contain chia seeds which like flaxseed, contain omega threes and fiber, in addition to protein, calcium, and numerous antioxidants. The bites are also gluten free and if you would like them to be vegan you could sub out the honey and use maple syrup. Dark chocolate has magnesium and make the bites yummy. So no-bake energy bites are both delicious and nutritious!

No-Bake Energy Bites

No-Bake Energy Bites

These super simple energy bites are perfect for anytime whether it be a mid day pick-me-up or a post workout snack. They are easy to make and taste delicious!
Print Pin
Course: Snack
Cuisine: American
Keyword: Baking, Bites, easy, Energy, Healthy
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 12 bites
Cost: $5


  • Mixing Bowl
  • Measuring Cups
  • Large Spoon


  • 1 cup old-fashioned oats
  • 1/2 cup creamy nut butter – I like a combination of the Mixed Nut butter from Costco and Trader Joe’s Sunflower seed spread
  • 1/2 cup ground flaxseed
  • 1/2 cup chocolate chips – any kind you prefer
  • 1/3 cup honey
  • 1 TBS chia seeds
  • 1 tsp vanilla


  • Stir everything together until combined. Stir with a big spoon to really mix well.
  • Cover the mixing bowl or container and place in the refrigerator for an hour or until the mixture can be formed into balls without falling apart.
 I use my hands to form balls. Store the balls in the fridge.

Lentil Vegetable Soup

Hi there! So, yes it is June and at this point I would not expect to be sharing a post about lentil vegetable soup. However, with last weekend at 45 degrees and raining until late Sunday afternoon…I made a big pot of this soup, and it was delicious. It freezes beautifully and is super economical as it only uses a small amount of bacon. You can also easily make the soup vegan by omitting the bacon and using vegetable stock. I would also up the garlic and other spices in the vegan version to add some flavor. Lentils are very popular in France, and it is said that eating them on the first of the month brings luck. Now, to share a bit of info on nutrition.

Nutrition in lentil vegetable soup

Lentils are considered a pulse (funny word right?) and are very nutritious. They are full of protein, rich in nutrients and are good for digestion, heart health and more. According to Dr. Axe, “Lentils are considered a top “functional food” due to their high nutritive value, polyphenols, minerals, fiber and other bioactive compounds. While they’re known for providing protein and fiber, their polyphenol content is becoming the focus of ongoing research, since polyphenols are know play an important role in the prevention of degenerative diseases.”

While nutritious, I also find them delicious. Lentils have a subtle nutty flavor that pairs well with all kinds of vegetables. Lentils are also great room temperature, cold or hot as is the case with this soup. I love to make a batch and have them handy to add to salads and more. But right now, this soup fits the bill…enjoy!

Easy Lentil Vegetable Soup

Easy Lentil Vegetable Soup

Easy lentil vegetable soup is chock full of nutrition and taste.
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Course: Main Course
Cuisine: American
Keyword: Soup
Prep Time: 20 minutes
Cook Time: 38 minutes
Servings: 6 servings
Cost: $4


  • 4 slices bacon or omit if making vegetarian
  • 1 large onion chopped
  • 3 medium carrots peeled and chopped
  • 1 to 2 stalks of celery chopped
  • 2 cloves of garlic minced
  • 1 – 14 oz can diced tomatoes I like the basil, garlic version for even more flavor
  • 1 teaspoon fresh thyme
  • 1 cup lentils I use organic, green but you can use brown or red too
  • 1 teaspoon salt Or to taste
  • pepper to taste
  • 1/2 cup white wine
  • 4 cups chicken broth or use vegetable broth if making vegetarian
  • 2 cups water
  • 1 teaspoon balsamic vinegar
  • Dried herbs de Provence or Italian blend to taste


  • Brown the bacon in a large soup pot or dutch oven. Set aside and crumble. Leave bacon drippings in the pot. If making vegetarian, heat vegetable oil until hot.
  • Add onions, celery and carrots to the pot and cook, stirring occasionally, until softened. Add garlic, then stir in tomatoes and thyme. Cook for 30 seconds.
  • Stir in lentils, salt, and pepper; cover, reduce heat to medium-low. Cook 8-10 minutes.
  • Uncover, increase heat to high, add wine, and bring to simmer. Add chicken or vegetable broth and water, bring to boil, cover partially, and reduce heat to low. Add your dried herbs de Provence (or other dried blend).
  • Simmer for 20-30 minutes, until vegetables and lentils are softened.
  • Stir in vinegar, bacon if you are using it.
  • Top with some grated cheese and serve with some fresh bread for a delicious meal.