I don’t normally post recipes. But if anyone requests one, I would write it. So if you want any of the recipes of the photos I posted, let me know. Be glad to do it. Here is one of them, Clam Chowder.
About 2 lbs of clams (about 1.5 dozen fresh clams or so, depending on the size) or canned clams
2 Tbsp butter or vegetable oil
2 Tbsp flour
2 Oz bacon, chopped
1 C onion, diced
1/2 C celery, diced
1 large russet potatoes, peeled and diced
1 to 2 C of seafood stock or clam juice
1/2 C dry white wine
1 bay leaf
2 sprigs of thyme, finely chopped or 2 Tsp of dried thyme
1/2 Tsp freshly ground black pepper
3/4 C corn (frozen is fine)
1 C whipping cream
If use fresh clams:
1. Clean clams, discard any broken clams or clams that are open.
2. Boil clams until they all open up, 5 to 10 minutes. Strain the remaining clam steaming liquid through a fine mesh sieve to catch any grit and reserve. Separate the clams from the clam shells. Discard the shells. Roughly chop the cooked clams.
If use canned clams:
1. Separate clams from juice. Reserve juice. Roughly chop clams.
1. Brown chopped bacon in a large pot. Remove and set bacon aside. Leave bacon fat in the pot.
2. In the same pot, saute onions until translucent. Add celery and potato and stir.
3. Slowly add white wine into pot while stirring.
4. Add stock or clam juice. Make sure potato is covered with liquid. If not, add some water.
5. Add bay leaf, thyme and black pepper. Heat to a boil and reduce to a simmer. Cover and cook for 10 minutes.
6. Add corn and cook until the potatoes are cooked through.
6.While the potatoes are cooking, melt butter in a small saucepan, medium-low heat. Whisk flour in the butter. Slowly add cream and continue whisking for 5 minutes. You will end up with a thick-creamy white sauce.
7. When the potatoes are tender, add the chopped clams. Slowly stir in creamy sauce. Adjust seasonings.