Tag Archives: clam chowder

New England Clam Chowder – Go Pats!

Are you ready for some football? Can I say that? It’s probably trademarked but I’ve been “getting ready” all morning…well sort of! The 7 layer dip is prepped, the buffalo wings are pre-cooked, guacamole will most definitely be on the table for halftime and  in honor of my New England Patriots I also made New England Clam Chowder! The funny thing is, we are not even having a Superbowl party but we always watch the big game and it is just so fitting to have well; party food.
img_4951This is the first time that New England Clam Chowder has been on my Superbowl Sunday menu but I felt it was very appropriate being that New England is in the big game this year; Go Pats!!!
img_4944If I wanted to do a full New England spread I would have to have more seafood represented; maybe some fish and chips and definitely a lobster roll plus some Boston Baked Beans. I opted for more of wings, chips and dips kind of menu for the fam.
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Clam Chowder

6 slices bacon diced
1 large Onion diced
2 ribs Celery diced
4 potatoes diced
1 tablespoon flour
2 Bay Leaves
¼ teaspoon Thymes
Kosher Salt
Fresh Cracked Black Pepper
1 cup water
2 cups Clam Juice
1 can whole belly Clams
2 cans chopped clams
2 ½ cups Milk
1 tablespoon butter

In a stockpot fry up diced bacon till crispy; remove from pan to drain on some paper towels. Reserving 1 tablespoon of the bacon fat, saute the onions and celery till translucent. Add the flour and cook for 1 -2 minutes. Add water slowly creating a roux and cook for another minute or two. Add broth, thyme and bay leaves.  Add potatoes and simmer until they are cooked through.  Add milk and clams and finish off with a tab of butter.

8 hours cooking/baking

Since my daughter is home from Japan for a short visit we had friends and family over this weekend.  I took Friday off from work and cooked up a storm.  I spent 8 hours making dishes and desserts enough to feed anywhere from 10 to 20 people.  Since we had family from as far away as Virginia to a few that live right up the road I decided to just have an open house. Come as early as you want and leave as late as you want. Lunch would be served at 1 and dinner at 6 and whoever was here in between would not go hungry. At my house no one ever goes hungry!

 

White Chocolate Craisin and Peanut Butter Chocolate Cookies

White Chocolate Craisin and Peanut Butter Chocolate Cookies

Chicken Rice Soup

Lunch Menu: 4 Bean Chili, Corn Bread and Pulled Pork with Cole Slaw Sandwiches, Clam Chowder and Cookies

Dinner Menu: Ham, homemade beans, Macaroni & Cheese, Chicken Soup and Texas Sheet Cake

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When I know I need to feed this many people; I need to be very organized.  Thursday night I did all my grocery shopping so I could wake up in the morning and get going.  I envy the well-stocked kitchen & pantry on these types of occasions.  I have a large and a medium sized crockpot but could have used 2-3 more.  I have 2 large pots but could have used 4-5 more.  Unfortunately if I buy anymore cookware, dishes, glasses or utensils; my son will pitch a fit.  You see he does the majority of the dishes in the house and is running out of places to store all my treasures.  I kind of see what he means but I can’t help myself I need and use every item I bring home.  I have been using my class as an excuse to why a new sauté pan shows up or why I have a new Le Creuset in the cupboard. On occasion I do take inventory and clean out my stash, don’t tell Alex it’s just to make room for more.

Day of Cooking 026

Make this cake – Trust me it is delicious and easy!!!

I got this recipe from a friend, I am not sure why it is called this but I really really like it.

Texas Sheet Cake

Add to Sauce Pan

1 Stick of Butter

½ Cup Vegetable Oil

4 TBS Cocoa

1 Cup Water

Boil the above in a pan for 2-3 minutes

Sift together

2 Cups Flour

2 Cups Sugar

Pour over chocolate sauce and mix well

Add to the above

½ Cup Buttermilk

1 tsp Baking Soda

2 Eggs

1 tsp Vanilla

Mix well and pour into greased jelly roll pan

Cook at 400’ for 20 minutes

Frosting to be added to hot cake

Add to Sauce Pan (you can use the same one; I cleaned mine when the cake was in the oven)

1 Stick Butter

1/3 Cup Buttermilk

4 TBS Cocoa

Bring to a boil

Add the following

1 Box of Confectioner’s Sugar (roughly 2 ¾ Cup)

½ tsp Salt

1 tsp Vanilla

¾ Cup Chopped Walnuts (I added after so I could make ½ sheet without – work fast as the frosting hardens quickly)

Once cooled – slice into whatever size pieces you would like and store in airtight container – they don’t stick too bad so you can stack