Clam Chowder

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I’ve tried many clam chowder recipes but this is the best so far.  This will warm you up on cold winter days.  Yum!!!! 

Ingredients

  • 5 slices ham or bacon, diced
  • 1 1/2 large onions, chopped
  • 3/4 cup all-purpose flour
  • 2 (10 ounce) cans whole baby clams or chopped clams, drained
  • 1 1/2 cups clam juice
  • 4 cups peeled and small cubed potatoes
  • 3 cups half and half cream
  • 3 tablespoon butter
  • 1 1/2 teaspoon salt
  • ground black pepper to taste

Direction

  • Melt butter in a large stock pot over medium heat. Add diced ham or bacon and cook until almost crisp; add onions and saute until clear.
  • Stir in flour and cook over low heat, stirring frequently for 2 to 4 minutes.
  • Stir in clam juice and potatoes and season with salt and pepper. Bring to a boil and cook covered until potatoes are fork tender.
  • Pour in half and half. Stir in clam and cook until heated through. Do not allow to boil


Seafood Chinese Noodle Soup

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I love Chinese Noodle Soup! When we eat at chinese restaurant, i always order this kind of soup.   But since I’ve learned to cook this soup, I can cook it anytime i want! 

Ingredients

  • 1 package (16 oz.) Chinese egg noodle
  • 8 cups chicken stock
  • 1 cup shrimp
  • 1 cup scallops
  • 1 cup crab meat
  • 1 cup fish balls
  • 2 cups baby bok choy, cut lengthwise
  • 1 teaspoon toasted sesame oil
  • soya sauce or fish sauce, to season

Method

To cook noodles:

  • Place a pot of salted water over a high heat and bring to a boil.
  • Place the noodles in the boiling water and cook for 2 minutes until the noodles are al dente.
  • Strain the noodles and set aside.

To make the soup:

  • Place the stock in a medium pot and bring to a boil over high heat.
  • Add soya sauce and sesame oil to the stock.
  • Reduce the heat to a rolling simmer and add the fish balls and scallops. Allow to cook for approximately 4 minutes or until cooked.
  • Add the shrimp and crab meat. Cook for 2 minutes or until cooked
  • Add the bok choy to the soup then ladle the soup into 4 serving bowls, dividing the noodles and the seafood, evenly and serve.




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