Red Clam Chowder with a kick

Clam chowder is a wonderful dish this time of year. When the weather turns cold and blustery, there’s nothing like a warm bowl of soup. And with the added kick of minced jalapeno and Texas Pete’s hot sauce, this soup will open up those sinuses!

Here’s what you’ll need:

  • 2 (6.5 ounce) cans minced clams
  • 6 slices bacon
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 jalapeno minced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 large potato, peeled and diced
  • 2 (14.5 ounce) can diced tomatoes
  • 1 cup water
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon seasoning salt
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon Cajun seasoning
  • 5 drops Texas Pete, or other hot pepper sauce

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes.

Mix in the clams and cook approximately 5 minutes more. Serve with oyster crackers.roasted-tomato-soup

 

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Because Sharing is Caring 05

little_chef_1280x800Tips, hints, tricks, and little kitchen ‘hacks’ learned along the way and shared with you… please feel free to share your hints with me…

  • make your own ‘faux’ buttermilk
    combine 1 tablespoon of lemon juice or white vinegar, plus one cup regular milk. Stir together and allow to stand for 5 minutes.
  • make your own tartar sauce
    1 cup mayo, 2 teaspoons sweet pickle relish, 1 teaspoon Dijon mustard.
  • make your own clarified butter
    Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom.
  • make your own burger ‘secret sauce’
    Stir 1/4 cup mayonnaise  with 2 tsp prepared relish, 1/8 tsp white wine vinegar, 1/4 tsp onion powder, 1/4 tsp paprika and 1/8 tsp garlic powder and a pinch of salt.
  • Always be cooking!
    You will improve through practice, practice, practice! So lets skip the take-out. Mangia!

So, a couple of hints, tips, take what you like and leave the rest… speaking of leaving… leave a comment to share one of YOUR tips!

Thank You!

Because Sharing is Caring 04

little_chef_1280x800-02Tips, hints, tricks, and little kitchen ‘hacks’ learned along the way and shared with you… please feel free to share your hints with me…

  • Taste!
    Taste early, taste often, and taste all the way through the process.
  • Season as you go
    As food progresses through its cooking, seasonings and moister are being absorbed and redistributed. So, season when you start, season as you go, and season when your done.
  • Season the water, not just the pasta
    when cooking pasta, or boiling potatoes add salt to the water to brighten up the flavors.
  • Serve cheese at room temperature
    Store the cheese in the fridge to preserve its freshness, but let it warm to room temperature before serving to bring out its flavors.
  • Always be cooking!
    You will improve through practice, practice, practice! So lets skip the take-out. Mangia!

So, a couple of hints, tips, take what you like and leave the rest… speaking of leaving… leave a comment to share one of YOUR tips!

Thank You!