Friday, March 21, 2008

Friday (Good Friday)

New England Clam Chowder with Cranberry Relish
Sourdough Bread

2T butter ( or more if needed)
1 T garlic, chopped
½ cup celery, diced
½ cup carrot, diced
1 cup chopped onion
3 cups diced potatoes
1 bottle (8 ounces) clam juice
1 teaspoon salt
1/4 teaspoon pepper
2 cans (approximately 7 ounces each) minced clams
3 tablespoons flour
2 cups half-and-half
1 cup milk

Saute onion, celery, garlic and carrots in butter; sauté until softened. Add potatoes and clam juice, salt, and pepper.
Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.Clam chowder recipe serves 4.

Cranberry Relish

1 16 oz pkg fresh cranberries chopped
1 bunch cilantro, chopped
½ cup honey
¼ cup red onion finely chopped

Combine all ingredients, mix well. Chill

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