Boiled Chix Lobsters and Homemade Clam Chowder

Boiled Chix Lobster

INGREDIENTS:

• 4 chix lobsters
• 1/2 cup (1 stick) butter
• kosher salt

Add kosher salt to large pot of simmering water.  Once the water is just below boiling, add the lobsters. Keep water just below boiling for 8-10 minutes.  In a small sauce pan over low heat, melt butter.  Serve on the side with your lobster.

Homemade Clam Chowder

from The Oprah Magazine Cookbook (2008)

serves 6

INGREDIENTS:

• 2 medium russet potatoes (about 1 lb.), peeled and cut into 1/2-inch cubes
• 2 tablespoons unsalted butter
• 2/3 cup diced white onions
• 2/3 cup diced celery
• 1/2 cup all-purpose flour
• 4 (6 1/2 oz) cans chopped clams, juice and clams reserved separately
• 2 (8 oz.) bottles clam juice
• 1 oz piece salt pork
• 1 cup light cream
• 1/2 teaspoon salt

DIRECTIONS:

1. Put the potatoes and enough water to cover in a large saucepan; bring to a boil.  Reduce heat to a simmer, cover, and cook 10 minutes, until tender; then drain and set aside.
2. In another large saucepan, melt the butter over medium heat.  Add the onions and celery; saute until tender, about 4 minutes.  Stir in the flour.  Reduce heat to low and cook 10 minutes, until the flour is just golden; remove from heat.
3. In the same pan used fro the potatoes, mix the clam juice from the drained clams, the bottled clam juice, and the salt pork and bring to a boil.  SImmer the mixture 1 minute.  Gradually whisk the hot clam juice into the flour-and-vegetable mixture until smooth.  Return the pan to medium-high heat.  Add the potatoes, cream, and salt; bring to a boil, stirring often.  Stir in clams and just heat through, about 1 minute.

-Derek