••••NEW ENGLAND CLAM CHOWDER🥘🥛🍮🥔🌰🌿🍚🌱🥓🐚!!••••

(Source: bon appetite.com recipe & photo & Chris Court & Mary-Frances Heck)

••••NEW ENGLAND CLAM CHOWDER!!

🥔🌰🥓🥔🌰🥓🥔🌰🥓🥔🌰🥓🥔🌰🥓🥔

Servings
 If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.

INGREDIENTS

• 8 pounds cherrystone clams, scrubbed
• 1 tbsp unsalted butter
• 8 ounces bacon, cut into 1/2-inch pieces
• 2 celery stalks, minced
• 1 large onion, minced
• 1 garlic clove, minced
• 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 2 tablespoons cornstarch
• 2 cups heavy cream
• Kosher salt, freshly ground pepper
• Chopped fresh chives
• Oyster crackers or Vermont Common Crackers
  
  
  

RECIPE PREPARATION

• Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.

• Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.

  Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.

• Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams' brininess varies), and pepper.

• Divide chowder among bowls. Garnish with chives and oyster crackers.

  
  
  

Recipe by Mary-Frances Heck

, 

Photos by Chris Court

Nutritional Content

9 servings, 1 serving contains: Calories (kcal) 730 Fat (g) 36 Saturated Fat (g) 17 Cholesterol (mg) 230 Carbohydrates (g) 38 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 59 Sodium (mg) 530

••••SCOTT DESIMON’S LOBSTER STEW🌾🦐🌰🥛🍃🍚🥃🍶🍮!!••••

(Source: bonappetite.com recipe & photos & Scott DeSimon & Christina Holmes & google+ photos)

••••SCOTT DESIMON’S LOBSTER STEW!!

4 Servings

INGREDIENTS

• 2 1 1/4-pound lobsters (female if you have a choice; you want the roe)
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1 large shallot, chopped
• 1 tablespoon brandy or Cognac
• 2 sprigs thyme
• 2 cups half-and-half
• Kosher salt
• Freshly ground white pepper
• Tabasco
  
  🦐🥃🥛🦐🥃🥛🦐🥃🥛🦐🥃🥛

RECIPE PREPARATION

• Bring 3 cups water to a boil in a large pot. Add lobsters and cook until shells are red but meat is not yet cooked through, about 5 minutes. Remove lobsters; reserve cooking liquid. When cool enough to handle, crack lobsters over a large bowl to catch liquid; separate meat from shells.

• Cut meat into bite-size pieces; set aside meat and shells separately. Combine liquid from shells with cooking water in a large measuring cup; you should have 3 cups liquid (add water if needed). Set liquid aside. If lobsters are female, remove roe; set aside. (The roe sac is dark green when raw, red when cooked. The lobsters are half-cooked, so it will be green with pink around the edges.) Discard soft, pale green tomalley.

  
  
  
  

• Melt 2 tablespoons butter in a wide heavy pot over medium heat. Add shallot and cook, stirring occasionally, until shallot is soft, about 5 minutes. Add lobster shells and cook, turning occasionally, until lightly browned in spots and very fragrant, about 8 minutes. Remove pan from heat and add brandy. Return to heat and cook until brandy has almost evaporated. Add lobster cooking liquid and thyme sprigs and simmer until liquid is reduced by one-third, 8-10 minutes. Strain stock; discard solids in strainer. You should have about 2 cups stock.

• Melt remaining 2 tablespoons butter in same wide heavy pot over medium heat. Add roe, if using; mash and stir into butter until roe turns red, about 30 seconds. Add lobster meat; cook until just heated through, about 1 minute. Add stock and bring to a simmer. Remove stew from heat; stir in half-and-half. Season with salt, a small pinch of pepper, and a dash of Tabasco. Let cool; cover and chill overnight to allow flavors to meld.

• Rewarm stew gently over low heat, stirring occasionally (do not simmer or the lobster will become tough and cream may separate). Ladle into warm bowls and serve.

  
  
  

Recipe by Scott DeSimon

, 

Photos by Christina Holmes

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 530 Fat (g) 27 Saturated Fat (g) 16 Cholesterol (mg) 345 Carbohydrates (g) 10 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 57 Sodium (mg) 1010

••••GINGERY MEATBALL SOUP🐖🌰🍚🌱🐷🌾🥘🥗!!••••

(Source: countryliving.com recipe & photos & Christopher Testani & good housekeeping.com)

••••GINGERY MEATBALL SOUP!!!

TOTAL TIME: 0:35

PREP: 0:20

LEVEL: Moderate

SERVES: 6

Ingredients

• 1 lb. ground pork
• 2 green onions
• 3 clove garlic
• 1 piece peeled fresh ginger
• 2 qt. lower-sodium chicken broth
• 8 oz. snow peas
• 3 c. Cooked white rice
• 
  🐷🍚🥗🐷🍚🥗🐷🍚🥗🐷🍚🥗🐷🍚🥗🐷

Directions

1. Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.
2. In medium bowl, combine pork, green onions, garlic, ginger, and 1/2 teaspoon each salt and pepper. Form mixture into bite-size meatballs (about 1 inch each); arrange in single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.
3. Meanwhile, in covered 5-quart saucepot, heat broth to simmering on high. Uncover; add snow peas, rice, and broiled meatballs. Reduce heat to medium; simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.
4. 
   

••••CROCK-POT CHICKEN NOODLE SOUP🐔🍗🥕🥔🌰🍚🌱🥘🌿!!••••

(Source: delish.com & Lindsay Funston & Ethan Calabrese recipe & photos)

••••CROCK-POT CHICKEN NOODLE SOUP!

TOTAL TIME: 6:40

PREP: 0:10

LEVEL: EASY

SERVES: 6-8 SERVINGS

INGREDIENTS

• 1 1/2 lb. boneless skinless chicken breasts
• 1 large onion, chopped
• 3 carrots, peeled and sliced into coins
• 2 stalks celery, sliced
• 1/2 tsp. dried oregano or dried thyme
• 1/2 tsp. dried rosemary
• 3 cloves garlic, minced
• 1 bay leaf
• kosher salt
• Freshly ground black pepper
• 10 c. low-sodium chicken broth
• 2 sprigs fresh rosemary
• 8 oz. pasta
• Freshly chopped parsley, for garnish
• 🐔🥕🌰🐔🥕🌰🐔🥕🌰🐔🥕🌰🐔🥕🌰
• 
  
  

DIRECTIONS

1. In a slow cooker, combine chicken, onion, carrots, celery, oregano, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour over chicken broth.
2. Cover and cook on low, 6 to 8 hours.
3. Remove chicken from slow cooker and shred. Discard bay leaf. Return chicken to slow cooker and add pasta.
4. Cook on low until al dente, 20 to 30 minutes more.
5. Garnish soup with parsley and serve.
6. 
   
   

••••WINTER IS FOR SOUPS AND STEWS🥘🌶🥒🥕🌽🥑🥖!!••••

(Source: google+ photos & kappboom wallpaper & centercook.com & slow roasted Italian & Snorri Guannagrass.com)

••••WINTER IS FOR SOUPS AND STEWS!!

••••WINTER WONDERLAND IS ON ITS WAY❄️☃️💨🎄!!••••

(Source: google+ photos & kappboom wallpaper photos)

••••WINTER WONDERLAND IS ON ITS WAY❄️

❄️☃️💨❄️☃️💨❄️☃️💨❄️☃️💨❄️☃️💨❄️

•••••ENJOY THE BEAUTY OF IT!!

••••END OF FALL FOR GRILLED CHEESE🥖🍞🧀🌶🥑🍌🍠🍆🥒🍓🍤🍳🍕🥘🥕🍟!!••••

(Source: google+ photos)

••••END OF FALL FOR GRILLED CHEESE!!

🥖🧀🍞🧀🥖🧀🍞🧀🥖🧀🍞🧀🥖🧀🍞🧀