Saturday, January 16, 2010
Coastal Georgia Clam Chowder
The best way to make it is with clams you have dug yourself after dropping anchor in a secluded bay, but it is awfully good with fresh clams purchased at a local marina too. Guaranteed to warm you up.
Yield: 4 to 6 servings
4 dozen hard-shell clams, scrubbed, or 1 quart shucked cooked clams with their broth
1/4 pound cubed salt pork or 6 slices bacon
1 onion, coarsely chopped
6 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
2 cups half-and-half or evaporated milk
6 tablespoons (3/4 stick) unsalted butter
freshly ground pepper
Pour clams into a large pot with 1 cup water. Cover, bring to a boil, and cook until shells open, about 10 minutes. Allow to cool, then shuck clams and set aside. Pour off broth and reserve, taking care not to disturb any sediment in the bottom of the pan.
Cook salt pork in a large saucepan over medium heat until the fat runs. Add onion and cook, stirring, until tender. Pour off half the fat.
Add potatoes to the pan and stir well. Add clam broth and just enough water to cover the potatoes. Simmer until potatoes are tender.
Add milk and half-and-half; bring to a simmer. Add clams and butter; simmer a few minutes until clams are heated through and butter is melted.
(Do not boil or clams will be tough.) Season with salt and pepper.
Now for Dessert, Barbara's Wonderful Apple Pie, It tastes as good as it looks too.
Posted by Barbara at 1:29 PM
Tuesday, January 12, 2010
2 cups peanut butter
2 cups white sugar
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Posted by Barbara at 9:59 AM