NEW ENGLAND COOKING - COOKING CLASSES BETHESDA MD - COOKING CORN ON THE COB ON THE GRILL IN FOIL.
New ENgland Clam Chowder by Womans Day cooking encyclopedia
New England clam chowder 2 Dozen Large Chowder Clams or 3 cans (10 ? ounces each) minced clams ? pound lean salt pork diced (I just used bacon I cut with scissors) 1 Cup Chopped onion 3 cups diced raw peeled potatoes (I Kalamith white potatoes soft skin…No peeling) 1 teaspoon salt ? teaspoon white pepper 2 Cups light cream 2 Cups milk 2 Tablespoons butter Paprika Steam open chowder clams. Strain and reserve the liquid; coarsely grind or chop clams. If canned clams are used, strain and reserve liquid. Measure clam liquid, fresh or canned. Add water if amount is less than 4 cups. Fry pork in large kettle until golden. Remove pork and reserve. Drain off all but 1/4 cup fat. Add potato, salt pepper and clam liquid. Simmer until potatoes are tender. Add clams, cream, milk and butter. Reheat but do not boil. Tope with crisp pork and sprinkle with paprika. Makes about 3 quarts.Dodd Attends New England Regional Chili Cook-Off
Senator Chris Dodd (D-CT) cheered on Connecticut residents at the New England Regional Chili Cook-off in Somers. Cook-off participants were competing for an opportunity to represent New England at the World Championship Chili Cook-off later this year. Spectators were able to sample the chili, participate in food eating contests and enjoy live entertainment. All proceeds from the event went to the Enfield Food Shelf.
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