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.

Crab in Phyllo Pastry

makes 4 servings ...

2 3.6-oz cans crab meat, squeezed to drain
1 tablespoon sour cream
2 tablespoons finely chopped shallots
1 tablespoon finely chopped dill
Dash Worcestershire sauce
Juice of l/4 lemon
2 teaspoons chopped fresh parsley
Salt and pepper
l/4 cup melted butter
6 sheets of phyllo pastry

Preheat oven to 350°F. Combine the crab, sour cream, shallots, dill, Worcestershire sauce, lemon juice, parsley, salt and pepper in a bowl.

Grease a 2-cup shallow pan. Tear a phyllo sheet into three pieces to fit the pan. Place one piece on the bottom of the pan. Brush with butter. Repeat with more phyllo pieces until you have 9 layers, making sure to butter each layer with a pastry brush. (Keep the phyllo covered in a damp tea towel to prevent the pastry from drying out.)

Spread the crab mixture over the last layer of phyllo. Place and individually butter 9 more layers of phyllo, buttering the last layer as well.

Bake for 30 minutes, or until pastry is golden brown.

Bacon Wrapped Scallops

Bacon Wrapped Scallops

1 1/2 lbs. sea scallops

1/3 lb. bacon, cut slices in half

1/4 lb. butter, melted

1/2 C. dry white wine

1 tbsp. lemon juice

1/2 tsp. paprika

1/2 tsp. seasoned salt

Preheat oven to 400 degrees. Melt butter and wine together, when melted add paprika and seasoned salt. Drop scallops into melted wine and butter sauce. Allow scallops to marinade for about 30 minutes. Wrap each scallop with half piece of bacon, and fasten bacon with a toothpick. Place wrapped scallops onto a baking pan, and bake in the oven for about 8 minutes, then turn over and cook until done.