Tuesday, December 22, 2009

Sherm's Christmas Clam Chowder (New England Style - White)

Clam chowder recipe with minced clams, bacon, onion, potatoes and milk. (plus a few more things)
* 4 (6 1/2 oz.) cans minced clams with juice
* 1 lb. bacon cut in bit size pieces
* 1 large chopped onion
* 3 stocks of chopped celery
* 8 to 10 medium potatoes, peeled and cubed
* 4 cups. water
* 3 tsp. salt
* 1/4 pd butter
* 1/2 tsp of Worcestershire sauce
* 1/4 tsp. pepper
* 1 can of beer
* 2 c. milk
* Garlic salt for favor it desired.
* If needed, 3 to 4 tbsp. cornstarch to thicken stock
* If garnish is desired sprinkle with chopped fresh parsley
In frying pan cook the bacon strips. While bacon is browning chop up onions and celery. Remove bacon from frying pan and place on paper towel to absorb excess grease. When cooled, cut or break the bacon up into 1/2" square chunks. Place chopped onions and celery in frying pan with bacon grease and simmer until the they are translucent in color. Remove chopped onions and celery from frying pan and place on paper towel to absorb excess grease. Set aside frying pan with bacon grease. Heat 4 cups of water in a soup pot. Add salt and pepper to the water. Peel and dice 8 to 10 medium potatoes. Put potatoes in the water and boil until they are soft and can be beaten easily with a fork.
Drain off excess water into a bowl for later use. Add 1/4 pound of butter to the hot potatoes and stir (don't completely mash the potatoes). In a sauce pan boil the 4 cans of clams in their juice until they are very soft. Add the clams, onions, celery, bacon and a teaspoon of Worcestershire sauce to the potatoes in
the soup pot. Stir together. Add the 2 cups of milk, 1 can of beer
and a cup of the potato water to the mixture. Continue stirring.
Thicken with cornstarch if necessary or add more potato water if soup is to thick. Let the soup simmer for 1/2 hour to blend flavors and burn off the alcohol. Add garlic salt for favor if desired. May be served with chopped fresh parsley garnish. Have some Tabasco or Tapatio on hand for those who like to spice it up.

Potato Soup variant -
Some people don't like clams so you make this recipe sans shell fish, divide the soup base into two pots after it's all mixed, and add the clams to just one of the pots.

Saturday, December 5, 2009

Summer Squash and Zucchini Casserole

2 medium yellow summer squash, diced
1 medium zucchini, diced
1 small onion, chopped
1 1/2 c shredded Monterey Jack cheese
1 c grated Parmesan cheese
1 1/2 c milk
2 eggs, beaten
1 c Minute Rice
1/2 tsp salt
1/2 tsp Italian seasoning
1/8 tsp pepper

Combine all ingredients in large bowl: mix well. Pour into greased 9 inch square baking dish. Bake at 375 degrees for 35 minutes or until liquid is absorbed. Makes 6 servings.