CATEGORY: APPETIZER/SOUP

NEW ENGLAND CLAM CHOWDER By: "Millie" and Courtesy RecipeZaar.com Serves: 4-8 Prep: 25 min. Total Time: 1 hour.

INGREDIENTS: 3 (8 ounces) bottles clam juice 1 lb russet potatoes, peeled,cut into 1/2-inch pieces 2 tablespoons butter 3 slices bacon, finely chopped 2 cups chopped onions 1 ¼ cups chopped celery (about 2 large stalks) 2 cloves garlic, chopped 1 bay leaf ¼ cup all-purpose flour 6 (6.5 ounces) cans chopped clams 1 ¼ cups half-and-half 1 teaspoon hot pepper sauce

Photo: photos.com This is a very rich and creamy chowder recipe served at Skipjack's restaurant in Boston, Massachusetts. The image above is not of the chowder served at this restaurant.

INSTRUCTIONS: Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat. Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving).

CATEGORY: APPETIZER/VEGETARIAN

VEGAN-HEARTY ROOT SOUP

Serves: 6-8 Prep: 20 minutes Cook: 40 minutes INGREDIENTS: 4 potatoes, peel and diced 1 onion, chopped 1 clove garlic, cut in half 1 parsnip, peeled and diced 2 carrots, peeled and diced 1 turnip, peeled and diced 1 celery root, peeled and diced (celeriac, optonal) 1 fennel, diced (optional) 1 leek, washed and thinly sliced 1 rutabaga, peeled and diced 1 (15 ounces) can vegetable broth 1/3 cup barley 1/3 cup washed chopped cilantro 4 cups water salt and pepper INSTRUCTIONS: In a large saucepan add all ingredients and bring to a boil. Simmer until all vegetables are soft and barley is cooked, about 40 minutes uncovered. Add additional water if needed. When done you can mash a little with the potato masher or eat as is. Courtesy of www.recipezaar.com

Enjoy! Bon apetit! Buen provecho! Buon appetito! Bete'avon! Itadakimas! Mani deuseyo! Priiatnogo appetita! Guten appetit! Kale orexe!

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