Wednesday, September 21, 2011

CLAM CHOWDER, participant to "CHOWDAFEST,2011"




INGREDIENTS:

4oz SALT PORK (OR THICK BACON SLICES) CUT IN ¼ INCH PIECES
2CUPS FINELY CHOPPED ONIONS
1 CAN (51OZ) CHOPPED CLAMS IN WATER
1 ¼ QUARTS OF LIGHT CREAM
1QUART CUBED POTATOES
1TS, THYME LEAVES
½ TS SALT
FRESHLY GROUND PEPPER



DIRECTIONS:

In a saucepan fry the bacon, add onion to be brown, caramelized.

Add the water from the clams and potatoes (small cubes) and boil for 10 minutes until potatoes are soft.





Add the water from the clams and potatoes (small cubes) and boil for 10 minutes until potatoes are soft.





Poor all this into a crock pot and add clams, add light cream, salt, thyme and set it up for low heat if 

you have few hours to be very hot (140-160F), when you serve.






Salt, pepper and slices of a hearty, rye wheat bread should be on the table with the bowls of soups, ready to serve.






THE BEST HUMMUS, from “Silver Palate Cookbook”

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