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Ingredients

• 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
• 4 slices bacon, cut into 1/2-inch lengths
• 2 cups finely chopped onion
• 1 cup finely chopped celery
• 1/2 cup chopped bell pepper
• 3/4 cup diced carrot
• 1 1/2 tablespoons minced garlic
• 3 bay leaves
• 1 1/2 teaspoons dried oregano leaves
• 4 sprigs fresh thyme
• 1/2 teaspoon crushed red pepper
• 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
• 1 cup chicken stock
• 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
• 1/4 cup chopped parsley leaves
• Freshly ground black pepper
• Salt

Directions

• In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
• In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

Ingredients

• 5 to 6 medium potatoes, peeled and diced
• 6 bacon strips, diced
• 1 small onion, finely chopped
• 2 celery ribs, chopped
• 1 garlic clove, minced
• 2 cans (6 ounces each) minced clams
• 2 cups water
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 to 1 teaspoon pepper
• 1/4 teaspoon salt
• 2 teaspoons minced fresh parsley

1. Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Add garlic; cook 1 minute longer.
3. Drain clams, reserving liquid; set clams aside. Drain potatoes and return to the pan. Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer. 

• Yield: 11 servings (2-3/4 quarts).

Here is an easier and faster way to make and enjoy Beef Pho and it doesn't take hours and hours of simmering.

Ingredients

• 3 thick slices ginger root
• 2 whole cloves
• 2 cloves of garlic, smashed
• 1 whole star anise
• 1 strip (3 inches/8 cm long) lime rind
• 1/2 tsp (2 mL) coriander seeds
• 1/2 tsp (2 mL) black peppercorns
• 4 cups (1 L) beef stock
• 2 cups (500 mL) water
• 1/2 onion
• 1 tbsp (15 mL) fish sauce
• 8 oz (227 g) top sirloin grilling steaks
• 1/3 cup (75 mL) chopped fresh coriander
• 2 tbsp (30 mL) chopped fresh mint
• 2 tbsp (30 mL) lime juice
• 2 green onions, chopped
• 6 oz (170 g) rice stick noodles
• 1 cup (250 mL) bean sprouts
• chopped fresh mint or coriander or sliced green onions

Directions

1. In centre of 6-inch (15 cm) double-thickness square of cheesecloth, place gingerroot, cloves, garlic, star anise, lime rind, coriander seeds and peppercorns; pull up corners and tie into bundle with string.
2. In saucepan, bring stock, water, onion, fish sauce and spice bag to boil; reduce heat and simmer for 5 minutes. Discard spice bag. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Bring to simmer before continuing.)
3. Slice beef as thinly as possible; add to saucepan and bring to boil, skimming off any foam with spoon. Reduce heat and simmer for 5 minutes. Add chopped coriander, mint, lime juice and green onions.
4. Meanwhile, in pot of boiling salted water, cook rice noodles until tender but firm, about 5 minutes; drain. Divide among 4 soup bowls. Top with bean sprouts. Pour beef mixture over noodles. Garnish with mint.

Ingredients

• 4 ounces dry Chinese egg noodles
• 6 cups chicken stock
• 2 tablespoons fish sauce
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 tablespoon minced lemon grass
• 5 green onions, chopped
• 2 cups cubed cooked chicken
• 1 cup bean sprouts
• 1 cup chopped bok choy

Directions

1. Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
2. Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
3. Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

As inspired by this
Ingredients

• 1 can (6 oz.) tuna, drained, flaked
• 3 Tbsp. mayonnaise
• 2 Tbsp. chopped celery
• 8 slices bread
• 8 2% milk cheese singles
• 8 tsp. vegetable oil spread

Directions

1. Mix tuna, mayo and celery; set aside.
2. Top each of 4 bread slices with one 2% milk cheese singles, 1/4 of tuna mixture and second singles. Cover with remaining bread slices. Spread outsides of sandwiches with vegetable oil spread.
3. Cook in skillet on medium heat 3 to 4 min. on each side or until golden brown on both sides.

"Delicious" and perfect to watch the 11p.m. edition of SportCenter with.

Ingredients

• 3 pounds unpeeled new potatoes -- quartered
• 1 bottle 8 oz creamy blue cheese dressing
• 3/4 cup blue cheese -- crumbled
• 1 jar real bacon pieces
• 1 tablespoon dried parsley flakes
• 1 tablespoon dried sweet pepper flakes
• 1 teaspoon ground black pepper
• 1 teaspoon dried chopped onion

1. Place potatoes in a large saucepan and cover with salted water. Bring to a boil and cook until potatoes are tender; drain and rinse with cold water to stop cooking process. In a large bowl, combine remaining ingredients; stir in potatoes. Cover and refrigerate 2 hours to flavors to blend. Serve chilled.
2. Yield: about 9 cups potato salad.

Source: Quick Gifts of Good Taste.

Ingredients

• 2 pounds small new potatoes
• 3 hard boiled eggs -- peeled
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons dijon-style mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon sugar
• tabasco -- to taste
• salt and freshly ground black pepper
• 1 medium cucumber -- peeled, seeded and
• -- chopped
• 5 scallions -- chopped
• 3 tablespoons chopped fresh parsley

Directions

1. Place the potatoes, whole with their jackets, in a large pot and add salted cold water to cover by 1 inch. Bring the water to a boil and cook the potatoes until just tender when poked with a knife. Drain the potatoes and allow to cool. Quarter the potatoes or cut into bite-size pieces and set aside.
2. In a large bowl finely mash the eggs with a fork. Add the mayonnaise, sour cream, mustard, white wine vinegar and sugar and stir to combine. Season with Tabasco, salt and pepper to taste. Add the potatoes, cucumber, scallions and parsley and stir to combine. Taste and adjust seasoning if necessary.

Yield: 4 to 6 servings

Ingredients

• 2 eggs, slightly beaten
• 2 cup shrimp, shelled/deveined
• 1 x oil
• 1 x pepper to taste
• 1/4 cup of water
• 2 cup of cornflake crumbs
• 1 x salt to taste

Shrimp Sauce Ingredients

• 1 cup chill sauce
• 1/4 cup Pickle relish
• 1/2 teaspoon mustard, prepared
• 1 tablespoon lemon juice
• 1 cup of mayonnaise
• 1 egg, hard-cooked, chopped
• 1/2 teaspoon onion, grated

Directions

1. Beat eggs slightly with water.
2. Dry shrimp on paper towels; dip first into crumbs, then eggs, then into crumbs again.
3. Place shrimp in well-oiled shallow baking pan so they do not touch; sprinkle with salt and pepper.
4. Turn once with a broad spatula so that both sides are oiled. Bake in preheated 450'F. oven 6 to 8 minutes.
5. Serve with Shrimp Sauce or your favorite sauce.

Shrimp Sauce Directions

1. Combine all ingredients; chill.
2. Serve with baked or broiled shrimp.

NOTE: You may prefer broiled shrimp. Follow the same recipe, but cook only 2 minutes on each side under the broiler.

Learn more and get a free taste at tonx.org

Directions

• 1 lb Butter
• 1/2 c Lemon juice
• 2 ts Fresh basil, chopped
• 2 ts Cayenne pepper
• 2 ts Fresh oregano, chopped
• 5 ea Garlic cloves, minced
• 1 ea Bay leaf, crumbled
• 1/2 c Black pepper, finely ground
• 1 x Salt
• 4 lb Large raw shrimp in shells

Instructions

1. The shrimp should be of a size to number 30-35 per pound.
2. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp.
3. Cook, stirring often, until browned to a rich mahogany colour, about 10 minutes.
4. Add the shrimp, stirring and turning to coat well with the seasoned butter.
5. Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table.

From Nathalie Dupree’s New Southern Cooking

• 2 tablespoons hot sesame oil
• 1 pound pork tenderloin, thinly sliced
• 1 bunch scallions, sliced
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• Sriracha chile-garlic paste to taste
• 5 cups chicken broth
• 3/4 cup water
• 3 cups thinly sliced bok choy
• 2 cups broccoli florets
• 1 cup thinly sliced red bell pepper
• ½ cup sliced bamboo shoots
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 8 ounces dried Chinese noodles
• 1 small cucumber, sliced into matchsticks, for garnish

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium heat.
2. Add pork, all but 2 tablespoons of the scallions, garlic, ginger, sriracha and cook, stirring about 5 minutes. Transfer to a plate.
3. Add remaining oil and stirfry vegetables for 4-5 minutes, then add broth, water, soy sauce and rice vinegar. Stir in noodles and bring to a boil.
4. Lower heat and cook till noodles are tender, 4-5 minutes. Return the pork mixture to the pan and stir to combine.
5. Serve garnished with the remaining 2 tablespoons scallions and sliced cucumber. 

Serves 6-8.

Ingredients

• 1 large (11-inch x 9-inch x 2 3/8-inch) aluminum foil baking pan
• 2 to 3 cans (12 ounces each) beer
• 2 tablespoons butter
• 1 medium yellow or white onion, sliced
• Bratwurst

Directions

1. Put the pan right on the grill, being careful not to singe your knuckle hair. Pour in the beer, and add the butter and onions.
2. Grill your bratwurst to a juicy, golden-brown perfection.
3. Serve immediately to your hungry guests and place any remaining brats into the steaming hot tub.
4. When folks are ready for seconds or thirds--or when stragglers show up late - grab a bratwurst out of the hot tub and enjoy!