I hope you enjoyed the 4th of July holiday. We had lots of family, lots of food and lots of fun. Carrie and Steve brought up a large amount of steamers and family was asking for recipes to use for the leftovers. I found these. Enjoy!
1 (8 ounce) package uncooked shell macaroni
(any shape works)
2 cups shredded
sharp Cheddar cheese
2 (10.75 ounce) cans condensed cream of potato soup
3 cups of chunked clams
1 / 2 cup clam juice
(or 3 cans of clams with juice)
2 eggs, beaten
1 green onions, diced
1/4 cup diced onion
1 tablespoon
Worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon ground black pepper
Directions: Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain. Preheat oven to 375 degrees F. In a large bowl, mix the cooked macaroni, 1 1/2 cups Cheddar cheese, potato soup, clams with juice, eggs, green onions, onion, Worcestershire sauce, lemon juice, and pepper. Transfer to a large casserole dish, and top with remaining cheese. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
Clam Lovers Chowder
4 cups chunked clams
(4-6.5 ounce cans minced clams, drained with juice reserved)
2 cups clam juice
2 ounces bacon, chopped
1 cup finely chopped onion
3/4 cup diced carrots
4 cups water
1 cup chopped celery
1 tablespoon minced parsley
2-1/2 cups peeled and cubed potatoes
3/4 cup butter
3/4 cup all-purpose flour
4 cups heavy cream (can use half and half or whole milk)
3/4 teaspoon salt
1/4 teaspoon freshly
ground black pepper
3/4 teaspoon white sugar
1 tablespoon red wine vinegar
Directions: In a large stockpot, sauté bacon until almost crisp. Drain fat. Add clam juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce heat and simmer 20 minutes.
Add potatoes and simmer 20 more minutes. At the time you add potatoes start cream sauce.
In a Dutch oven melt butter and add flour; blend until smooth. Slowly pour in cream, stirring constantly. DO NOT BOIL! When smooth, transfer to the stockpot.
Stir in clams, salt, pepper, sugar and red wine vinegar. Simmer, never let boil, until smooth and slightly thickened, about 30 to 45 minutes.
The strawberries are ready in many areas and next week I would like to feature some of your favorite strawberry recipes-send them in! Have a great week, stay well and we’ll talk more next time.
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
