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Hi, everyone!

I finished my spring decorating this morning and my house feels officially de-winterized. I would have loved to infuse a little more Easter into my décor, but I just don’t have enough room, time, or the ability to be so specific. (I bet you can identify!) So, I put out little spring touches here and there. Today I put a birdcage with candle inside on my counter. I also have a few little bunnies here and there. They’re not so cutesy that they look "Easter," but they definitely look like spring. I also changed out the throw pillows and found some that are lighter in tone…you know, all those softer colors. It’s nice having a neutral couch—you can change it with the seasons!

I hope you’ve gotten all the winter out of your home. And, if your thoughts are on Easter (and how could they NOT be after you’ve seen those glow-in-the-dark eggs), how about a recipe? Maybe an Easter appetizer? Here’s a recipe from my childhood--Newport Beach Clam Chowder. It’s named after the beach where I spent many a day. My friend’s parents liked to go clam digging and this was the reward after a long day in the sand.

Ingredients:

• 1 onion, chopped

• 1 cup celery, diced

• 1 cup potatoes, diced and peeled

• Water, to cover veggies

• 1/2 cup butter

• 1/2 cup flour

• 1 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp garlic powder

• 2 cans minced clams, juice reserved

• Few cups milk

• 1 (8-oz) can of corn, drained

• 1 cup sour cream

Preparation:

1. Put the onion, celery, and potatoes in a large saucepan. Cover with water and cook over medium heat until the potatoes are just tender. Drain the water and set aside.

1. Melt the butter over low heat in a large stockpot. Add the flour, salt, pepper, and garlic powder. Stir until the mixture starts to bubble. Pour the reserved clam juice into the pot and then add enough milk to make about 4 cups of liquid. Stir over low heat until thick.

1. Add the cooked veggies to the pot as well as the clams and corn. Simmer on low heat for about 30 minutes, stirring occasionally. Remove the pot from the heat and stir in the sour cream. Let the soup sit for 5 minutes before serving.

It would be adorable to serve this chowder in little sourdough bread bowls at Easter. Make sure to save the tops for dipping—that’s the best part!

From my home to yours,
—Jill