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Clam Chowder, Cabby Shack Copycat

Clam Chowder, Cabby Shack Copycat

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Yield: 4

AI

To make a thick, ultra-creamy copycat version of the legendary Cabby Shack clam chowder from Plymouth, MA, build a rich roux base loaded with chopped sea clams, diced potatoes, bacon, and heavy cream so your spoon practically stands up on its own.

  • 4slices thick-cut bacon, chopped
  • ¼cup unsalted butter
  • 1medium yellow onion, finely diced
  • 2ribs celery, finely diced
  • 3cloves garlic, minced
  • ⅓cup AP flour
  • 2cups bottled clam juice
  • 1cup chicken or seafood broth
  • 3cups half-and-half (or heavy cream for an even thicker texture)
  • 3cans (6.5 oz each) chopped or minced clams, juice reserved
  • 1½lbs russet or Yukon gold potatoes, peeled and diced small
  • 1bay leaf
  • salt and freshly ground black pepper to taste

Optional finish:

  • 1TBS melted butter drizzled right over the top before serving

Crisp the bacon:

Cook the chopped bacon in a large Dutch oven or soup pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside for garnish, leaving the rendered grease in the pot.

Sauté the aromatics:

Add the butter to the bacon grease. Toss in the diced onion and celery. Cook for 5 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute.

Make the thick base:

Sprinkle the flour evenly over the cooked vegetables. Stir constantly for 2 minutes to cook out the raw flour taste.

Simmer the liquids and potatoes:

Slowly pour in the bottled clam juice, broth, and half-and-half while whisking vigorously to prevent lumps. Drop in the bay leaf and diced potatoes.

Cook until tender:

Bring the soup to a gentle simmer over medium heat. Reduce heat to low and cook for 15 to 20 minutes, stirring often, until the potatoes are tender and the chowder is very thick.

Add the clams:

Stir in the chopped clams with their reserved juices. Simmer gently for another 5 minutes just to heat the clams through (do not overcook or they will get chewy). Discard the bay leaf.

Serve:

Season with salt and pepper. Ladle into bowls, top with the reserved crispy bacon and a tiny splash of melted butter and serve with oyster crackers.

Vegetable Stir-Fry

Vegetable Stir-Fry

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Yield: 4

Woks of Life

Use whatever vegetables you have on hand to make this everyday vegetable stir-fry. It’s a great way to use up bits of vegetables you don’t know what to do with, and to get a big dose of colorful veggies into your diet!
Prep: 15 Cook: 5

Premix sauce:

  • ⅓cup water or chicken stock
  • 1TBS Shaoxing wine
  • 2tsp oyster sauce (or vegetarian oyster sauce)
  • ¼tsp salt
  • ¼tsp sugar
  • ¼tsp sesame oil
  • 1pinch ground white pepper

Premix sauce:

  • 2TBS vegetable oil
  • 4slices ginger
  • 1cup sliced mushrooms (button, baby bella, oyster, or shiitake 1 cup = about 3 oz)
  • 1cup carrots (thinly sliced on a diagonal; 1 cup = about 1 medium carrot)
  • 1cup celery (thinly sliced on a diagonal; 1 cup = about 2 oz)
  • 1cup asparagus (cut into 2-inch lengths on the diagonal; 1 cup)
  • 1cup bell pepper (any color; de-seeded and thinly sliced; 1 cup = about ½ medium bell pepper)
  • 1cup long hot pepper (red or green, de-seeded and thinly sliced; 1 cup = about 1 long hot pepper)
  • 3cloves garlic (minced)

Slurry:

  • 2tsp cornstarch (mixed into a slurry with 1 TBS water)

Premix sauce:

In a liquid measuring cup, combine the water (or chicken stock), Shaoxing wine, oyster sauce, salt, sugar, sesame oil, and white pepper.

Make slurry:

Combine the cornstarch and water into a slurry and set aside.

Stir fry mushrooms:

In a wok over medium heat, add the oil and ginger. Cook until the ginger is lightly browned at the edges, and then add the mushrooms. Stir-fry until the mushrooms are tender.

Stir fry vegetables:

Add the carrot, celery, asparagus, bell pepper, and long hot pepper. Stir-fry for 1 minute, and then add the garlic and premix sauce. Bring it to a simmer, and cook for 1 minute, until the vegetables are tender.

Thicken sauce:

Mix in slurry to desired thickness and stir-fry until the vegetables are coated in sauce.

Serve.