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Tomales Bay and Point Reyes: RV Camping, Kayaking and Exploring (Ep. 9)

Explore Tomales Bay and the Point Reyes National Seashore camping with us at Stemple Creek Ranch and Bianchini Ranch in this episode of Airstream Expeditions. Stemple Creek Ranch reservations can be made here https://www.hipcamp.com/en-US/land/ca... Bianchini Ranch stay can be booked through the Harvest Host program In this episode we explore the Tomales Bay State Park, Kayak in Tomales Bay, explore the Point Reyes Seashore and Point Reyes Station, take a tour of the Hog Island Oyster Company, enjoy dinning on fresh oysters, go clamming for Washington and Gaper (horse neck) clams and have dinner at the Point Reyes Farmstead Cheese Company. Clam Chowder Recipe 10 cup yield- 10-12 servings Ingredients 6 ounces of pancetta and cut into 1/3-inch pieces 2 tablespoons unsalted butter 2 medium onions (12 to 14 ounces), cut into 1/2-inch pieces 3 cloves garlic, finely chopped 3 stalks celery (4 ounces), cut into 1/3-inch pieces 5 to 6 sprigs fresh thyme, leaves removed and chopped (2 teaspoons) 2 dried bay leaves 1-2 pounds Yukon gold or other all-purpose potatoes, peeled and cut into 1/2-inch dice 50% Clam juice and 50% water to cover potatoes 6-8 Pismo clams, diced meat 2 cups heavy cream - 16 oz Freshly ground black pepper 2 tablespoons chopped flat-leaf parsley, for garnish 2 tablespoons minced fresh chives, for garnish Directions Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until salt pork is a crisp golden brown. Remove from pot; set aside. Add butter, onions, garlic, celery, thyme, and bay leaves. Sauté, stirring occasionally with a wooden spoon, until onions are softened but not browned, about 10 minutes. Add potatoes and strained clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover Increase the heat, and bring to a boil. Cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10-20 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch. NOTE- This is a homemade clam chowder, no flour or cornstarch. The chowder is meant to be thick with in ingredients, not a thickening agent. Remove pot from the heat, and stir in diced clams and cream. Season to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has completely chilled. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that clams, potatoes, and onions are evenly divided. Sprinkle with parsley, chives, and reserved pancetta cracklings. Filmed July 2023 CREDITS * All music in this episode is licensed from Epidemic Sound http://epidemicsound.com. * All stock phots and videos in this episode is licensed from Canva http://canva.com. ABOUT US Welcome to Airstream Expeditions. We focus on RV travel and outdoor adventure. We enjoy hiking, fishing, scuba diving, kayaking and exploring new places. We're based in Pasadena, CA, and invite you to come along on our travels as we explore the United States and Baja California. Erica and I are avid travelers and love adventure. We are not full timers and we try to get out and explore as much as we can. We hope to provide you with the information needed to plan your next adventure. We'll also provide tips and insight on the equipment we use and Airstream travel trailer maintenance tips. We hope to be your one stop shop for planning and travel videos to make your next outing a great one! So, if you feel this channel is helpful, we would appreciate and be grateful if you would subscribe to make sure that you catch every episode. Also, don't forget that now is the time to.... GET OUT AND EXPLORE!