| Recipes Island Gourmet Recipes |
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NEW ENGLAND STYLE CLAM CHOWDER
Drain clams. Reserve nectar. Saute' bacon in butter until golden brown and crisp. Add onion and celery. Cook until golden. Add 1 cup reserved nectar, potatoes, carrots, salt and pepper. Boil until potatoes are tender. Mince clams and add with balance of nectar to other ingredients. Heat. Scald milk and add to the chowder. Season to taste.
Saute bacon. Add onion and cook until transparent. In large pot combine tomatoes, clamato juice, nectar from clams, carrots,celery, potatoes, parsley and thyme. Bring to boil. Turn heat down and add chopped butter clams, bacon and onions. Simmer slowly for about 1 to 1-1/2 hours.
Brown garlic in olive oil in a heavy skillet or pot. Saute' onion until transparent. Add tomatoes, oregano, basil, parsley, and salt and pepper to taste. Simmer 15 minutes, stirring occasionally. Add clams and cook another 5 minutes. Cook linguine in boiling salted water until al dente'. Drain. Spoon sauce on top and sprinkle with parmesan cheese. Top
Cut off and discard tops of tomatoes and cut a very thin slice off the bottoms so they will sit steadily. Remove pulp from insides and pat dry. Cover and refrigerate. Combine tomato pulp, well chopped, with rest of ingredients, cover and chill. Fill tomatoes with the stuffing about two or three hours before serving and arrange on lettuce leaves on a serving platter.
CRUST: Combine dry ingredients, add oil, stir well and press into a 9" pie plate. Bake at 400 F for 10 minutes, then cool. FILLING: Drain and flake salmon, reserving liquid; blend eggs, sour cream, yogurt, mayonnaise and salmon liquid; then fold in salmon, cheese, onions, dill and hot pepper sauce. Spoon into shell and bake at 325 F for about 40 min. or until firm.
Shred cheddar; add sour cream, St. Jean's smoked salmon and cream cheese; mix. Hollow out a loaf of round sour dough bread. Fill with mixture. Cover with top of loaf and bake at 350 degrees F for 1 hour.
Blend all ingredients except for caviar in a food processor. Put into an attractive dish and decorate with thin lemon wedges and parsley and serve with crackers. If you prefer a more subtle flavour, reduce the amount of salmon. Sprinkle a little of the drained Lumpfish caviar on top.
Copyright © 2000. St. Jean's Cannery Ltd. All rights reserved. |
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