Clam Chowder and Cole Slaw Recipe
emmm... Just had clam chowder in a sub store, so tasty... Now I feel guilty of eating so many fat. :) However, I'd like to try this clam chowder recipe in the weekend. This is from foodnetwork, my favorite show -- Good Eats (Alton Brown). This recipe seems simplest with less sources. There's another recipe from Sandra Lee, which is just aweful -- according to the reviewers. Maybe later I'd like to try Emril's recipe, which looks more complicated.
3 ounces salt pork, finely diced
1 1/2 cups small diced yellow onion
6 cups small diced baking potatoes, like russets
2 cups milk
1 (6.5 ounce) can clams, drained, juice reserved
12 Little Neck clams
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish
Sour cream, for garnish
Grape tomatoes, halved, for garnish
1. In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard.
2. Sweat the onion in the pork fat until tender.
3. Add the potatoes and cover with milk.
4. Bring to a boil and let simmer until potatoes are soft.
5. Season with salt and pepper.
6. In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil.
7. Add clams and cover. Steam for three minutes until all clams are open.
8. Remove the clams as they open and transfer to a bowl.
9. Add the steaming juices to the pot with the chowder.
10. Using a stick blender puree to desired consistency.
11. Adjust seasonings.
12. Finely chop the drained canned clams. Fold into the chowder.
13. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.
Another cole slaw recipe from foodnetwork... another of my favorite!
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
1. Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl.
2. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar.
3. Pour the dressing over the cabbage mixture and toss gently to mix.
4. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper.
5. Chill for 2 hours in the refrigerator before serving.
Maybe one day I will cook an American dinner. emm... with all my favorites: baked potato, clam chowder, cole slaw, ...
Labels: 煮饭婆日记
posted by Little Bread @ 3:46 PM
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