Recipe: New England Clam Chowder

~ This is Day 236 ~

Doom and gloom winter days? This clam chowder will cheer you up! Best is when you use your own clam stock! The flavor is better than the expensive stuff you buy in the stores!

Watch the how to:

  • 4 slices thick cut bacon, cut into thin pieces
  • 1 large onion, diced
  • 3 Idaho potatoes, diced into half-inch cubes
  • ½ cup thyme sprigs
  • 3 bay leaves
  • 1 sleeve soda/saltine crackers, unsalted
  • Clam jus/stock/juice
  • 1 quart chopped clams
  • ½ – 1 cup heavy cream
  • Salt & freshly ground black pepper

If you liked any of my tools and stuff from the video, you can get it yourself with these links:

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Recipe: Paella de Mariscos

~ This is Day 182 ~

I’ve posted a couple paellas (1 & 2) in the past but here is the instructive video on how to do it yourself at home! I thought I posted more than 2 on this current website but the other ones were probably from my previous website. Anyhow, watch below:

If you want what I have:

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

Makes one 13-inch paella pan. Feeds 3-4 people.

For the Salsa Verde

  • 1 cup parsley leaves, packed
  • 1 cup EVOO
  • 1 garlic clove
  • Salt

For the Rice

  • 2 onions, diced
  • 6 garlic cloves, microplaned
  • 1 tsp smoked paprika/pimentón
  • 1 TBS tomato paste
  • 1.5 cups Matiz rice
  • 1100 mL chicken/clam/shrimp/lobster stock
  • Pinch of saffron
  • One 14.5 oz. can diced tomatoes
  • Assorted seafood
    • 1 monkfish fillet – cut into 1-inch pieces
    • 12 headless shrimp – deveined, tail left intact
    • 1 chorizo link (forgot to put in the chorizo in my video! But sear this with your pre-partially-cooking process.
    • A few squid tubes and tentacles – cut into thin strips
    • Mussels, de-bearded
    • Littleneck clams – soaked in salted cold water 20 minutes before cooking
  • Salt
  • Freshly ground black pepper
  • Lemon wedges

Click here for the recipe to making your garlic aïoli!

Romescada with Homemade Ciabatta

~ This is Day 116 ~

This was such a good choice for the main course of my birthday dinner. I’m delighted that my friends had an amazing time yesterday. There were barely any leftovers, in terms of seafood. I still have leftover sauce, which I’ll eat today for dinner too! I’ll add more seafood in, enough for one!

If you’re interested, this was our first course.

In this photo here, it’s Romescada with Monkfish, Shrimp, Squid, and Manila Clams! Served with homemade ciabatta too!

Clam Sandwich with Green Goddess

The best clam sandwich that I had was when I went to Cape Cod in the summer of 2016. Fresh clams were shucked, the bellies were separated from the strips, and the bellies were deep-fried. I don’t remember the sauce in the hot-dog bun but all I can remember is that it was the freshest, most succulent, juicy seafood sandwich that I have ever placed in my mouth.

This clam sandwich that I made is nowhere close to the clam belly sandwich that I had in Cape Cod – but it was pretty damn delicious.

This Clam Sandwich was made with Mini Baguettes and I made a Green Goddess sauce and mixed it with lots of fresh Tarragon, Crème Fraîche, Lemon Juice, and Espelette Pepper.

Romescada

Romescada is a rustic seafood stew from Catalan, Spain. Romescada and Romesco sauce are very similar, in ingredients, but differ in method. Romesco is typically made with fresh and dried red peppers, roasted almonds and hazelnuts, garlic, and day-old bread fried in olive oil. These ingredients are then pounded together (or whirled in a food processor), and olive oil is added until the mixture resembles a reddish mayonnaise.

Romescada is reminiscent of bouillabaisse. Often, the stew has monkfish or any other firm-fleshed white fish, such as sea bass, and any type of shellfish, bivalve, or cephalopod.

In my version, I have head-on prawns, little neck clams, and squid.

Barley Risotto with Little Neck Clams

Happy Mother’s Day to all the amazing, supportive, and loving moms out there!

This dish that I created is another one of my favorites. It is a Barley Risotto with whole and chopped Little Neck Clams, Bacon, Leeks, Sunchoke Chips, Crispy Shallots, Nasturtium Oil, and Saltwort.