Sharon’s Clam Chowder

I’ll be honest – I’ve never made homemade clam chowder.  But I have had this and it’s delicous!

1 cup water

1 – 8oz can minced clams, undrained

1 chicken bouillon cube

2 cups potatoes, diced

2 cups carrots, peeled & thinly sliced

1 1/2 cups minced onions

1 Tbsp chopped parsley

1 (10 3/4 oz) can cream of celery soup

2 cups milk

2 1/2 tsp seasoning salt (like Johnny’s or Lawry’s)

8 oz shredded monterrey jack cheese

*Pour water plus juice from drained clams into saucepan.  Add potatoes, carrots, bouillon cube, onions, and parsley.  Simmer until verggies are tender.  Add cream of celery, clams, milk, cheese, seasoning salt.  Mix thoroughly.  Heat gently.

*Makes 7 cups

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from Sharon’s Kitchen

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Spencer’s Crab Cakes

As soon as I can eat shellfish again, this will be at the top of my list!  Pretty sure I won’t be making 25 cakes, so I’ll try to scale it down and re-post with the results… after November. 😉

Ingredients

• 7 eggs
• 6 oz heavy cream
• 2 tablespoons dry mustard
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 8 dashes Tabasco
• 1 teaspoon black pepper – freshly ground
• 2 tablespoon chopped cilantro
• 5 pounds Dungeness crabmeat
• 2 cups flour

Preparation

• Mix everything EXCEPT the crabmeat together in a bowl.
• Squeeze the excess moisture from the crabmeat and fold it into the mixture.
• Form into balls and then flatten.
• Sautee in clarified butter and then transfer to 350 degree oven for five to six minutes or until internal temperature of 145 degrees is reached

Makes 25 crab cakes.

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from Spencer’s for Steaks & Chops

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