Kai's "Old-Fashioned" Recipe Thread

[jaybird]

That's how I served it, because it sucks on buttered toast.

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[Jolie Rouge]

bwahahahahahahahahahaha !

Did you serve it to Chuckles that way ??

[Jolie Rouge]

Boutin's Enchiladas

20 oz. Cream Cheese
8 oz. Pepper Jack Cheese
2 oz. Diced Onion
2 oz. Diced Bell Pepper
1 tbl. Cumin
1/2 tbl. Chili Powder
1 tbl. Red Pepper
1 tbl. Black Pepper
1/2 tbl. Granulated Garlic
2 lbs. Crawfish Tails (Rinsed & Drained)


Heat and soften cheeses. Sautee veggies in separate pan, then add cheese. Add seasonings to cheese and sauteed veggies. Finally, add crawfish tails and mix together.



Holly Clegg's Vermicelli with Fresh Tomatoes

When tomatoes are in season, here's an incredible and satisfying recipe.

2 pounds tomatoes, chopped
1 onion, chopped
1/2 teaspoon minced garlic
1 tablespoon dried basil leaves
1/3 cup olive oil
Salt and pepper to taste
1 (16-ounce) package vermicelli
1 cup shredded reduced-fat Cheddar cheese, optional

Mix tomatoes, onion, garlic, basil, olive oil, and salt and pepper together in bowl. Let stand at room temperature for one hour. Cook vermicelli according to directions on package, omitting oil and salt. Drain and toss with sauce. Sprinkle with cheese and serve.

Makes 8 servings


Nutrition information per serving
Calories: 324
Protein (g): 9
Carbohydrate (g): 50
Fat (g): 10
Calories from Fat (%): 28
Saturated Fat (g): 1
Dietary Fiber (g): 3
Cholesterol (mg): 0
Sodium (mg): 15
Diabetic Exchanges: 3 starch, 1.5 vegetable, 1.5 fat



For more recipes visit Holly's website: www.hollyclegg.com

[the fugative]

Lemon and Thyme Potato Gratin


• 2 tbsp. unsalted butter, cut into small pieces, divided, plus extra melted for pan

• 2 lb. Yukon gold potatoes, peeled and sliced very thin, divided

• 2 tsp. chopped fresh thyme leaves

• 1/8 tsp. freshly grated nutmeg, divided

• Zest of 1 lemon, finely chopped (about 2 tsp.), divided

• Salt and freshly ground pepper to taste

• 1 c. whole milk

Adjust rack to center and preheat oven to 400 degrees. Place a baking sheet on rack below. Brush a 10-by 5 1/2-inch gratin dish with melted butter. Cover bottom of gratin dish with one-third of the potato slices in an even layer. Sprinkle potatoes with one-third of thyme, nutmeg and lemon zest and season with salt and pepper. Dot with 1 tablespoon butter. Add a second layer of potatoes, thyme, nutmeg and lemon zest and season. Top with a third layer of potato slices. Pour milk over potatoes. Sprinkle with remaining third of thyme, nutmeg and lemon zest and dot with remaining butter. Season to taste with salt and pepper. Cover with foil and bake for 40 minutes. Remove foil and continue to bake 10 to 20 minutes, until top is golden brown and potatoes are tender when pierced with tip of a knife. Serve immediately.





Corn, Red Pepper and Zucchini Chowder


• 8 ears fresh corn, kernels sliced from cob (about 4 c.) and reserved; cobs reserved for stock

• 8 c. vegetable stock

• 2 tbsp. unsalted butter

• 1 large white onion, peeled and chopped

• 2 ribs celery, chopped

• 2 leeks, rinsed well and chopped

• 2 red bell peppers, cored, seeded and chopped

• 2 tsp. dried thyme leaves

• 2 bay leaves

• 2 tsp. kosher salt

• 1/4 tsp. cayenne pepper

• 6 medium Idaho potatoes, peeled, halved lengthwise and cut into 1-in. cubes

• 1 zucchini, halved lengthwise and sliced

• 1/2 c. heavy cream

• 1 tsp. minced fresh garlic

• 1 bunch fresh chives, sliced into 1/4-in. strips

In a large stock pot over medium heat, combine corn cobs and vegetable stock. Bring to a boil, reduce heat, partially cover and simmer for 30 minutes. Remove cobs with a slotted spoon and discard. Reserve 6 cups of stock. In a large stock pot over medium heat, melt butter. Add onion, celery, leeks and red pepper and sweat until tender, about 4 minutes. Add thyme, bay leaves, salt and cayenne and stir to coat vegetables. Add corn, potatoes and reserved stock and bring mixture to a boil. Reduce heat, partially cover and simmer 30 minutes. Add zucchini and simmer for 5 minutes. Stir in heavy cream. Remove bay leaves and purée about one-quarter of chowder in a blender or food processor until smooth. Return purée to stock pot and mix well. Remove from heat and stir in fresh garlic. Ladle chowder into bowls and garnish with sliced chives.

[Gumball1960]

Low Fat Key Lime Pie

Ingredients for Crust:

1 1/4 cups fat free graham cracker crumbs
1 1/2 tablespoons light margarine, cut into small pieces
1 1/2 tablespoons honey

Ingredients for Pie:

2 teaspoons unflavored gelatin
1/2 cup key lime juice
2 eggs, divided
1 can fat-free sweetened condensed milk
1/4 cup evaporated skim milk, chilled
1 teaspoon lime zest

Place fat-free graham cracker crumbs, light butter and honey into a
food processor and pulse till crumbly. Pour crumb mixture into 9-inch
pie pan, spread evenly, and press into place. Bake at 350° F. for
approximately 8-10 minutes. Cool.

Pour the lime juice into a large mixing bowl, sprinkle the gelatin over
the juice and let stand for 5 minutes. Stir to dissolve.

Beat 1 whole egg and 1 egg yolk until thick and lemon colored,
approximately 5 minutes. Add gelatin mixture and condensed milk.
Beat at low speed until just combined.

In a medium saucepan, simmer 2 cups water. Place the bowl with
the egg mixture over the saucepan to heat but DO NOT boil. Heat
approximately 10 minutes. Remove from heat and cool until mixture
begins to set. Beat again till creamy and smooth.

Beat chilled evaporated skim milk until doubled and fold into the
above mixture. Add lime zest and fold in.

Pour into prepared pie shell and refrigerate at least 3 hours.

Servings: 10
Calories: 210
Fat grams: 3

[jaybird]

Yes I did. But he didn't care for it w/ cream cheese & Ritz crackers either.

The City Saloon her serves this awesome stuffed pepper soup. Anyone have the recipe? Also need a kick*ss clam chowder recipe...tried and true though, I can dig one up off the net. In fact, mine is pretty good, but Sarah's b/f was looking for one.

And I need RED BEANS & RICE help! Making it Thursday or Friday & I forget how!

[Jolie Rouge]

Chowder !

Chowder ?

CHOWDER !?!


don't know nutin 'bout no "chow -da" ....



Cream of Louisiana Oyster and Fleur-de-Lis Soup

Other than New Orleans Oyster Soup, the famous Oyster and Brie Cheese Soup stands out as one of the most sought after bisque recipes. Here in south Louisiana, we have taken the liberty to incorporate the Fleur-de-Lis triple cream cheese of Bittersweet Plantation Dairy to create a soup that is sure to rival either recipe.


1 quart of P&J oysters w/liquid
¼ pound butter
1 cup minced onions
1 cup minced celery
¼ cup minced green bell pepper
1 tbsp minced garlic
¾ cup flour
1 quart chicken stock
1 quart heavy cream
16 oz. Bittersweet Plantation Dairy Fleur-de-Lis fromage triple cream
¼ cup minced red bell pepper
salt and pepper to taste
¼ cup chopped parsley
¼ cup sliced green onions


Drain oysters and reserve oyster juice. In heavy sauce pan, melt butter over medium-high heat. Sauté onions, celery, green bell pepper and garlic until vegetables are tender, approximately 3-5 minutes. Add flour and blend well into the vegetable mixture. Add chicken stock and oyster liquid, whisking well into the roux. Slowly add heavy whipping cream until all is well blended. Bring to a rolling boil, reduce to simmer, and cook approximately 10 minutes, stirring occasionally. Cut wheels of Fleur-de-Lis into 8 pieces. Add cheese including rind into the soup, stirring constantly until cheese has melted. Cook 5 additional minutes. Strain the soup through a china cap or strainer to remove seasonings and any unmelted rind. Add oysters and red bell pepper. Season to taste using salt and pepper. Garnish with parsley and green onions. Once oysters are curled and puffy but not overcooked, the soup is ready to serve.



Veloute of Boiled Crawfish, Corn and Potatoes


One Saturday afternoon immediately following a crawfish boil, I noticed a table still piled with boiled crawfish, corn and potatoes. With the help of a few friends, we peeled the crawfish and, using the shells, made a boiled crawfish stock. I guess the rest of the story is obvious. This wonderful soup was created!


2 pounds boiled crawfish tails
1 cup shoepeg corn
6 small potatoes, cubed
1 cup melted butter
1 cup onions, chopped
1 cup celery, chopped
1/2 cup red bell pepper, chopped
1/4 cup garlic, chopped
1 cup flour
2 1/2 quarts crawfish stock
1 pint heavy whipping cream
1 cup green onions, sliced
1 cup parsley, chopped
salt and white pepper to taste
Louisiana Gold Pepper Sauce to taste

In a 1-gallon stock pot, place the shells of the boiled crawfish along with any remaining onions, lemons, etc. Add 3 quarts of cold water, bring to a low boil and cook for 30 minutes. This will impart a concentrated boiled crawfish flavor into the water. If you do not have boiled crawfish, simply boil the corn and potatoes in water lightly seasoned with crab boil for the same effect, or use chicken stock. Once stock is flavorful, strain and reserve 3 quarts of liquid. Once the stock pot has been cleaned, place over medium-high heat, add butter and sauté the onions, celery, bell pepper and garlic until wilted. Add the corn and continue to cook another 3-5 minutes. Sprinkle in flour and stir until well blended. Slowly pour in the crawfish stock, stirring constantly until the consistency of a creamy soup is achieved. Bring to a low boil then add 1/2 of the crawfish and all the potatoes. Cook until potatoes are tender, but not mushy. Add remaining crawfish, heavy whipping cream, green onions and parsley. Season to taste using salt and pepper. You may wish to add a bit more of the crawfish stock to retain the desired consistency of the soup.



Crawfish and Mirliton Bisque


Mirliton, or chayote squash, was a gift from the Canary Islanders to the Creoles back in 1765. It is hard to imagine any bayou garden being complete without a mirliton vine growing over an arbor. It is truly one of Louisiana’s most versatile vegetables.

6 mirliton
1 pound crawfish tails
1/2 pound tasso, julienned
1 cup butter
1 cup onions, diced
1 cup celery, diced
½ cup red bell peppers, diced
1/4 cup garlic, minced
½ tsp nutmeg
1 tbsp fresh tarragon
1 cup flour
2 1/2 quarts shellfish stock or water
1 pint heavy whipping cream
1 cup green onions, sliced
1 cup parsley, chopped
salt and white pepper to taste

Split mirliton lengthwise through the center and poach in lightly salted water for approximately 45 minutes or until tender. The mirliton will be perfectly cooked when a fork can be inserted easily into the pulp. Remove and cool. Once cool, scoop the meat from the mirliton using a teaspoon, discarding the seed and shell. Drain and set aside. In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic and tasso. Sauté 3-5 minutes or until vegetables are wilted. Add nutmeg, tarragon and flour and using a wire whisk, stir until white roux is achieved. Do not brown. Add crawfish and shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Add mirliton, blending well into the mixture. Bring to a low boil, reduce to simmer and cook 30 minutes. Add heavy whipping cream green onions and parsley. Allow to cook an additional 5 minutes. Season to taste using salt and white pepper.


{{ although we have another three months brfore it can be considered "Gumbo Weather; I'll give this one for you poor souls in da Frozen Nawth ...}}


Chef John Folse's Chicken, Oyster and Andouille Gumbo


The Cajuns of south Louisiana often included andouille and oysters in a holiday gumbo. Normally, a sack of gulf oysters would be purchased the day before the celebration where half would be opened for the gumbo and the other half consumed on the spot with a dash of hot sauce. Serve this gumbo on Christmas Eve and you will be duplicating an age-old bayou tradition.


1 (4-5 pound) stewing hen, cut into serving pieces
4 dozen freshly shucked oysters, reserve liquid
1 pound Jacob's andouille, sliced*
1 cup vegetable oil
1 1/2 cups flour
2 cups onions, diced
2 cups celery, diced
1 cup bell pepper, diced
1/4 cup garlic, minced
3 quarts chicken stock
2 cups green onions, sliced
1 cup parsley, chopped
salt and cracked black pepper to taste


In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic and cook approximately 3-5 minutes or until vegetables are wilted. Add hen and andouille, blend into vegetable mixture and sauté 15 minutes. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer and cook approximately one hour. Add oysters and liquid and cook an additional 10 minutes. Blend in green onions and parsley and continue to simmer until oysters begin to curl at the edges. Season to taste using salt and pepper and serve over cooked rice..

*You can find Jacob's Andouille at 505 W. Airline Hwy., LaPlace, LA 70068. Phone985) 652-9080

[Jolie Rouge]

Corn and crab chowder

1/4 cup chopped green onions
1 small clove garlic, chopped
1 to 2 tbls. butter or margarine
2 cans cream of potato soup
1 1/2 soup cans filled with whole milk
1 (8-oz.) pkg. cream cheese, softened
1/2 tsp. pepper
1 (6-oz.) can white crabmeat
1 can whole-kernel corn, with liquid

Sauté onions and garlic in butter until tender. Blend in soup, milk and cream cheese. Add pepper, crabmeat and corn. Bring to a boil; reduce heat; cover and simmer 10 minutes.

Serves 4.



Skellett's potato soup


3 to 5 medium potatoes, peeled and cubed
1 (10 1/2-oz.) can Cheddar cheese soup
2 cups water from cooked potatoes, divided
1/2 to 3/4 cup chopped green onions
1/2 tsp. salt
1/2 tsp. black pepper
8 ozs. sour cream
3 slices cooked bacon, crumbled into small pieces for garnish

Put cubed potatoes, about 1/2-inch dice, into enough boiling water to cover. Cook on stove-top over medium-high heat until soft, but not mushy. Drain off all but about a cup of water. Reserve another cup of water for use if needed. Transfer potatoes and 1 cup of potato water to slow cooker. Add in Cheddar cheese soup, green onions, salt and pepper. Cook for 2 hours on Low and add in sour cream. If soup seems too thick, add in more of the potato water. Continue to cook another hour on Low. Just before serving, garnish with crumbled bacon.

Serves 4.


-- Jake Skellett WBRZ Weatherman



Garlic soup


While I'm doing last-minute preparation in the kitchen, I serve this in cups to my guests. They love it.

2 tbls. olive oil
1 1/2 cups sliced onions
1/3 cup peeled garlic cloves (12 to 14)
3 bay leaves
1/2 tsp. salt
7 turns of fresh ground black pepper
2 qts. chicken stock
1 tbl. minced garlic
1 tsp. fresh chopped basil
1 tsp. fresh thyme
2 cups diced French bread
1/2 cup half-and-half
1/3 cup grated fresh Parmesan cheese
1 cup croutons

Heat oil and add onions, garlic cloves, bay leaves, salt and pepper. Sauté about 6 minutes. (Onions should be golden brown). Stir in stock, minced garlic, basil and thyme and bring to a boil. Reduce heat and simmer, covered, for 40 minutes. Return to high heat and whisk in bread and half-and-half until bread has disintegrated, about 10 minutes. Whisk in Parmesan cheese. Remove from heat. Purée soup in blender. Top with croutons.

Serves 6.



-- Adapted by Judy Noland from Emeril's "New Orleans Cooking"


-- Recipe provided by Theda Booth and Laura Broussard from "Cher … It's Good!," published by the Louisiana Garden Club Federation Inc. in 1994 in celebration of the 60-year anniversary of the Baton Rouge Garden Club

Note: Copies of the cookbook can be ordered from LGCF, 1606 Water St., Lecompte, LA 71346, for $15 plus $3.25 shipping and handling, per book.

[the fugative]

SOUP



Stuffed Pepper Soup


1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice

In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.




Bell Pepper Soup

8 cups Water
3/4 cup Basmati brown rice
1 1/2 cups Diced yellow onions
1 1/2 cups Red or green peppers; dice
2 1/2 cups Red or green peppers; chop
2 cups Chopped celery
3/4 cup Diced carrots
6 Garlic cloves; minced
2 teaspoons Crushed oregano leaves
1/2 teaspoon Ground celery seed
12 oz Tomato paste
2 1/2 teaspoon Mild chili powder
3 tablespoon Tamari soy sauce

In a 5-6 qt pot bring to boil water, rice onion, & diced bell pepper. Reduce heat & simmer covered for about 25 min or until rice is a little tender. Add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed and tomato paste. Continue simmering 20-30 min or until added veggies are tender and rice is completely cooked. Add chili powder, tamari and salt to taste. Simmer 5 min or until flavors are well blended. Adjust seasonings to taste. You can also add a few table spoons of powdered vegetable broth to make a creamier broth.





STUFFED PEPPER SOUP


1 CUP CHOPPED ONION

1/4 CUP CHOPPED CELERY

1 CLOVE GARLIC, MINCED

2 CUPS CHOPPED GREEN BELL PEPPER

2 TABLESOOPS VEGETABLE OIL

1/2 POUND LEAN GROUND BEEF

1(16 OZ.)CAN CRUSHED TOMATOES

1/2 CUP TOMATO JUICE

1/4 CUP UNCOOKED RICE

3 CUPS WATER

2 TABLESPOONS CHOPPED FRESH PARSLEY

2 TEASPOONS WHITE SUGAR

1 TEASPOON SALT

1 TEASOOP.GROUND BLACK PEPPER

1/4 TEASPOON GROUND CINNAMON


SAUTE ONION, GREEN PEPPER, AND GARLIC IN OIL JUST UNTIL TENDER.DO NOT BROWN

STIR BEEF INTO VEGETABLES AND COOK UNTIL BEEF IS BROWN;ABOUT 10 MINUTES.

DRAIN, RETURN TO PAN AND STIR IN RICE. ADD TOMATOES, JUICE, WATER, PARSLEY, SUGAR, SALT AND PEPPER TO THE BROWNED MIXTURE. COVER AND SIMMER 45 MINUTES OR UNTIL RICE IS TENDER. ADJUST LIQUID IF NECCESSARY. STIR IN CINNAMON. TASTE FOR SEASONINGS. GARNISH WITH PARSLEY








Stuffed Pepper Soup


2 pounds ground beef
1 (25-ounce) can tomato sauce
1 (28-ounce) can diced tomatoes, undrained
2 cups cooked Converted rice
2 cups chopped green peppers
3 beef bouillon cubes; or 1 (14-ounce) can beef broth
1/4 cup brown sugar, firmly packed
2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
3 dashes Worcestershire sauce
1 quart water
Grated cheese, for garnish
Diced peppers, for garnish
In a Dutch oven or a large pot, brown the ground beef. Drain. Add the tomato sauce, tomatoes, rice, 2 cups chopped peppers, the beef cubes, brown sugar, salt, black pepper, garlic powder, Worcestershire sauce and water. Bring to a boil.

Reduce the heat, cover and simmer for 30 to 40 minutes or until the peppers are soft.

When serving, add grated cheese and diced green peppers for garnish.




Red Bell Pepper Soup


4 cups vegetable broth
2 jalapeno chiles, split lengthwise, deveined and seeded
1 large red potato, peeled and chopped
4 plum tomatoes, seeded and diced
2 tablespoons olive oil
2 large garlic cloves, crushed
4 red bell peppers, seeded and chopped
Salt and freshly-ground black pepper, to taste
1/2 cup milk
1/2 cup heavy cream
Zest and juice of 1 lime
1 cup sour cream, garnish
Chopped fresh cilantro, garnish

Place the broth in a large saucepan. Add the chiles, potatoes, and tomatoes. Bring to a low boil over medium-high heat, then reduce the heat to medium-low. Simmer, covered, 20 minutes. Remove the chiles.

In a large frying pan, heat the oil over medium heat. Saute the garlic and peppers 10-15 minutes, or until soft.

Combine the garlic and peppers with the broth, potatoes, and tomatoes in a blender. Process until smooth.

Return the mixture to the saucepan and season with salt and pepper. Add the milk and cream, blending thoroughly. Reheat over low heat, so the soup does not boil. Add the lime zest and juice.

Transfer to individual serving bowls. Garnish with a spoonful of sour cream and cilantro.





Pepper Pot Soup


1/4 lb salt pork
1-1/2 lbs short rib of beef, 3" pieces
1-1/2 lbs stew beef chunks, cut into 2" cubes
12 cups water
1/2 teaspoon dried thyme
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 large onion, peeled and diced
2 cloves garlic, crushed
2 scallions, with some tops (cleaned and sliced)
2 tablespoons salad oil
1 large green pepper, cleaned (and chopped)
10 ounces fresh spinach, washed, trimmed
10 ounces fresh kale, washed and trimmed
1 can okra, drained (15-1/2 oz.)
4 medium sweet potatoes, peeled and cubed
1 large tomato, peeled and cubed

Put salt pork and short rib pieces in a large kettle; brown ribs
on all sides.
Add stew beef and brown on all sides.
Pour in water and slowly bring just to a boil.
Skim.
Add thyme, salt, and pepper.
Lower heat and simmer, covered, 1 hour, occasionally removing any
scum that rises to the top.
While meat is simmering, saute onion, garlic, and scallions in
heated oil in a skillet until tender.
Add green pepper and saute 1 minute.
Remove from heat and set aside.
After meat has cooked 1 hour, add sauteed vegetables and other
ingredients to the kettle.
Continue to cook slowly, covered, about 30 minutes, until
vegetables and meat are cooked.
Remove from heat and cool slightly.
Take out short ribs and cut off and discard any fat.
Cube meat and return to kettle.
Reheat, if necessary.

[Jolie Rouge]

{{showoff}}

[the fugative]

Originally posted by Jolie Rouge
{{showoff}}

{{{Jolie}}}


Clam Chowder




1/2 pound bacon, medium dice
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
1/2 cup chopped celery
1 carrot, peeled and diced
3 bay leaves
1 tablespoon chopped fresh thyme
1/2 cup flour
1 pound white potatoes, peeled and medium diced
4 cups clam juice
2 cups heavy cream
2 pounds little neck clams, shucked, chopped
2 tablespoons finely chopped parsley
Salt and pepper

In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed




Manhattan Clam Chowder


4 slices bacon, 1/2-inch pieces
1 onion, chopped
3 carrots, sliced
3 stalks celery, sliced
1 bay leaf
1 teaspoon red pepper flakes, crushed
1 teaspoon tarragon
1 large can peeled tomatoes, quartered
4 cups canned clam juice
3 potatoes, peeled and cubed
Fresh parsley, chopped
2 cans clams, chopped

In heavy kettle cook bacon over a medium heat until fat is released. Add onion and saute until soft. Add carrots and celery and stir to coat. Add bay leaf, red pepper flakes and tarragon. Cook vegetables and seasonings until tender. Add tomatoes and clam juice. Bring to a simmer. Add potatoes and simmer until tender, about 20 minutes. Add parsley and clams. Simmer for 10 minutes more and serve




Clam & shrimp chowder

1/4 cup Butter
1 large Onion, chopped
2 Celery stalks, chopped
2 Potatoes, peeled, diced
1 1/2 tsp Fennel seeds
2 tbsp All-purpose flour
1 tsp Paprika
1 3/4 cup Chicken stock
1 can Baby clams, drained (10 oz)
4 oz Cooked peeled medium shrimp
thawed if frozen
1 Red bell pepper, seeded
diced
3/4 cup Frozen corn, thawed
2/3 cup Half-and-half
Salt to taste
Fresh ground pepper to taste
Fresh dill sprig

Melt butter in a saucepan.
Add onion, celery, potatoes and fennel.
Cook gently 5 minutes, stirring frequently.
Blend in flour and cook 1 minute.
Stir in paprika and stock and bring to a boil, stirring constantly.
Cover, reduce heat and simmer 15 minutes, stirring occasionally.
Stir in clams, shrimp, bell pepper and corn.
Simmer 5 minutes.
Stir in half-and-half, salt and pepper.
Garnish with dill sprig, if desired, and serve hot.
Add 1 tablespoon chopped fresh parsley or cilantro just before serving

Note- omit paprika and add 1 teaspoon curry powder