br>Stir in the seasonings, clam juice, clams, potatoes and white
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Simmer (do not boil) the first 8 ingredients in a covered saucepan for 5 minutes.
In the meantime, melt 2 tablespoons of the butter in a saucepan.
Blend in flour.
Gradually stir in milk.
Cook only until slightly thickened.
Add remaining butter, clam mixture and cream.
Garnish with paprika.
Sprinkle crumbled pretzels over soup.
Yield:
6 servings.
f palm over canned, to get a less \"canned\" flavor. Dice shallots
or 5 minutes.
Add clam nectar, baby clams and the
bout 1 cup of clam juice from canned clams, white wine, and
hile stirring occasionally.
Add clam juice and dairy products.
nto a paste.
Add clam juice, potato and thyme.
Drain the canned potatoes.
In a large soup pot on medium low heat margarine, add diced shallots and cook until the shallots are almost clear.
Add flour to butter and mix briskly. Allow mixture to thicken.
Add 2 cups soy milk a little at a time.
Allow soy milk mixture to thicken.
Add clams, juice, potatoes, bottled clam juice and 1/2 cup soy milk to the mixture.
On medium heat bring chowder to a boil.
Turn the temperature to low and allow chowder to simmer for 15 minutes stirring frequently.
aucepan over high heat, heat clam liquid, shrimp shells, and sherry
Separate canned clams from liquid.
Reserve broth.
Fry pork until crisp; remove bits of pork.
Add 2 cups clam broth (if not enough clam broth from canned clams, make up difference with clam juice).
Add potatoes and onion to fat also.
Simmer 15 to 20 minutes.
Add clams.
Add 1 3/4 cup milk and light cream.
Blend 1/4 cup milk and flour.
Stir slowly into chowder.
Heat to boil. Stir occasionally.
Add 1/2 teaspoon, dash of pepper and dash of thyme.
Place reserved clam juice in a liquid measuring cup.
Add water so that the total mixture equals 1 1/2 cups.
In a large saucepan, combine juice mixture, celery, green pepper and carrot.
Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
Stir in potatoes, undrained tomatoes, fish stock/clam juice.
Bring to a boil, reduce heat, cover and simmer for 10 minutes more;
Stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.
Brown first four ingredients.
Add chicken broth, clam juice, salt and pepper.
Add potatoes, corn and clams.
Cover and simmer about 20 minutes or until potatoes are soft.
In a separate pan melt and blend in butter and flour.
Slowly add half and half. Whip smooth and add to soup, cook 10 minutes.
Delicious with your favorite corn bread and honey.
In an 4 quart pot, melt butter and saute bacon over low heat until cooked, but do not brown.
Add diced onion and celery, and saute until tender and translucent.
Add clam broth, white pepper, worcestershire sauce, tabasco sauce, potatoes and herbs.
Cook approximately 13 minutes to soften potatoes and incorporate flavors.
Add heavy cream and chopped clams. Bring to boil,.
Mix cornstarch and water together and add, stirring briskly.
Salt & pepper to taste.
Enjoy.
Cook onion and green pepper in a sauce pan with the butter till soft.
Add remaining ingredients.
Stir till cheese is melted.
Stir in clam juice to reach desired consistency.
Pour soup into 2 quart sauce pan.
Add chopped clams and 2 tablespoons of juice from clams.
Add thyme, salt and pepper.
Stir all together and heat over medium heat until bubbly then let simmer on low for 20 minutes.
Place in individual bowls and sprinkle with crumbled bacon and serve.
potatoes, corn, and the reserved clam juice. Cook on medium till
In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside).
Saute onion in bacon fat until tender.
Add water, clam juice, potatoes and cook until potatoes are tender.
(Do not drain).
Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch.
Heat to steaming (do not boil).
Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.
To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.
Saute pork in large pot.
Remove and set aside.
Add onions and bell pepper; saute.
Add reserved pork and remaining ingredients.
Add enough water to cover potatoes, 1 or 2 chopped carrots, may be added with potatoes for color.
Cook until tender. Add clam juice; simmer for 20 minutes.
Add broth from the canned clams and clam juice. Stir in potatoes