Menu Planning September 26th

This Week I finish cleaning up the garden for the fall, final pruning of wisteria, smocking a baby outfit, sewing curtains and a tablecloth for the bedroom, planning the next three weeks of class and birthday party. I am also baking pumpkin bread for some friends and neighbors.

This week's menu plan:

Sunday: New England Clam Chowder
Monday: Cheese Steaks and FF
Tuesday: Lemon Chicken, Fingerling Roasted Potatoes and spring salad mix.
Wednesday: Church
Thursday: Mini-quiche
Friday: Spring Green Risotto
Saturday: Meatloaf, Mashed Potatoes and Peas


Grocery List Necessary:

Spring Peas
Clams
Ribeyes
Sub Rolls
Chicken Breasts
Fingerling Potatoes
Lettuce
Tomatoes
Asparagus
Lemons
Peas
Cream
Leeks
Fennel

Already have:

Hamburger
Bacon
Potatoes
Risotto

Mini_quiches are in the freezer

Cliff House New England Clam Chowder

Ingredients:

• 1 slice hickory-smoked bacon, minced
• 1/2 teaspoon butter
• 1 cup onion, minced
• 1 medium garlic clove, minced
• 1 teaspoon The Cliff House Spice Blend (see below)
• 1 tablespoon all-purpose flour
• 1 can clams (6-1/2 ounces)
• 1 cup bottled clam juice
• 1-1/2 cups Half and Half
• 1/4 teaspoon white pepper
• 2 medium potatoes, boiled, peeled and diced

Preparation:

To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.

In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.