"Say Chowder!"

I drove out of town this weekend to a fairly new Asian supermarket center.  As I was exploring the store I came across “fresh” clam meat.  I was thrilled!!!  They were packaged like cut meat at your local butcher shop.  I bought a package that weighed 0.85 lbs.  I’ve never made clam chowder before and have been putting it off due to the thought of canned clam meat... :(

I gathered up a few recipes and created this one.

First step is to fry the bacon in a 7qt pot.  I fry my bacon on low for about 20minutes.

Remove the bacon and put on a plate with a paper towel to soak up the excess bacon fat.

Saute the chopped up sweet onions and celery (about a cup each) in the bacon drippings in the pot.  (I also added dashes of granulated garlic powder and cayenne pepper for extra goodness...)

Saute until onions and celery are tender.  Then add 2 cups diced red potatoes and 3 bottles (8oz) clam juice.  Cover for about 15-20 minutes on medium; until potatoes are tender.  Stir once every 5 minutes.

In a small pot, melt 3/4 cup butter on low.

After the butter all melts, whisk in 3/4 cup flour.

Whisk flour and butter until smooth.  Next add in 4 cups of half & half cream.  Stir well.  Added 2 tsp of salt. Stir well until you've reached a thick consistency.  Then add cream mixture to the veggie and clam juice pot that has been boiling.

Add in parsley flakes (preferrably fresh & chopped) and fresh ground pepper.  Simmer on low.

Then I rinsed the clams with cold water and cut them in half.  I love lots of clams in my chowder!!!

Stir them into the pot and cook for 5-7minutes.  The longer you cook them the tougher the clam meat.  Do not let the pot boil.

My bowl of chowder....

Next time I will add 2tsp of red wine vingear at the end.  Also, I will be making rustic bread bowls for this hearty soup!!!  MMMmmm

Thanksgiving Photos

Here are some photos from the Thanksgiving Feast:

Some of the ingredients for my Turkey

 

Homemade Dinner Rolls

 

My hubby helped me cut 4 fresh pineapples!!!

 

The Roux (butter & flour) for my smooth gravy

 

 The night before I spiced up (inside and out) my turkey (13lbs) and placed about a cup of salted butter under the skin.

 

 The morning of Thanksgiving, the turkey is bacon-ed up with a bottle of Guinness Beer (extra stout)!

 

"stuffing" & sweet white & golden corn

Yams and Red Potatoes waiting to be extra delicious!

 

 Holiday Salad (Candied Pecans, baby lettuce mix, spinach, homemade poppy seed dressing, craisins, and mandarin oranges) and Uncle Timmy made our new favorite dish: Bacon & Cabbage

 

14lbs of Prime Rib

 

  Hubby slicing prime rib and getting blood everywhere!

Candied yams and sliced up turkey and bacon.

More photos of Turkey Day to come!

Thanksgiving Feast

Four years ago I cooked my very first Thanksgiving meal for the family.  It was for about 30 people.  My aunt yelled out "I vote for you to cook Thanksgiving for the next 30 years!"  To some people this compliment would scare them away and never to cook again.  To me, it was a huge compliment. It's a lot of work, but #1 not only do I get the dishes I want for Thanksgiving, but #2 I am cooking for the people I love.  I am so Thankful for my family that simply cooking a Thanksgiving meal is the least I can do for everything they do for me throughout the year.

Our typical menu is as follows:

2 Turkeys (one with beer & onions; one Italian style - all covered with bacon!!!)
Gravy
Stuffing
Candied Yams
Mashed Potatoes
Dinner Rolls
Cranberry Sauce
Corn
Desserts Vary each year depending on what my relatives bring

This year I am changing up the menu!  My mom helped with the cost of this one.  I have not revealed to my relatives yet what the new menu will be.  So if they are reading this - SURPRISE!

13lb Turkey (Guinness Beer, Butter, Onions, Garlic, salt & pepper...covered with bacon!)
*** 14lb of Prime Rib ***

Gravy
Stuffing
Candied Yams
Mashed Potatoes
Dinner Rolls
Cranberry Sauce
Corn
Holiday Salad (Spinach, lettuce mix, Toasted almonds, mandarin oranges, craisins, and homemade poppy seed dressing [dressing recipe from Aunt Ruthie!]).
Homemade Caramel Pecan Pie


This year, the Thanksgiving Luncheon will be held at our home.  All the previous years, I would cook the whole meal and transport it to the designated home.  Last year I brought everything to my Grandmother's home.  During her Chemotherapy in late Spring/early summer of 2008, she longed for my Thanksgiving cooking.  I am thankful that she was able to enjoy my cooking last year.  As you can see Thanksgiving is such a special time for me to cook for all the people I love and cherish.

I hope to take photos of all the dishes this week and post them.