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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.

Cottage Pie

Cottage Pie

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Yield: 6 to 8

Adapted from: NY Times

Cottage pie is a near twin to its sibling, the slightly better-known shepherd’s pie. The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd’s pie, fittingly, favors lamb. Smothered in a delicious and thick gravy along with carrots, onions, celery and peas, the ground beef filling is covered in creamy mashed potatoes and then baked into a hearty and satisfying meal. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using chicken or turkey and other vegetables in the base and swapping in sweet potatoes for the topping.
Prep: 20 Cook: 2 hrs

For the filling:

  • 2lb ground beef
  • salt and pepper
  • 2TBS salted butter
  • 1medium white or yellow onion, diced, about 1 cup
  • 2celery stalks, finely chopped, about ½ cup
  • 1medium carrot, peeled and finely chopped, about ½ cup
  • 3garlic cloves, minced
  • 2TBS tomato paste
  • ¼cup AP flour
  • 2cups beef broth
  • ½cup dry red wine (or water)
  • ½cup frozen peas
  • 2TBS Worcestershire sauce
  • 4thyme sprigs
  • 2dried bay leaves

For the topping:

  • Salt
  • 2½lb russet potatoes, peeled and cut into ½-inch cubes
  • ½cup whole milk
  • 5TBS salted butter, melted
  • ¾cup grated Parmesan (about 1½ oz)

Heat the oven to 350°F.

Prepare the filling: Heat an ovenproof 12-inch skillet over medium heat. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a tsp of fat in the pan and discard the rest.

To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent, and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add ¼ cup flour and stir to incorporate.

Add 2 cups beef broth, ½ cup red wine, peas, 2 TBS Worcestershire sauce, thyme sprigs, bay leaves and 1 tsp each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.

Make the topping: To a large saucepan, add potatoes and water to cover by 1 inch. Bring to a boil and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add ½ cup milk, 4 TBS butter and ½ cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and adjust seasoning if needed.

Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 TBS of butter over the top, sprinkle with remaining ¼ cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Tips:

If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.

Cottage pie can be fully assembled and refrigerated (up to 2 days) or frozen (up to 3 months) in advance, then baked. If frozen, allow to defrost fully before baking.

Sicilian-Style Spinach Smothered Steak

Sicilian-Style Spinach Smothered Steak

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with Parmesan cottage fries

Yield: 2

Adapted from: Home Chef

Steak topped with spinach and a mildly spice Sicilian-style sauce served with parmesan cottage fries.
Cook: 35 to 45

  • 2russet potatoes
  • 10oz beef top round or petit sirloin steaks
  • 1oz grated parmesan cheese
  • 1oz Sicilian sauce
  • 1oz creme fraiche
  • ½oz baby spinach
  • 2garlic cloves
  • ½tsp potato spice seasoning
  • salt & pepper
  • olive oil


Prep

Turn oven on to 425°F. Let it preheat for at least 10 minutes

Set Sicilian Sauce on counter to soften

Prepare a baking sheet with foil and generously coat with cooking spray.

Roast the cottage fries:

Slice potatoes into ¼” rounds.

Mince garlic.

Place potatoes on prepared baking sheet and toss with 2 tsp olive oil, potato spice seasoning, garlic, and a pinch of salt and pepper. Spread into an even layer and top evenly with half the cheese (reserve remaining for other side of potatoes).

Roast in hot oven until potatoes are golden-brown and crispy, 18-22 minutes, flipping once halfway through and topping with remaining cheese.

While potatoes roast, continue recipe.

Prepare the ingredients:

Coarsely chop spinach.

Pat steaks dry and season both sides with half the garlic salt and ¼ tsp pepper.

Cook the steaks:

Place a medium non-stick pan over medium-high heat and add 1 tsp olive oil.

Add steaks to hot pan and cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.

Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner. Transfer steaks to a plate. Rest, 3 minutes.

Keep pan over medium-high heat.

Make the sauce:

Add spinach and 1 TBS water to hot pan. Stir occasionally until spinach begins to wilt, 1-2 minutes.

Add softened Sicilian sauce (to taste) and creme fraiche. Stir often until combined, 1-2 minutes.

Remove from burner.

Finish the dish:

Plate dish as pictured on front of card, topping steak with sauce (to taste). Bon appétit!