Search for anything:

Clam And Cauliflower Chowder

soups, shellfish

2 cans (5-oz) baby clams
2 tablespoons butter
1 medium onion; chopped
2 stalks celery; chopped
1 clove garlic; crushed
1 can (14-oz) clam nectar
1/2 cup dry white wine
1/8 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 small cauliflower; cut into small flowerets
1/2 cup light cream
salt and pepper
1 tablespoon chopped fresh parsley

Drain clams, reserving liquid. In large heavy saucepan, melt butter over medium heat. Add onion, celery and garlic; sauté until vegetables are tender-crisp. Gradually stir in reserved clam liquid, clam nectar and wine. Add cayenne pepper and thyme. Add cauliflower; bring to a boil. Reduce heat and simmer for 5 minutes or until cauliflower is tender-crisp. Stir cream and clams into chowder; heat through, Add salt and pepper to taste. Just before serving, stir in parsley. Soup dinners demand a salad and good bread. For a homey dessert, finish with baked apples. Baked Apples: If you have an hour from the time you start making dinner until the time you expect to be eating dessert, then you have plenty of time to make baked apples. Turn the oven on to 375ºF, wash the apples and core them to within a half-inch of the bottom. Fill the cavity with a mixture of brown sugar and cinnamon, roughly two teaspoons sugar and a quarter teaspoon of cinnamon per apple. Peel the top 1 1/2 inches. Put the apples in a pan, add enough boiling water to a depth of a half-inch. Cover the apples and forget about them. They'll be ready in 40 to 60 minutes. Even if the idea of eating baked apples only swims into your brain when the main course is already on the table, the microwave oven will let you have them for dessert. Follow the same directions to prepare the apples. Put them in a microwaveable dish and cover with the lid or with plastic wrap. Cooking times will depend on your oven. As a rough guide, one apple will cook in three minutes, four apples in five minutes. In each case, let the apples rest five minutes after cooking. The sugar and cinnamon mixture will boil up over the apples. Spoon it back into the cavity or top the apples with a dab of vanilla ice cream and pour the sauce over the ice cream.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU