I LOVE clam chowder, but honestly, it does get a bit boring. Growing up in California it was almost always served in a bread bowl or at the very least with some crusty sourdough bread, which was always tasty, but once again it was never changing so could get boring!
When I found this recipe in my TASTE OF HOME magazine I was elated for a new take on it and it sounded absolutely delicious. I have made several changes to make it to our liking and reduced its size as they had it serving 10! Plus they used the pressure cooker and I just didn’t find it necessary as long as you time preparing the potatoes while you are preparing the rest of the chowder.
SONORAN CLAM CHOWDER
4 slices peppered bacon, chopped
2 tablespoons butter
1 tablespoon WONDRA flour
1 LARGE shallot, diced
1 SMALL stalk celery, SMALL diced
1 SMALL red pepper, diced
2 ounces chopped green chiles, drained
2 cloves garlic, FINELY minced
2 cans (6 1/2 ounce) chopped clams, drained, juice reserved
3/4 pound YUKON gold potatoes, diced
1/2 cup homemade chicken stock
1 cup heavy cream
2 teaspoons KINDERS taco seasoning
FRESH ground sea salt and black pepper, to taste
1 tablespoon chopped FRESH cilantro
Shredded cheddar cheese, for garnish
- In a large sauce pan bring salted water to a boil.
- Add potatoes, boiling until potatoes are JUST tender.
- In a stockpot melt 1 tablespoon butter over medium high heat.
- Add bacon, rendering until crisp. Remove to paper toweling to drain with a slotted spoon.
- Add remaining butter to pan.
- Add celery and shallots, sautéing 3-5 minutes until soft.
- Add flour, mixing well.
- Add red pepper and chiles, cooking 3-5 minutes until peppers are tender.
- Add garlic, cooking 1 minute longer until fragrant.
- Add clam juice and chicken stock.
- Stir in taco seasoning, cream, clams and half of the chopped cilantro, simmering 5-10 minutes, stirring occasionally until heated through and chowder has reached the desired consistency.
- Serve topped with garnishes of choice such as bacon, chopped avocado, shredded cheese and cilantro…
The original recipe from Taste of Home called for a whole roasting chicken, but I’ve adapted it a more user friendly way of not only roasting, but also serving and eating. This chicken becomes a rich, buttery and juicy bite that is only complemented by each bite of fluffy mashed potatoes and fragrant champagne gravy.
MIMOSA ROASTED CHICKEN
2 medium navel oranges
4 large carrots, peeled and split lengthwise
2-3 leg and thigh quarter skin-on chickens
4 tablespoons butter, melted
FRESH ground pink Himalayan salt and black pepper, to taste
4-5 cloves garlic, minced
1 tablespoon Litehouse freeze dried basil
1 tablespoon Litehouse freeze dried red jalapeno, chopped small
1/2 teaspoon onion powder
1 tablespoon FRESH thyme, finely chopped
2 cups pink moscato wine or Brut champagne
2 medium sweet Vidalia onions, cut into wedges
1/2 cup chicken broth
1/2 cup orange juice
- Preheat oven to 375°.
- Arrange carrot pieces in a single layer on bottom of roaster to form your “rack”.
- Cut one orange into slices.
- Cut second orange into wedges.
- Combine the melted butter, garlic, onion powder, thyme, basil and red jalapeno. Set side to allow the freeze dried herbs time to reconstitute.
- Gently use your fingers to loosen the skin of the chicken.
- Place orange slices under the skin.
- Generously sprinkle the chicken with FRESH ground salt and pepper.
- Rub melted butter mixture over skin of chicken pieces and place on top of carrots.
- Bake uncovered for 20 minutes.
- Combine Moscato and orange juice. Toss with orange wedges, onion wedges and potatoes. Pour into roaster around chicken.
- Return to oven for 45 minutes more or until thermometer reads 175°.**(see note) Baste occasionally with pan juices. Cover and let stand 10 minutes before serving.
NOTE: **Cover loosely with foil if chicken is browning too quickly
1 tablespoon butter
2 tablespoons Wondra flour
- Pour pan juices and loosened browned bits into a measuring cut.
- Skim off fat, reserving 1 tablespoon.
- Add enough chicken broth to measure 1 cup.
- In a small sauce pan melt butter and reserved 1 tablespoon fat.
- Whisk in flour and until smooth and golden.
- Gradually whisk in broth mixture.
- Bring to a GENTLE boil, reduce heat and cook 2-3 minutes until thickened to desired consistency.
- Serve immediately.