My Faster Clam Chowder

My Faster Clam Chowder

As shared by Once Upon a Plate by Mari

www.onceuponaplate1.com

I rarely measure when I'm making soups, stews or chowders but I've given the basic measurements and directions below. As always, feel free to adjust to your own taste!

Ingredients:

1/3 cup cubed salt pork,

OR 6 to 8 strips thick-sliced bacon, cut cross-wise into 1/4" wide strips

4 tablespoons butter

1 large onion, diced

4 ribs celery, small to medium dice

You may want to add a finely diced carrot, I usually don't

1 to 2 cloves chopped garlic (optional)

1 bay leaf

1 teaspoon or more fresh thyme leaves, or 1/2 teaspoon dried

1 to 2 Tablespoons all-purpose flour

4 cans (6 ounce can) chopped clams, with their juices

2 large Russet potatoes, peeled and diced, about 1/2" dice. (May use waxy potatoes if you prefer)

10 ounces clam juice (can use chicken stock)

3 cups half-and-half (can use whole milk)

1 teaspoon Kosher salt (more or less, to your taste)

A few dashes hot sauce (optional)

Salt and pepper

Chopped parsley leaves, or fresh thyme leaves, for garnish

Method:

Slowly cook salt pork or bacon in a large stockpot until fat is rendered (don't overcook); remove salt pork or bacon from pan and reserve.

Melt butter in the bacon fat in the stockpot. Add onions, celery, and garlic to the pot; cook on medium-high heat until the vegetables are transparent. Add flour, stir and cook for about 5 minutes. Then add diced potatoes, clam juice and milk, bay leaf and thyme; bring to a boil. Simmer and stir for 15 to 20 minutes. Stir in clams to heat through. (At this point you can add in the cooked pork or bacon, if desired.) Season to taste with salt and pepper and hot sauce if using.

Please Note: (If you like a thicker chowder you may thicken this with a bit of Beurre Manie*)

*Softened butter mixed with an equal amount of all purpose flour until completely smooth. Stir a bit into gently

simmering chowder until thickened. Begin with a small amount (a teaspoon or two), simmer and check consistency. Add a bit more if chowder is not thick enough.

Remove from heat, find and discard bay leaf. Allow chowder to cool just slightly. Serve, garnished with chopped parsley.

I don't add the fresh, minced parsley to the chowder while it's cooking because it loses it's bright green color. Instead I serve it on top, or in a small serving dish with a spoon and let each person add, and stir in their own. And I pass the peppermill at the table ~ some people I know like lots of freshly ground black pepper in their chowder. Others like a couple of shakes of hot sauce, or a pat of butter to float on top so I offer those, too.

Hope you enjoy it!

The Best Recipe for Steamer Clams

The Best Recipe for Steamer Clams
1 to 4 servings (depending upon appetites!)
As shared from Once Upon a Plate by Mari
(www.onceuponaplate1.com

For this dish, I like to find the smallest clams available in the market. These shown are Venus clams, farmed in the cold waters of Baja Mexico ~ they are a sustainable crop and generally available year round where I live.
Here's what you need to make the BEST steamed clams you've ever tasted:
about 40 live, fresh steamer clams dry white wine 1/2 cup (a stick) butter, more if you are steaming a lot of clams 1/2 cup finely diced onion 1 to 6 cloves fresh, minced garlic (not the stuff from the jar)  some finely chopped fresh parsley Optional: a couple of sprigs of fresh thyme a bay leaf or two
To finish: a generous shower of chopped fresh parsley lemon wedges 1/4 cup chives, thinly sliced crosswise freshly cracked black pepper (optional) 
Method: After allowing the clams to purge themselves of any sediment* , rinse them in fresh water, cleaning the shells of any sand, discard any with cracked or broken shells. Put the them in a pot (large enough to allow for some expansion, as the shells pop open they will take up more space), pour the wine over them**, enough to just barely cover them add the butter, onion, garlic, thyme, and parsley. Cover the pot and bring to a boil until the clams pop open (usually about 5 minutes.)
Discard any clams that have not popped open after cooking ~ but check out this TIP I recently learned from a seafood cook:  When the clams have cooked, you may find a couple that don't pop open; using tongs remove the open clams and shells then cover the pot and boil for another 3 to 5 minutes. Check the remaining clams, and you may be surprised that some stubborn ones have now popped open. But again, discard any that don't open upon the 2nd round of cooking. 
To serve: Sprinkle the remaining finely chopped parsley over the cooked clams. Ladle cooked clams into bowls with some nectar (broth), and serve with crusty sourdough or French bread for dipping up the broth. *To purge the clams of any sand that might be present: soak them overnight, or at least for a few hours in a pot or bucket of cold salted water (1 Tablespoon salt to 2 quarts of water), they will die in fresh water. You may add a tablespoon or two of cornmeal to the water.  (This acts as an irritant & encourages the clams to expel any grit, along with the cornmeal.) Discard any with cracked or broken shells, as well as those that don't close when rapped gently on a hard surface.
** No need to cover the clams completely with the wine, as those above the liquid level will steam cook, hence the name "steamers".
Enjoy!

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Three Asian-Style Dipping Sauces

From the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com

Any or all of these are wonderful served with Asian style spring/summer rolls, or egg rolls. Also delicious drizzled over poached or grilled chicken, fish, prawns or crab. You can make them up to a day ahead and store, covered in the refrigerator.  (Bring to room temperature before serving) You can double or triple the recipes if you need larger servings.

Lime-Sesame Dipping Sauce (Tangy and mild)

• Juice from 1/2 lime
• 2 Tablespoons canola oil
• 1 Tablespoon rice vinegar
• 1/2 teaspoon Dijon mustard
• 1/2  teaspoon soy sauce, or more to taste
• 1 teaspoon brown sugar, or more to taste
• 1/2 teaspoon toasted sesame seed oil, or more to taste
• sesame seeds (optional garnish)
• Method: In a small bowl, whisk all ingredients together until blended and sugar is dissolved. Taste for seasonings and
• adjust. Sprinkle with a few sesame seeds before serving.

Peanut-Hoisin Dipping Sauce  (Make it Mild or Spicy)

• 1 Tablespoon vegetable oil
• 4 garlic cloves, minced
• 3 Tablespoons peanut butter (creamy)
• 2 Tablespoons hoisin sauce
• 1 Tablespoon fish sauce (OR optional: use 1 up to 3 teaspoons soy sauce if you prefer, start with after 1 teaspoon. After mixing sauce add more soy sauce, to see if you like it saltier)
• 1 Tablespoon sugar
• 1 teaspoon chili paste or hot bean paste (more if you prefer spicier)
• 1/2 cup chicken broth
• 1/4 cup chopped roasted peanuts
• Method:  Warm the oil in a small saucepan over medium heat. When oil is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds. Add the peanut butter, hoisin sauce, fish sauce or soy sauce, sugar and chili paste, stir well and simmer for 15 seconds. Stir in the chicken broth; the mixture should have a thick, creamy consistency. Stir in peanuts. Allow to cool and serve, garnish with a few chopped peanuts if desired.
• 
  
• Spicy Sweet  Chili Dipping Sauce 
• • 1/4 cup fresh lime juice 
  • 1/4 cup rice vinegar 
  • 1 to 2 cloves peeled, crushed garlic
  • 2 1/2 teaspoon soy sauce 
  • 1 Tablespoons sugar, plus more, to taste 
  • 2 teaspoons minced jalapeño chili, plus more, to taste*
  • *You may use serrano chilis, I used ripe (red) serranos from the garden this time.
  • If you like it spicier, add a little Chinese Chili-Garlic Sauce (from the jar.)
  • Method: Mix all ingredients until sugar is dissolved. Serve.
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Salmon, Slow Roasted with Fennel & Pomegranate Salsa

Salmon, Slow Roasted with Fennel & Pomegranate Salsa
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com
Serves 4
Ingredients:
4-  4 ounce boneless wild salmon fillets (skinless or not)
2 to 3 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
Salsa:
2 Tablespoons coarsely chopped fennel fronds (optional)
1 fennel bulb, trimmed and cut into 1/4-inch dice
3/4 cup pomegranate arils
1 jalapeno pepper, seeded, de-ribbed and minced (adjust this amount up or down depending upon your tastes and the 'heat' of the pepper)
2 green onions, finely sliced
1/4 cup chopped cilantro
2 Tablespoons fresh lime juice
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper, or to taste
Method:
Preheat oven to 275˚F
Line rimmed baking sheet with parchment paper. Place salmon fillets on the prepared pan, evenly spaced. Rub top of each fillet with the oil, 1/4 teaspoon salt, cayenne, and 1/4 teaspoon ground black pepper. Place in oven and bake until thickest part of salmon registers 125˚F, or is opaque when lifted with a paring knife.  Best if not overcooked!
While salmon is baking:  Prepare salsa ~ In a bowl combine fennel fronds (if using), the diced fennel pomegranate arils (seeds), jalapeno, green onions, cilantro, lime juice, 1/2 teaspoon salt and black pepper.  Stir and set aside. Serve salmon on warmed plates, spoon salsa over and enjoy!


High in Omega 3's and 6's, Protein and vitamin D


Recipe adapted from "Clean Eating" magazine


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Shrimp Toasts ~ Chinese style

Shrimp Toasts

From the kitchen of Once Upon a Plate by Mari

Yield:  About 2 dozen small, or 1 dozen larger toasts

You may have enjoyed these at your favorite Chinese restaurant. Sometimes I serve them alongside a non-traditional "Chinese" Chicken Salad.  They make also are a delicious warm appetizer  to accompany your favorite cold beverage, or hot tea.  The traditional version is fried ~ but you can also bake them (to eliminate some of the calories.)

6 slices white sandwich bread

1/2 pound fresh prawns, or raw frozen (thawed), cleaned and de-veined

8 water chestnuts

2 1/2 tablespoons cornstarch

1/2 to 1 teaspoon salt

2 tablespoons 'dry' cocktail sherry (not cooking sherry)

1 small egg, lightly beaten (may substitute 1 egg white instead)

2 green onions (scallions), both white and green parts

Sesame seeds

Paprika

Optional: fresh cilantro sprigs/leaves for garnish

For fried version:  Flavorless cooking oil, or peanut oil

For baked version only:  1/4 to 1/3 cup melted butter 

Directions:

Leave bread slices out on a tray or baking sheet to dry for two hours.  Meanwhile, cut green onions, including green tops into 1-inch lengths. In the bowl of food processor fitted with the metal blade, process green onions until coarsely chopped. Add egg (or egg white), cornstarch, sherry and salt ~ process for 2 to 3 seconds.  Add water chestnuts and process with on-off pulses until coarsely chopped. Add shrimp and process with on-off bursts until finely chopped, and no large pieces remain; mixture should have a paste-like consistency.  Refrigerate, covered until ready to use, or if bread has already dried proceed immediately.

For fried version:  Trim crusts from bread and cut each slice into four squares, or cut diagonally from corner to corner to make 4 triangles. Alternately (for larger toasts) cut each slice of bread in half.

Spread prawn-mixture on one side of the bread pieces covering the entire surface, mounding slightly in center. Sprinkle sesame seeds and paprika on the filling, pressing lightly so they adhere to the surface of the mixture.

Heat oil in a deep-fryer or pot, (OR a heavy skillet with oil to a depth of a little over 1-inch deep).  When oil is hot, gently drop prepared bread pieces, shrimp side down, into the oil. Fry for about 30 seconds, then turn and fry on other side for another 30 seconds.  The cooking time is only an estimate, depending upon temperature of the oil. Both sides should be golden colored. Remove from oil and drain on paper towels, serve hot.

Make ahead tip:  Fry the prepared bread pieces only until they reach a light beige color, drain, cool and freeze in airtight container. To reheat: Preheat oven to 350* (F), place frozen toasts on a cookie sheet and heat for 12 minutes.  If toasts are already thawed, reheat for 5 or 6 minutes. Toasts will become a deeper brown as they bake.

For baked version: Remove bread crusts and brush melted butter on both sides of each slice. Spread shrimp mixture on one side of each slice, brush shrimp-mixture surface lightly with additional butter or unflavored vegetable oil.  Sprinkle surface of shrimp with sesame seeds and paprika, pressing gently to assure they adhere. 

Cut each slice of prepared bread twice on the diagonal to make 4 triangles.  Place on baking sheet (for easy clean-up, line baking sheet with baking parchment or a silicone baking mat.)

Make ahead tip: At this point you can cover with plastic film and refrigerate for up to 8 hours.

Position rack in center of oven and preheat to 375* (F). Bake uncovered for 10 minutes, or until bread is toasted. Watch carefully as oven temperatures vary ~ half-way through baking time I usually reduce oven temp. to 350* and allow them to bake a little longer. Beware, these can go from 'just golden' to 'dark brown' in a matter of moments. Serve hot.

~*~*~*~*~*~

For either version, I like to garnish with fresh cilantro.  I always serve these toasts with a small bowl of hot mustard for dipping.  For the hot mustard: Combine Coleman's dry mustard with a little cold water, adding water gradually to reach consistency. Mix in a few drops of vegetable oil to make mustard glossy, and prevent it from drying out.

I hope you enjoy!

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Cheater's Crab or Smoked Salmon Rangoon

Crab Rangoon (or)  Smoked Salmon Rangoon
As shared from the kitchen of  Mari's ~Once Upon a Plate

You can make these simply folded into a triangle shape (Cheater's version), or shaped into the original traditional won ton shape.


Ingredients:
8 ounces fresh crab meat, drained and chopped, OR 6 ounces smoked salmon, chopped
4 ounces cream cheese, room temperature (or 8 ounces if you prefer creamier)
1 or 2 green onions (scallions), both white and green parts, thinly sliced
1/2 teaspoon A-1 Steak Sauce, or 1/2 teaspoon Worcestershire sauce, or 1/2 teaspoon fresh lemon juice (or more to taste.)
1/4 to 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
1 package square won ton wrappers
small dish of water for sealing the filled won tons OR 1 beaten egg if folding the traditional way (see below.)
oil, for frying*


To serve:
Chinese mustard
Chinese red sauce
Optional for the crab version, Sweet Thai Chili Sauce


*Enough oil for deep frying if won tons are folded the traditional way,
or less if shallow frying ~ if folded into the flat, triangular shape.


Method:
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.


Simple version (triangle shape): Place about 1/2 teaspoon of the crab or salmon mixture into center of won ton wrapper; wet fingertip in water, run across 2 sides of the won ton wrapper square, fold square over to form triangle. Then fry as below.

For traditional won ton shape: Follow method above, then lightly brush the center of the triangle with a bit of beaten egg. Bring opposite corners together and press gently, so filling will be stay put.


To fry: Place oil in wok or deep pan for the traditional shaped won tons ~ Or heat oil in frying pan to the depth of about 1-inch for the triangular version. Heat oil to 375 degrees (F) ~ medium high heat.


To assure the proper temperature, fry one crab or salmon puff and adjust heat up or downwards if necessary. Fry remaining puffs until lightly golden brown. This usually takes 2 to 3 minutes if your heat/flame is adjusted correctly. Drain well and serve hot with dipping sauce of your choice.

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Pan Seared Halibut with Huckleberry Reduction and Hazelnut Brown Butter Sauce

Pan Seared Halibut with Huckleberry Reduction and Hazelnut Brown Butter Sauce

As shared from the kitchen of Once Upon a Plate by Mari

With fresh halibut season coming to a close (the season runs from March through November), we wanted to enjoy it one more time until it becomes available again next March.

I happened to have some fresh, slightly tart huckleberries on hand, and I always keep Oregon Hazelnuts in the freezer, so I devised this recipe (actually a non-recipe), which we thoroughly enjoyed.

My apologies in advance... for those who know me or follow my blog, you know as many times as not, I'll just line up my ingredients and begin cooking without a recipe, just an idea in my head. That TRULY is the pleasure of cooking for me ~ the creative aspect of using what I have on hand, and not being tied to a recipe. 

That is the case with this dish... I can describe how I made it, but there are no exact measurements ~ have fun and prepare it to taste, and in the proportions to fit your family.Feel free to substitute another kind of berry, or other nuts for the Hazelnuts.

Here is how I arrived at this dish ( a serving for two):

Step 1. Make the Huckleberry -or other berry- reduction.

A generous 1/4 cup of fresh huckleberries with a couple of tablespoons of water and a little agave syrup (or sugar), to ease some the the tartness of the berries ~ not to make the sauce sweet. Bring ingredients to a boil, then reduce heat to medium low to reduce amount by nearly half. Stir occasionally. Keep warm.

Step 2. Rinse halibut, blot excess moisture off ~ salt and pepper, and dust with all-purpose flour. Tap off excess flour. Heat equal amounts of oil and butter in a frying pan over medium - high heat until melted and almost sizzling. Add halibut to the pan (don't crowd), allow to cook on one side for a few minutes (about 3 to 5 minutes, depending upon the thickness of fish.) Turn once and cook other side until fish is just firm when you press down upon it. (Again about 3 to 5 minutes.) Remove fish to warm serving plates or a platter. Cover loosely with foil and keep warm.

Step 3. Add another tablespoon or two of butter to the same pan, allowing it to melt, stirring to scrape up any bits from interior bottom of pan. Add chopped hazelnuts (or walnuts, almonds, pecans, etc.)and allow to cook, stirring frequently to avoid scorching either the nuts or the butter. When butter is golden in color but not burned, remove pan from heat and keep warm.

Step 4. Drizzle the warm berry reduction on warm plates, arrange seared halibut on top. Spoon the warm hazelnut brown butter over all, garnish with additional fresh berries, and serve right away.

I hope you enjoy!

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Not Quite Brandade Cakes (Salmon)

Not Quite Brandade Cakes (Salmon Cakes) with Caramelized Tomatoes, Peppers and Garlic
As shared from the kitchen of Once Upon a Plate

Recipe as shown here makes 20 small cakes
Note: I quartered the following recipe, exact measurements are not necessary just try to keep the ratio of fish to potatoes at about 50/50, then season as you wish.
Brandade is a French dish using dried cod, reconstituted then pounded and seasoned, with cream or milk added. These cakes are loosely based on that method of preparing fish, except I used freshly poached salmon, then shaped portions into cakes and coated with coarse Panko crumbs and sauteed until deeply browned and crispy.

INGREDIENTS
For the caramelized tomatoes and peppers:
4 sweet (Bell) peppers, assorted colors
1 big handfuls cherry or tiny pear tomatoes
1 head of garlic, separated, cloves peeled and sliced
Sea salt and freshly ground black pepper

For the salmon cakes:
1 and 1/4 pounds salmon (I use boneless, skinless filets for this recipe)
2 large potatoes such as Russets/Bakers (to equal the weight of fish you use),
peeled and sliced into 1/2-inch slices
For the cooking water:
5 or 6 cloves garlic, peeled and cut in half
1 bay leaf
sprig fresh thyme
a few sprigs fresh parsley
For the cake mixture:
1/4 cup cream
1/2 teaspoon espelette pepper or hot paprika
Nice handful of chopped, fresh parsley leaves
Nice handful of snipped fresh chives
Sea salt and freshly ground pepper
Grape seed or Peanut Oil, for frying
Flour or Panko (Japanese) to bread crumbs to coat cakes

Method:
For the Peppers
Preheat oven to 300* (F)
Seed pepper and cut into thin strips, toss with the tomatoes, garlic, salt and pepper and arrange on a rimmed baking pan. Drizzle the olive oil over all, tossing vegetables with your hands to coat.
Bake until as caramelized as you like, 30 to 90 minutes. Turning once or twice.

For the cakes
Place the potatoes, bay leaf, thyme sprig and parsley in a pot and add cold water to cover by about 1-inch. Cover pot and bring to a boil, poach until the potatoes are just barely tender (about 10 to 15 minutes), then add salmon filet pieces and continue poaching until fish flakes easily.
Drain liquid and discard herbs. Separate potatoes from the fish. In a bowl mash potatoes with the cream. In a separate bowl finely flake the salmon. Combine the potatoes with the salmon and stir in the espelette pepper, chopped parsley and chives. Taste for seasonings, add salt and pepper and more hot pepper if desired.

To fry the cakes:
Pour a generous inch of cooking oil into a frying pan/skillet and heat until sizzling. Form the salmon-potato mixture into 20 small cakes. Just before frying dip them into a shallow dish of flour or Panko crumbs, pressing lightly to coat. Fry each cake on both sides until very brown and crisp. Drain on paper towels or brown paper to rid of excess oil.

To plate:
Arrange cakes on warm plates and top with a bit of the caramelized tomato-pepper mixture and enjoy!

Recipe very loosely adapted from Laura Caulder

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Slow Roasted Chipolte Salmon with Pineapple Rice

Slow-Roasted Chipolte Salmon with Pineapple Rice
4 servings

Recipe adapted from Cuisine at Home

3 Tablespoon adobo sauce (from a can of chipotle peppers in adobo)
3 Tablespoons brown sugar
1 teaspoon kosher salt
4 skinless salmon fillets (about 6 ounces each)
1 cup dry white wine
2 Tablespoons sugar
2 Tablespoons fresh ginger, grated
2 Tablespoons fresh lime juice
2 Tablespoons unsalted butter, softened
1 teaspoon cornstarch
1 Tablespoon scallions (green part only), thinly sliced

Preheat the oven to 225* (F)
Line a baking sheet with foil, and coat with cooking spray or brush with olive oil.

In a small bowl combine the adobo sauce, sugar, and salt. Place the salmon on the baking sheet and brush the tops with half of the sauce.

Roast in the oven for 20 to 40 minutes depending on how thick the salmon is.

Adjust the heat to broil, brush the remaining glaze on the salmon, and broil 3 inches from the heat for about 3-5 minutes.

In a small saucepan combine the wine, sugar, ginger, and lime juice. Bring to a boil and boil until reduced to about 3/4 cup (about 5 to 7 minutes) stirring occasionally.

Blend the butter and the cornstarch together and whisk into the sauce. Simmer until thickened (about 1 minute.) Stir in the scallions and serve with the salmon and the rice.

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Pineapple Cilantro Rice
Makes 4 cups

1/4 cup onion, diced
1 Tablespoon unsalted butter
1 cup long grain rice
1 can crushed pineapple, undrained (15 oz) I used fresh pineapple chunks in juice from the refrigerated case)
3/4 cup pineapple juice (6 oz)
1/2 cup water
1 teaspoon kosher salt
1 teaspoon sugar
1/4 cup minced fresh cilantro

In a 2 to 3 quart saucepan (with tight fitting lid) saute onion in butte rover medium-high heat for 3 minutes. Stir in rice and saute for one minute more.

Add pineapple, pineapple juice, water, salt and sugar. Bring to a boil, cover, reduce heat to low and simmer until all the liquid is absorbed, 25 minutes. Fluff rice with a fork, then stir in cilantro.

With many thanks to Pam at Sidewalk Shoes for featuring these recipes on her blog.

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Black Cod with Sage on Crispy Potato Cakes

Black Cod with Lime and Sage

2 servings

1 Tablespoon oil
2 Tablespoons butter
1 lime sliced into 1/4-inch slices
10 to 12 fresh, whole sage leaves
3/4 to 1 pound Black Cod filets or steaks

Heat butter and oil over medium heat until butter is melted and a drop of water sprinkled in the pan sizzles and bounces.

Add lime slices and cook until tender about 1 minute on each side. Remove from pan and allow to drain. Add sage to pan and fry for about 1 minute. Remove from pan and place on towel to absorb excess oil and butter. (Sage should be crispy.)

Add Black Cod to pan and fry a couple of minutes per side. Fish should still be slightly opaque in the center. If you like your fish more well done, cook a few minutes longer.

Place one portion of fish on each plate, or one piece of fish on top of individual potato cakes. Garnish with fried sage and lime slices.

Black cod recipe adapted from Donna Hay

For Crispy Potato Cakes:

You can either make one larger potato cake; and cut it after cooking or use two very small frying pans to make two individual cakes if you prefer.

Peel two medium size russet potatoes, slice very thinly (a mandolin makes quick work of slicing.)

For individual cakes:

Heat 2 teaspoons of oil in small frying pan (non-stick is best for this recipe), add 1 teaspoon butter until melted. Layer potato slices evenly in pan, sprinkle very lightly with salt between every other layer. Press down with a spatual and allow to cook until lightly browned. Flip once, reduce heat slightly and cover pan and continue to cook until potato layers are tender when pierced with the tip of a knife and the bottom is golden brown and crisp.

To make one larger potato cake use the same method, increasing oil and butter by a teaspoon or two, then cut in half before plating, placing one half on each plate.

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Pacific Coast Seafood Chowder

Pacific Coast Seafood Chowder

~From the Kitchen of Once Upon a Plate

8 to 12 servings, depending upon portion size

Ingredients:

6 Tablespoons butter, softened to room temperature
6 Tablespoons all-purpose flour
1 Tablespoon vegetable oil
1 or 2 slices of bacon, diced
1 cup carrots, sliced
1 cup celery, sliced
1 medium onion (about 3-inches in diameter), small dice
1 garlic clove, minced
4 cups (about 2 or 3 medium size) potatoes, peeled, and cut into ½-inch to ¾-inch dice)
¼ to ½ teaspoon dried thyme
1 bay leaf
32 –ounces* chicken broth (homemade, canned, or boxed). May substitute part of chicken broth with bottled clam juice
2 cups milk (or more depending upon how thin you like your chowder)
Seafood:

(Total 1 ½ pound Seafood) ---Choose one or a combination of the following to equal approximately 1 ½ pounds:

- Shrimp, medium size (31 to 40 count per pound) raw, peeled, deveined,
- clam meat or 2- [6 ½ ounce] cans chopped clams with juice,
- diced raw, boneless firm-flesh fish (cod, halibut, snapper, salmon.)

1/2 teaspoon salt (to taste)
1/4-1/2 teaspoon white pepper, ground
½ teaspoon hot sauce, OR a sprinkling of Cayenne powder; optional (more or less, to your liking)

Note: I don’t season with salt until the end of cooking time as the bacon, butter, chicken & clam broth add salt to the dish.

Method:
In a small bowl with a fork mix the butter and flour until thick paste forms; thoroughly blended and smooth. Set aside. (This is Beurre Manié, the classic French sauce thickener.)

• In a large pot or Dutch/French oven heat oil over medium heat and brown bacon until just crisp.
• With a slotted spoon remove crisped bacon and set aside.
• Remove all but 1 ½ Tablespoons oil/bacon fat from the pot.
• Add diced onions, celery and carrots to pot and cook for about 5 minutes, stirring occasionally. Don’t allow them to brown, just begin to soften.
• Next add minced garlic and diced potatoes to the pot; stir for a minute or two.
• Add bay leaf and thyme, then chicken broth (clam juice if using)
• Bring to a simmer and cook until potatoes and carrots are just tender.
• Stir in milk until mixture reaches a simmer.
• Stir in Beurre Manie, 1 tablespoonful at a time, stirring all the while, allowing each addition to dissolve and thicken the liquid before adding the next tablespoonful. Reduce heat slightly, if necessary so mixture does not scorch.
• Add seafood and reserved bacon; simmer gently until the shrimp and fish are just cooked through. This will only take a couple of minutes. Do not overcook.
• Taste for seasonings and adjust chowder to your taste.

If chowder is thicker than you like add additional broth or milk and heat through until hot. Ladle into bowls or mugs and garnish with fresh minced parsley or fresh thyme leaves. Serve hot.


** For this recipe I use 32-ounces of chicken broth, and keep one- 14.5 ounce can nearby to add more broth as needed.

Enjoy!

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