Thursday, December 13, 2012

Market Street Clam Chowder

This soup is so yummy, and even better with sour dough bread, or served in bread bowls. Enjoy!

1 cup potatoes, diced 1/2 inch
1 cup celery, diced 1/2 inch
1 cup onion, diced 1/2 inch
1 cup green pepper, diced 1/2 inch
1 cup leeks, diced 1/2 inch
3/4 chopped clams (canned or fresh)
3/4 Tbsp coarse ground black pepper
1 1/2 Tbsp salt
3/4 Tbsp whole thyme
6 bay leaves
1 tsp Tabasco
3/4 sherry wine (i use water)
2 cups water
3/4 clam juice (drained from canned clams or purchased separately in can)
3/4 butter, melted
1 cup flour
2 quarts half and half

Combine water, clam juice, potatoes in large pot and begin simmering on stove.
Combine melted butter and flour in oven-proof container and back at 325 degrees for 30 minutes or until it starts to brown. Add remaining ingredients (except half and half) to large pot. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick that cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionaly.

Serve immediately.

Tuesday, April 24, 2012

Vietnamese Marinade

This recipe comes from my neighbor Kim who is from Vietnam. She always makes the most wonderful barbequed meats that smell amazing--and she always shares! This recipe is good with chicken drumsticks (skin removed), thighs (skin removed), short ribs & even ground turkey.

1 pound meat
4 T sugar
4 T soy sauce
1 T vegetable oil (this can be left out, but it does make a nice crunchy outside when you BBQ)
chopped fresh garlic and onion to taste (in other words add a few tablespoons and you'll be good)
fish sauce to taste (this can also be left out but it makes it extra "Asian" tasting and so yummy. You probably only need a teaspoon or two)

Marinate overnight then either BBQ or cook in the oven for most of the time and BBQ to finish it. If I use ground turkey then I mix half of the marinade with the turkey and smoosh it around some skewers. It's a bit pastey but I promise it BBQ's just fine! Enjoy!