Kokomos Valentine Chowder
1 1/2 pounds fresh clams (or canned)
6 ounces bacons strips
1/4 cup butter
1 medium onion, chopped
5 cloves garlic, minced
4 to 5 stalks celery, chopped
4 medium potatoes, diced
1 carrot, chopped
6 tablespoons flour
1 1/2 cups milk or cream
Salt and pepper, to taste
4 small, round sourdough bread loaves
In a large pot, steam scrubbed clams in enough water to cover the bottom by two to three inches. When shells open, remove from heat. Set aside. Drain and reserve broth. Remove meat from clam shells. Cook bacon until crisp, drain, and set aside. Chop cooled clams coarsely. Using half the butter, saute onion, garlic, and celery in a skillet until tender, then place in a large pot. Add the clams and the reserved broth, potatoes, and carrots. Crumble bacon and add. Bring to a boil and simmer on medium-low heat, stirring occasionally, until all the vegetables are tender when poked.
Put the flour in a mixing bowl and slowly add water, stirring constantly, until it turns into a thin paste. Gradually add to soup; continue stirring. Add cream, remaining butter, salt, and pepper to taste, and simmer until thick and creamy.
Serve piping hot in scooped-out sourdough bread bowls or with garlic bread. Serves four.
(This colorful and tasty dish is simple to make and is good in any season.)
5 cloves garlic
1 large onion
3-4 bell peppers (green, red, yellow, orange, if available)
1-2 tablespoons olive oil
2-3 pounds shrimp
OR fresh fish, cut into bite-sized chunks
1 whole lemon or lime, cut into wedges
1 dozen small corn or flour tortillas
Mince garlic and slice onion and bell peppers into thin rings. Heat olive oil in a large skillet. Add garlic, onion and peppers and sauté over medium heat. When the mixture is almost browned, add fish or shrimp to mixture. Squeeze the juice from two lemon or lime wedges on the fish for flavor and stir frequently until cooked. Serve with heated tortillas and remaining lemon or lime wedges. Scoop mixture into tortillas, roll up, and eat.
Suggested accompaniment: Refried pinto beans or black beans make a great side dish. Slices of ripe avocado are a tasty garnish.
13/4 cups flour
1/4 cup sugar
1/4 teaspoon salt
3 tablespoons butter, melted
2 cups milk
Oil, to cover bottom of pan
Ricotta or cottage cheese
Fresh seasonal fruit, sliced
Sift flour into a medium-sized bowl. Add sugar and salt and set aside. In a large mixing bowl, blend melted butter with eggs and milk. Slowly blend in flour mixture. Oil skillet (enough to cover bottom), allow it to heat, and pour in a thin layer of batter. When very lightly browned, carefully turn the entire pancake over. Let cook for approximately 30 seconds and remove to large plate. Repeat, using all the batter. Spread a thin layer of ricotta or cottage cheese on the pancake, roll it up and place 2 to 3 rolled pancakes on each plate. Top with fresh fruit and sprinkle powdered sugar and cinnamon over the top.