This is one of those recipes that you either love or hate. I haven’t found anyone outside of my family that is into oysters like we are. I remember feeling really special when my mom would make this for me on days I was home from school. Whenever I make this, it takes me right back to those special lunches. It only takes about 10 minutes to make this, and serves two.
- 8 ounce can whole oysters
- 12 ounce can evaporated milk
- 12 ounces whole milk
- 1 ½ tablespoon Worcestershire sauce
- 2 tablespoons butter
- 1 teaspoon garlic granules
- ½ teaspoon salt
- ½ teaspoon pepper
Melt butter in a sauce pan. Add the oysters, Worcestershire and seasonings and cook over medium for 5 minutes. Add the milk, and heat through.
Serve with salad and crusty french bread or oyster crackers.
This is perfect for when the weather is getting cold outside, and you want to come home to a pot of hearty stew. There is very little prep time, and it’s a very filling dish.
- 1 large and meaty ham bone, or 1 ½ lbs. hickory smoked pork hocks
- 14.5 ounce can green beans, drained
- 14.5 ounce can diced tomatoes
- 2 cups red potatoes, cubed
- 1 large onion, diced
- 3 carrots, diced
- 3 celery, diced
- 1 cup pearled barley
- 64 ounces beef stock
- 2 bay leaves
- 1 tablespoon Better Than Bouillon Roasted Beef Base
- salt and pepper to taste
Place all ingredients in a slow cooker, and cook on low for 8-10 hours.
Remove and discard bay leaves. Take the ham bone or hocks out, remove the meat and chop it into small chunks if need be. Put the meat back into the stew and serve
- If you want a meatier stew, add 1 lb. of ham to the pot
- You can make it gluten free by substituting rice for the barley
- Goes great with a salad and a nice sourdough baguette
I grew up on the Oregon coast, where Clam Chowder practically runs through our veins. Some of my earliest memories are of going clamming for Razor Clams with my family. My parents make it look so easy! Now that I’m in Colorado, fresh clams are out of the question. But I still look forward to a hot bowl of clam chowder, especially when the weather turns cold. This recipe makes enough for a family of four, and is best served with some fresh sourdough garlic bread.
- 12 slices thick-cut pepper bacon, chopped into squares
- 2 carrots, diced
- 2 celery ribs, chopped
- 1 medium onion, finely diced
- 2 medium yellow potatoes, cubed
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- salt & pepper to taste
- 3 (8 ounce) cans clams
- 1 (8 ounce) jar clam juice
- 8 ounces chicken broth
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup sherry
- 2 cups Cheddar cheese, shredded
In a large soup pot, cook bacon over medium heat until crisp. With a slotted spoon, remove bacon and drain on paper towels. Keep the bacon grease in the pot. Drain clams and reserve their juice.
Cook and stir carrot, celery, potato and onion in bacon fat until onion is transparent.
Stir in flour, cornstarch, salt, and pepper. Cook and stir until mixture is bubbly. Add the sherry, and reduce. Add reserved clam liquor, clam juice, milk and heavy cream into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
Add clams, and cheese; stir until cheese is melted. Garnish with reserved bacon.
- You can make this gluten-free by simply substituting gluten-free flour or cornstarch.
- Try serving in a sourdough bread bowl.