Gary’s Favorite Clam Chowder

Chowdah by Kim Jones on FlickrGary Says: A great recipe for classic, New England style clam chowder on a cold day!

Gary’s Favorite Clam Chowder
Recipe type: Soups
Cook time: 
Total time: 
  • 13 oz. clams, minced (2 cans; reserve juice)
  • 1 c. yellow onions, chopped
  • 1 c. celery, diced
  • 2-1/2 c. potatoes, diced
  • ¾ c. all-purpose flour
  • ¾ c. butter
  • 1 qt. half & half
  • ½ tsp granulated sugar
  • 1-1/2 tsp salt
  • Dash black pepper
  1. In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
  2. Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.

Photo Courtesy of Kim Jones on Flickr

Broccoli & Ham Hot Dish

Debbie Says: A great old dish.  You can use plain or crinkle cut french fries for a fun variation.

Broccoli & Ham Hot Dish
Recipe type: Sides
Cook time: 
Total time: 
  • 1 bag French fries, frozen
  • 1 sm. box frozen broccoli pieces, thawed & drained
  • 2 c. ham, cubed
  • 1 can Cream of Mushroom soup
  • 1 c. mayonnaise
  • 1 c. milk
  • 8 oz. cheddar cheese, shredded
  1. Preheat oven to 350°F. Grease a large casserole dish or 9″x13″ baking dish.
  2. Layer frozen french fries, broccoli & cubed ham evenly on the bottom of your dish/pan.
  3. Mix soup, mayonnaise & milk together. Pour evenly over other ingredients in baking dish. Spread cheese evenly on top.
  4. Bake for 30 minutes, or until warmed thoroughly.

Photo Courtesy of Steven Lilley on Flickr

Alethea’s Grocery Bag Potato Salad

Alethea's Grocery Bag Potato Salad
Recipe type: Side Dish
Cuisine: German
Prep time: 
Cook time: 
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  • 6 Eggs
  • 6-10 White Potatoes
  • ¼ c. fresh flat-leaf parsley, finely chopped
  • 1 small jar sweet pickles
  • Mayonnaise
  • Salt
  • Black Pepper
  1. Hard boil the eggs. When done, set aside to cool. This can be done ahead of time.
  2. Lightly wash the unpeeled potatoes to remove any loose dirt. Place the potatoes in a clean plastic grocery bag. Loosely tie the bag once & cut a small slit in the bag about half way down. Cook the potatoes in the microwave for 15 minutes on high. When you think they're done, stick a fork in and it should slide out easily and smoothly when done.
  3. When the potatoes are done remove them from the bag carefully as they'll be hot. Using a sharp knife, peel the loose skin from the potatoes. Cut up or dice the potatoes & place in a suitably sized bow.
  4. Peel the hard boiled eggs & dice them finely. Add to the potatoes. Add salt & black pepper to taste. Add pickles, parsley, & enough mayonnaise to mix together with your preferred taste and moistness. Cover with plastic