Crest Cottage Creations

Food, Family, and Fun in our little cottage…


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New England Clam Chowder

John loves soup and I don’t make it all that much.  As winter starts to wind down, I figured I better start soupin’ it up!  The first?  New England Clam Chowder.
I love this soup.  It is probably my favorite kind of soup, but I have always been too scared to try and make it myself.  You know what?  That is silly!  It was really easy to make.  I combined a whole bunch of recipes to create this. 
First, I sauteed some onions and garlic in bacon grease.  Our house smelled amazing.  
I added in carrots, celery, and potatoes and let it all saute.  
When it was all bacon-ey, I added 2 cans of clams with the liquid. 
When THAT was warm, I covered it with raw milk and some grass-fed butter.  
It warmed up pretty quickly, and I watched it to make sure it didn’t boil.  It was so good!  I could have used some cream, but I only had a little on the top of the milk on hand.  This is definitely going in our meal rotation!

This post was featured on the Hearth and Soul Bloghop and Real Food Wednesday with Kelly the Kitchen Kop!

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Clams Orega-NOT

This quick and easy dinner is my lazy version of clams oreganata and macaroni in clam sauce mixed together.  
John helped out and made it WAY faster.  He smashed up 8 cloves of garlic.  I threw them into a pan with a ton of butter.  
Once the garlic was fragrant, I scooped out half of it to make the orega-not.  What’s in that, you ask?  Well, remember the hot dog bun fail?  I turned them into bread crumbs. 
Said breadcrumbs were thrown into the food processor with the garlic, 2 cans of clams (1 with the liquid, 1 without), parsley, oregano, salt, and some olive oil.  
When it was all mushed up, I put it into a Pyrex bowl and baked broiled it a bit.  
In the meantime, a ton of spinach went into the pan with the other half of the garlic. 
When it was all wilted and yummy, I took it out.
To serve, I put the orega-not on top of spaghetti with the spinach on the side.
With a little Parmesan cheese shaved on top?  Yum!


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Clams Oreganata

Clams Oreganata.  Delicious, easy, healthy, whole, and quick.  It seems like it would be really difficult and time consuming, but really, it’s not.  Try it!
The first step is to soak the clams in water.  Discard any that are open. 
Once they are soaked to loosen the sand and scrubbed down (I like to use a potato scrubber), put a few inches of water in a large pot.  Add the closed clams and allow them to steam open.  It doesn’t take all that long.  If any remain closed after this step, discard them. 
Scoop out the clam “meat” and add it to the food processor.  SAVE THE SHELLS, because they are going to be the deliciousness-delivery-system. 
Add breaadcrumbs, garlic (or garlic powder), parsley, oregano, and whatever other spices you fancy to the food processor. 
Process it gently to break up the clams and mix the other ingredients.  You don’t want to pulverize it, unless you don’t want to taste the clams at all (like my mom).  Slowly stream in olive oil as you process to get the correct consistency.  You want it to be a little wet, but easily mold-able. 
Now for the fun part!  Scoop the filling up and mush it into the clam shells!
I broil it in the oven until the tops are brown and a little cripsy. 
They are so delicious and are a perfect appetizer for company.  People will think you went through SO MUCH WORK, but really, the food processor did the heavy lifting.  Even if you don’t have a food processor, you can just chop up the clams and mix it all together in a bowl, like the artichoke stuffing