Clam Chowder

It's winter and soup weather!  This is a wonderful recipe for a  large pot of Clam Chowder.  I've been making this for 25 years and it is always a big hit...... enjoy!

Clam Chowder

¼ pound bacon, diced

6 stalks celery, cut thin

2 medium onions, finely chopped

2 tablespoons butter

1 quart chicken stock

Black pepper, to taste

½ teaspoon thyme ( leaves, not ground)

1 ½ pounds potatoes

8 tablespoons butter

6 tablespoons flour

1 quart milk, hot

20 oz minced clams

Chopped parsley for garnish

OPTIONAL  4 very ripe tomatoes, diced. 

In a large stock pot, bring 2 cups of water to a boil.  Blanch the bacon in the boiling water for about 2 minutes. Drain the bacon.

In the bottom of that large stock pot, sauté celery and onions in 2 tablespoons butter over medium heat until soft, but not browned.

Into the pot, add the chicken stock.  Add juice only from the clams, reserving the meat.  Bring to a simmer and add pepper and thyme.

Wash the potatoes and dice without peeling.  Add to the pot and simmer until potatoes are cooked but still firm.

In a medium sauce plan, melt the 8 tablespoons butter then whisk in the flour.  Cook over low heat and stir for 1 minute but do not brown.  Add hot milk and stir until thickened.  Set aside (you have just made a béchamel sauce!)

When the potatoes are just tender, add drained clams and béchamel sauce.  Stir and simmer for 10 minutes.  Add salt and pepper to taste.  Serve with parsley garnish.

OPTIONAL:  add 4 very ripe diced tomatoes along with the drained clams and the béchamel sauce.  This is not a Manhattan chowder, it simply is a blend that turns out to be very rich!

Quick Cooking Polenta

This is a great quick and easy recipe to use in place of pasta or rice.  By using the microwave technique in place of stove top, you have time prepare the remainder of your meal.

 If you want to make the day ahead, cool the cooked polenta in a large flat pan.  Before serving, you can then slice and saute in olive oil, top with a little cheese or sauce... and yummy eats are there before you!  OR, if you want to serve a soft polenta with a sauce on top, add extra liquid to make 'softer', and just keep it covered for an hour or so before you want to serve.  You can also keep it warm in the oven while the rest of the mail is prepared.  I hope you enjoy!  Also, send me any comments, as I love to here how these recipes work in your kitchen!

Baked Polenta

This is a technique, not a precise recipe

Quick Cooking Polenta

Liquid:  chicken stock or water

Salt

2 or more tablespoons butter

Grated Cheese  (Jack, Swiss, Cheddar, Parmesan), optional and amount depends on the amount of polenta you are preparing.  (1/4 – 1 cup)

Grated Parmesan cheese for topping.

Using instruction on package, measure out dry polenta and water or stock. 

Add salt as per package directions and 2 - 4 Tablespoons butter. 

Preparation techniques:  following package directions, you can make on stove top.

 Alternative preparation method is to place casserole or glass pan in microwave oven (turn off turntable if you have this feature on microwave).  Microwave on high for 10 minutes.  Stir. Cook another 5 minutes.  Stir. Cook another 5 minutes Repeat.  The 3^rd time you remove from the microwave, check the liquid. Depending on your polenta, you may need to add additional liquid.  At this time add grated cheese. 

Cook another 1 – 2 times, each for 5 minutes.  Stir after each 5 minute increment.  Taste to check when the polenta has your preferred consistency. 

When cooked to your satisfaction, top the dish with parmesan cheese and place under broiler to brown.  Serve.

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NOTE:  For each 1-cup dry polenta, use ½ cup of grated cheese and 1 tsp salt You do not have to make the entire box of polenta!  Also, I like to replace the water with chicken stock.  This makes it more flavorful. 

Leftovers.  Slice thinly and fry in olive oil.  Top with cheese, pesto or marinara sauce.