Golden Clam Chowder Recipe

Comfort food at its best! Yes, you can have a warm, homemade bowl of Clam Chowder for dinner tonight. This soup is seasoned expertly and the thyme adds a great dimension of flavor.

Ingredients

2 celery ribs

2 medium carrots

1 medium onion

2 teaspoons olive oil

4 garlic cloves, minced

4 medium potatoes, peeled and diced

2 cans (6-1/2 ounces each) minced clams, undrained

1 bottle (8 ounces) clam juice

1 cup plus 1 tablespoon water, divided

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (12 ounces) evaporated milk

2 teaspoons cornstarch

2 bacon strips, cooked and crumbled

Directions

Finely chop the celery, carrots and onion. In a Dutch oven, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender.

Gradually stir in milk; heat through. Combine cornstarch and remaining water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon. Yield: 7 servings.

Wood-Smoked Tri-Tip with Sicilian Herb Sauce

Ingredients:

3 tablespoons fresh thyme leaves

2 garlic cloves, peeled

1 1/2 teaspoons dried oregano

1 teaspoon coarse kosher salt or coarse sea salt

2 tablespoons fresh lemon juice

1/2 cup extra-virgin olive oil

1 well-trimmed 2 1/2- to 2 3/4-pound tri-tip beef roast

3 cups oak, mesquite, or hickory wood chips, soaked in water 1 hour and drained

Directions:
Blend thyme leaves, garlic cloves, dried oregano, and coarse salt in mini processor until garlic is finely chopped. With processor running, gradually add lemon juice, then olive oil. Season herb sauce to taste with pepper and transferto bowl. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Sprinkle roast generously on both sides with salt and freshly ground black pepper. Let stand at least 30 minutes and up to 2 hours.

Prepare barbecue (medium-high heat).

If using gas grill:
Wrap wood chips in foil; pierce foil all over with fork. Remove top grill rack, place foil packet directly on burner, and replace grill rack. Place roast over packet and grill uncovered 6 minutes (wood in foil will begin to smoke). Turn roast over. Move to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.

If using charcoal grill:
Sprinkle wood chips over coals and place roast on rack. Cook roast uncovered 7 minutes. Turn roast over. Move roast to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.

Transfer roast to platter. Let stand 10 minutes. Thinly slice roast across grain. Serve, passing sauce separately.

Slow-Cooker White Bean and Sausage Stew

Ingredients

• 6 (3 oz.) Italian sausages
• 1 tablespoon olive oil
• 1 large onion, sliced
• 1 clove garlic, chopped
• 2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
• 1 (28 oz.) can chopped tomatoes, drained
• 1 tablespoon chopped fresh or 1 tsp. dried thyme
• Salt and pepper

Directions

1. Poke holes in sausages and put in a large nonstick skillet. Add 1/4 cup water; bring to a boil. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. Transfer to a plate. Heat oil in skillet over medium-high heat. Add onion and garlic; cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme.
2. Put half of bean mixture into a slow cooker. Arrange sausages on top, followed by remaining beans. Cook on high for 4 hours. Check after 2 hours and add water if mixture looks dry.
3. Remove sausages; slice thickly. Season beans with salt and pepper. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)

All You 

OCTOBER 2006