Potato salad

• 

  
  
  
  
  3 pounds red potatoes, diced
  2/3 pound bacon
  1 large sweet onions, diced
  2 cloves garlic, minced
  3/4 cup white or red vinegar
  1/3 cup water
  2 tablespoons Splenda
  Diagonal sliced scallions.
  
  
  
  
  Boil potatoes with skin until tender, the drain.
  
  
  Cook bacon retaining the drippings in which you’ll cook onion the garlic until tender.
  
  
  Add rest of ingredients including the potatoes and combine. Add scallions. Correct the seasonings.
  
  
  
  

Vicki’s Clam Chowder

4 small cans of clams and it’s juice

4 tablespoons butter 

1 stalk celery, finely chopped 

1/2 small sweet onion, finely chopped 

1 teaspoon salt 

1 tablespoon ground black pepper 

1/2 cup AP flour

1 tsp. Tarragon

4 slices bacon

One 6-ounce bottle clam juice

5 medium red potatoes, chopped

3 scallions, sliced

2 can evaporated milk 

Dried parsley as garnish

In the stockpot, cook the bacon reserving the drippings. Cook the celery and sweet onion and cook, stirring until they begin to soften. 

Next, sprinkle in the salt, black pepper and tarragon. Add the all purpose flour and butter to make a roux. Reduce the heat to medium-low. Add the clam juice.

Meanwhile, finally chop the bacon adding it to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the evaporated milk.

Add the clams, boil, then simmer 15 minutes.

Serve in a bowl with parsley as a garnish.

Steve’s Clam Chowder

4 small cans of clams and it’s juice

4 tablespoons butter 

1 stalk celery, finely chopped 

1/2 small sweet onion, finely chopped

1 chopped whites of one leek

salt 

Dblack pepper 

1/2 cup AP flour

1 tsp. Tarragon

4 slices bacon

One 6-ounce bottle clam juice

5 medium red potatoes, chopped

3 scallions, sliced

2 can evaporated milk 

1 cups half-and-half

Dried parsley as garnish

In the stockpot, cook the bacon reserving the drippings. Cook the celery, leek and sweet onion and cook, stirring until they begin to soften. 

Next, sprinkle in the salt, black pepper and tarragon. Add the all purpose flour and butter to make a roux. Reduce the heat to medium-low. Add the clam juice.

Meanwhile, finally chop the bacon adding it to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the evaporated milk, and half and half.

Add the clams, boil, then simmer 15 minutes.

Serve in a bowl with parsley as a garnish.

Cook’s Note

If the chowder is not thick enough, add 3 tablespoons of cornstarch into 3 ounces of milk, stir and add to the pot.