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Food & Recipes

New England Clam Chowder

  • Serves: 6 – 8
  • Preparation Time: 45 minutes
  • Total Cooking time: 1 hour

With the recent spate of rainy weather reminiscent of the gray skies and crisp weather of the coastal towns in northern California, the idea of a large steaming bowl of New England clam chowder begins to sound more and more appetizing to the mind. While there are probably as many “secret” family recipes for this soup as there are families in the United States, there are probably only a few that distinguish themselves as great. While not boasting that this is one of those that ranks among truly “great”, it is a recipe I have worked on and adjusted to be what it is today, a simple to make yet rich and delicious soup that pleases the palate and fills your stomach.

Amount Measure Ingredients
2 lbs frozen clam meat or 1 32oz can whole clams
6 oz bacon, chopped
3 stalks celery diced
1 medium yellow onion chopped fine
6 large russet potatoes peeled and diced ½”
4 cups whole milk
2 cups heavy cream
4 tablespoon butter
½ – ¾ cup roux (equal amounts flour and oil mixed and heated thru)
2 – 3 drops Tabasco brand sauce
Salt and pepper to taste

To prepare:

Heat a large heavy stockpot over medium high heat; add bacon, celery, and onion. Stir constantly over heat not letting the onions caramelize (brown). Add the clams and potatoes and cover with water. Bring to a boil and simmer 20-30 minutes or until potatoes start to turn tender. Add the whole milk and return to simmer, then add the roux and return to a boil to thicken, being careful not to let it scorch. Add the heavy cream, butter, Tabasco, and salt and pepper to taste. Serve with oyster crackers or in a sourdough bread bowl.

Note: try adding 12 oz small shrimp and 8 oz imitation crab to the chowder just after adding the heavy cream for a delicious variation on basic clam chowder.

Chicken Masala

  • Serves: 6
  • Preparation Time: 20 minutes

If you are looking for a simple to prepare yet exotic meal, look no further. This dish is extremely easy to prepare, with a minimum of ingredients, and yet when you bring the bubbling dish out of the oven , no one will doubt it a bit when you insist you spent all day in the kitchen preparing such a seemingly complex and very delicious dish.

Amount Measure Ingredients
2 lbs Boneless skinless chicken (thighs or breasts will work equally well)
2 cups canned coconut milk
1-½ tablespoon Garam Masala
1 tablespoon Lime juice (fresh squeezed works best here)
1 tablespoon grated fresh ginger root (must be fresh ginger, dried will not work)
2 tablespoon soy sauce
1 teaspoon chicken base
1 tablespoon cornstarch mixed with 4 oz water

To prepare:

Cut the chicken into large pieces about 1-½ – 2 inch chunks. Combine with the garam masala, coconut milk, lime juice, soy sauce, and ginger. Pour into a deep casserole dish and place in a oven preheated to 375 degrees. Bake 45 minutes then combine chicken base, and cornstarch and water mixture, mix into chicken and cook additional 15 minutes until thickened. Serve hot, over rice and warm pita bread.

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