The Best Clam Chowder

Clam Chowder

1 cup chopped celery
2-3 cups chopped potatoes
1 large onion, chopped
3 chopped carrots
4 cans clams
3/4 cup butter
3/4 cups all-purpose flour
1 quart half & half
1 1/2 tsp salt
1/4 tsp pepper


In a large saute pan, cook vegetables with clam juice for 15 minutes covered.
In a separate pan, melt butter. Whisk in flour while bubbly. Whisk in half & half. Cook and whisk until thick.
Once thick, add to vegetables (do not drain the clam juice).
Add salt and pepper.
Add clams at end, so they don't get tough.
Serve with bread bowls.

Winter Salad with Candied Pecans

Winter Fruit Salad
1/2 c. white sugar
1/2 c. lemon juice (from a bottle is fine)
2 t. diced onion
1 t. Dijon-style mustard
1/2 t. salt
2/3 c. vegetable oil
1 T. poppy seeds
1 head romaine lettuce (or any lettuce), torn into bite-size pieces
4 ounces shredded Swiss cheese
1 c. candied pecans (or cashews)
1/4 c. dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and diced

In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

In a large serving bowl combine the lettuce, cheese, nuts, cranberries, apple and pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

Sugared Pecans
1 egg white
1 Tbsp water
1/4 t. vanilla extract
8 oz pecans
1/2 c. sugar
1 t. cinnamon
3/4 t. salt
1/4 t. ground cloves
1/4 t. ground nutmeg

1. Preheat oven to 300 degrees F.
2. Put sugar, cinnamon, salt, cloves and nutmeg in a plastic bag, shake to mix.
3. Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices. Shake pecans making sure they are well coated.
4. Bake 30 minutes on a baking pan lined with lightly greased aluminum foil. 15 minutes into baking, stir the pecans. Let cool completely before serving.
Makes about 2 cups.

Sesame Noodles with Peanut Sauce

This was as good as any restaurants peanut sauce I have tried. I had the chicken and sauce for two lunches after I had it for dinner. And I still am not sick of it.

Peanut Sauce
1/4 cup sesame seeds
1/2 cup chunky/creamy peanut butter
4 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
2 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
4 tablespoons packed light brown sugar

1 1/2 pounds boneless, skinless chicken breast halves
1 tablespoon salt
12 ounces dried spaghetti noodles

Optional
2 tablespoons toasted sesame oil (to coat noodles)
green onions

Toast sesame seeds in a skillet for 10 minutes, or until golden and fragrant. Add rest of ingredients in a blender and blend until mixed well. Add toasted seeds (save 2 TB if you want to sprinkle them on top).

Broil chicken for 8 or so minutes per side (When I broil chicken, I usually just put some olive oil, kosher salt and pepper to flavor).
Shred chicken with fork.
Cook noodles, add salt to boiling water.
Pour sauce over noodles, add chicken, sprinkle sesame seeds and green onions on top and VIOLA! Yummy bummy.