©2017 by annieleavitt.com

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2 cans chopped clams with juice

2T tablespoons butter (or evoo)

1 cup sliced onions

1/4 lb bacon, cubed 

2 cups peeled, thinly sliced Yukon gold potatoes

salt and freshly ground black pepper

1/8 teaspoon powdered thyme

1/8 teaspoon dried marjoram

1 tablespoon parsley

ritz crackers

1 cup whole milk (or whipping cream)

1.Heat butter in large saucepan over medium high heat. Add onions and bacon and cook until golden brown (8-10 minutes).  2. Arrange a layer of the potatoes on top of the onions and bacon. Season with salt and pepper. 3. Add the seasonings. Cover with the clams  and a layer of ritz crackers. Pour clam juice over top. 4. Add boiling water to cover the layers, bring to a simmer, and cook, without boiling, for 15 minutes undisturbed. 5. Just before serving add the milk and heat through. Adjust seasoning to taste. *some people like to add more crackers in their bowls.

adapter from Juliet Corson's recipe in New York Time Cookbook, 1881

EASY CLAM CHOWDER

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3 T olive oil

3 onions chopped

1 carrot chopped

3 cloves garlic pressed (or minced)

1 bunch kale, trimmed and sliced 

1 lb cannellini beans (soaked overnight or use 2 cans white beans)

1/4 tsp red pepper flakes

3 cans chicken broth

1/4 cup tomato sauce

salt and pepper to taste

1.In a skillet, heat olive oil over medium high heat. Add onions, carrot, and garlic. Cook until onions are translucent. 2.Add kale and cook till wilted, about 3 minutes. 3. In a slow cooker, place the soaked beans, red pepper flakes and the contents of the skillet; and cover with broth. 4. Cook on high 6-8 hours or until beans are tender (less time if using canned). 5. One beans are tender add the tomato sauce and season to taste. If you're feeling adventurous add sliced Italian sausages into the crock pot before you cook it ;)

adapted from Saving Dinner by Leann Ely

KALE AND BEAN SLOW COOKER SOUP

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1 tablespoon olive oil

1 medium onion

1 clove garlic, pressed

1 can chopped green chilis

3 cups chicken broth

1 T chili powder

1 can diced tomatoes, drained

1 15oz can black beans, drained

1 15 oz can white beans, rinsed and drained

1/2 cup cilantro, chopped

Heat oil in saucepan over med-high heat. Sauce onion and garlic till translucent. Stir in remaining ingredients, except cilantro. Heat to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Sprinkle with chopped cilantro and serve. (we serve with corn muffins and a salad)

adapted from Saving Dinner by Leann Ely

BLACK AND WHITE CHILI