Creamy Clam Chowder

This recipe is adapted from EMC Lifestyle Ottawa. I recently seen this recipe and instantly thought of my friend Nicole at Algonquin College. She orders it religiously every week. I thought this would be a great recipe for her to try at home.

CREAMY CLAM CHOWDER

142 gm (5 oz.) can clams

1 1/2 cups water

3 1/2 cups diced potatoes

1 small onion, diced

1/8 tsp. thyme

4 slices bacon

2 tbsp. butter (or 1 tbsp. butter and 1 tbsp. margarine)

3 tbsp. flour

2 cups 2 % milk (or 1 cup light cream and 1 cup milk)

salt, pepper to taste

Drain the liquid from the clams into a large saucepan. Set the clams aside. They'll be added near the end of the cooking time.

To the clam liquid, add the water, potatoes, onion, and thyme. Cook until the potatoes are tender.

Use the microwave to cook the bacon until it's crisp. Place the bacon on a microwave-safe rack or plate lined with paper towels. Cover the slices with another paper towel.

Microwave on High for 2-3 minutes, then check. Getting the bacon really crisp may take longer depending on the thickness of the slices. If necessary, cook on High for another 30-45 seconds. Once the bacon is done, set it aside on a clean paper towel.

When the bacon has cooled, crumble it into small pieces. It will be used to garnish the finished chowder and to add extra flavour.

In another large saucepan, melt the butter over medium heat, then whisk or stir in the flour. Cook the mixture, on medium, for one minute, stirring so that it doesn't burn.

Slowly stir the milk (or milk and cream) into the butter-flour mixture. Cook over low heat, stirring steadily, until the sauce thickens.

The continuous stirring is what makes the chowder so creamy. Also, the milk is less likely to burn on the bottom of the pan.

Drain the cooking liquid from the potatoes into a large bowl so that you can pour it easily. Stir this liquid into the white sauce, then add the clams and the cooked potatoes.

Continue cooking for 1-2 minutes until heated through (don't let it boil). Salt and pepper to taste.

Spoon the hot chowder into soup bowls, and sprinkle the crumbled bacon on top.

Serves 4.

Spinach Quiche Squares

This recipe is adapted from EMC Lifestyle Ottawa. I had a recipe from the South Beach Diet that was similar to this recipe that I quite enjoyed. However, I lost it. The diffenences that I can remember is that the recipe used Egg Beaters instead of fresh eggs and had some finely chopped green onion.

SPINACH QUICHE SQUARES

5 eggs

1/4 cup flour

1/2 tsp. baking powder

about one cup cooked spinach, drained and chopped

2 tbsp. vegetable oil or melted butter

1 tsp. dried tarragon or basil

1 cup cottage cheese

1 cup grated Cheddar cheese

1 cup grated Mozarella cheese

In a mixing bowl, beat the eggs with a fork, then stir in the flour and baking powder.

Drain the cooked spinach by placing it in a large sieve. Press it with the back of a spoon to force out the excess liquid, then chop it.

Add the spinach and the remaining ingredients to the egg mixture.

Pour into a lightly greased 8" square baking pan. Bake at 400F for 15 minutes, then reduce the temperature to 350F and bake for another 15 to 20 minutes. The dish will be done when the top is lightly browned and the center is set.

Let the quiche cool for about 20 minutes before cutting it into squares.

For appetizers, cut the quiche into one-inch squares. For a brunch or light supper, cut into larger squares.

This makes 30 small appetizers, or 6 to 8 servings cut into 3" squares.