Submitted by Paul W.M.
When you hear of Clam Chowder you may think of a soft shell clam. Here in New England it is the quahog that is used. A clam is a soft shelled, while the quahog is a hard shelled. The shellfish that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word “quahog” (which comes from the Narragansett Indian name “poquauhock”) has an alternate spelling, “quahaug,” Quahogs are simply called “hard clams” or “hard-shell clams.”
Please forgive me because I cook for taste and not by volume, meaning that I don’t hold to the measurements state here.
Ingredient:
- 1/4 lb Salt pork
- 3 Large onions
- 1 small carrot
- 4-5 lbs potatoes
- 1 can Crushed Tomatoes “28oz” Optional to make a Manhattan Chowder
- 1/4 bushel Clams “Quahogs” “In shell” I want to see my soap.
- Clam broth or juice
- 4 storks Celery
- 3 tlsp Egyptian onions
- 3 tlsp Lovage
- 2 tlsp Oyster sauce
- Water “As needed”
Take the salt pork and dice up, then render down so as it becomes crisp. I leave everything in but some may wish to take the crisp pork out. While this is doing you can prepare the veggies. Onions and celery are diced, potatoes and wash then cubed and the carrot washed and shredded. Carrot give a touch of sweetness also, I do not peel the potatoes or carrot. The skins has the nutrients in them.
I buy my quahogs right in its shell. You either open them by hand of you can steam them enough that their shells open. Extract its meat and save the broth. You also can buy them already husked. The broth is where additional flavor comes from. Using my Kitchen Aid grinder attachment to grind up the quahogs and put them aside. This sounds like a lot of work and lot of time but neither is correct. Normally prep time is about 15-20 minutes, but will take longer if you do everything all together. NOTE: I buy a bushel of quahog then open and prepare them for freezing. This is where the time saving comes in. What’s the old saying? Pay me now or pay me later.
The Lovage and Egyptian Onions are herbs that I grow, dehydrate and process them into two grades. One a culinary grade while the other a soup grade. These may be available at your super market. If not, I know they can be bought online. Not only giving additional flavor, but adds color to your presentation.
Now put all ingredients into you cooker. You may need to add water after you put the broth in so as to bring the liquid level just over the top of your ingredients. Close lid, set it to SOUP and clean up the kitchen while its cooking. Time frame 25-30 minutes. You may need to adjust due to altitude and/or geographic location.
One additional thing that I may do to thicken is using either corn starch, flour or Arrow root. If the end results was a little watery then I may use.
I serve with chowder either corn bread, clam cakes or a good Italian or French garlic bread. Also with a good cold glass of white wine.
FYI: I made both a clear and a Manhattan chowder for our daughter’s wedding shower and the theme was Summer and Beach. Boy did that go well. ENJOY!!!
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Submitted by Laura.
Ingredients:
- 3 pounds chicken parts (backs, necks wings, etc.)
- 1-1 quart zip bag full of vegetable trimmings.
- As I chop veges, I keep the trimmings in a zip bag in the freezer until I’m ready to make broth. I use things like:
- Onion skins
- Shallot skins
- Garlic skins
- Celery trimmings
- Carrot trimmings and peels
- Herb scraps like parsley stems
- Salt and pepper to taste
- 1 bay leaf
- Water
Directions:
Fill pot with chicken, vegetables, salt and pepper, and bay leaf. Add water to cover plus 2 inches. Do not overfill pot!
Place lid on pot and set pressure cooker for 30 minutes on high pressure. Let steam release naturally when time is up. After lid is unlocked, take out contents of pot and stain in colander.
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| 1 Quart, 30 Minutes, Bay Leaf, Carrot, Celery, Chicken Broth Recipe, Colander, Freezer, Garlic, Leaf Water, Onion Skins, Parsley, Place Lid, pot, pressure cooker, Salt And Pepper, Scraps, steam, Vegetable Trimmings, vegetables
Submitted by Tracey J.
Ingredients:
- 2 aseptic containers Organic chicken broth, low sodium
- 5 organic carrots, sliced
- 1 large onion, chopped
- 1 cup organic whole wheat pasta
- 6 organic golden potatoes, cubed
- 28 oz can organic diced tomatoes in own juice
- 2 stalks organic celery, sliced
- 1/2 cabbage, sliced
- 1 crown broccoli, chopped
Instructions:
Add all to pot and stir. Pot will be pretty full but should be some space at top. Cook on soup setting. Use longer setting to ensure noodles are cooked.
Season with salt, fresh pepper, Italian seasonings, and a bit of hot sauce when it is done. Sprinkle with Parmesan cheese before serving.
We had this tonight with warm rolls. Delicious!
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| broccoli, Cabbage, Celery, Cheese, Chicken Broth, Containers, Diced Tomatoes, Hot Sauce, Italian Seasonings, Low Sodium, Noodles, Onion, Organic Carrots, Organic Chicken, Oz, Pepper, pot, Potatoes, Sprinkle, Whole Wheat Pasta
For 6-8 Servings:
1 pound rack of lamb
1 pound of baby potatoes
2 carrots
1 large onion
2 stalks of celery
2 medium size tomatoes
2 cups of chicken stock
3-4 large cloves of garlic
1-2 teaspoons of salt depending on the salt content of the chicken stock
2 teaspoon of cumin powder
2 teaspoon of Paprika
A pinch of dried rosemary
A pinch of dried oregano leaves
2 table spoons of ketchup
3 table spoons of sherry or red wine
A splash of beer if you have one in hand
Wash all vegetables, and cut potatoes and carrots into 1 inch cubes. Dice the tomatoes, onion and garlic. Cut the rack of lamb to two halves. Put everything, I mean everything, in the cooking pot and mix well. Put the cooking pot in the Instant Pot base. Close the lid to Close position as you see flashes of “- – -“ on the LED display panel. Press the Stew/Meat button, and 35 (minutes cooking time) is shown on the LED. After about 10 seconds, you hear a beep and the LED display shows the running circle indicating the cooking process has started.
All you need to do from this point is to have a drink of your beer, sit back and relax, until you hear 3 beeps indicating the food is cooked. Wait for a few minutes until the Instant Pot cools down and you can safely or comfortably release the remaining pressure by turning the pressure release handle to the “Vent” position. Need to wait for a little longer if there is still jets of steam coming out when you try to turn the pressure release to the “Vent” position. You may open the lid once there is no pressure inside. Serve over rice or multigrain rice.
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Oxtails bones make the most delicious soup. The soup is high in calcium and other minerals.
Oxtail soup is made with celery, onions, carrots and wine. It does take a long time to cook if using slow-cooker or other common methods. It can be cooked rather fast with Instant Pot Programmable Pressure Cooker.
Prepare Time: 15 minutes
Cooking Time: Around 30 minutes with Instant Pot Electric Pressure Cooker
Ingredients: 6 servings
- 2 pounds oxtail, cut into 1 inch chunks
- 2 medium-size tomatoes, cut into pieces
- 2 medium-size carrots, peeled and diced
- 1 stalk celery, diced
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1 green onion, cut into 1/2 inch chunks
- 3 thin slices of ginger
- 1/4 teaspoon black pepper
- 1/4 cup wine
- 6 cups water
Cooking:
Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Soup button. Then that is it! Simple, fast, delicious, retaining flavor and nutrition, consistent results all the time.
Ready to serve:
Wait till the Instant Pot Programmable Pressure Cooker to cool down or open the pressure exhaust valve in order to open the cover.
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