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Thursday November 3, 2005

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Summer Soups

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Recipe Archive:

BLT Soup

Broccoli Tomato Salad

Clam Cakes

Garlic-butter Mini Potatoes

Melon Ginger Soup

New England Clam Chowder

Sausage & Pepper Bake

Spinach Minestrone Soup

Strawberry Bisque

Tri Color Tomato Salad

Tuna Swiss Cheese Quiche

Turkey Mint Roll

From Morris County School of Technology Culinary Arts Class

New England Clam Chowder with Clam Cakes

Photos By
Joe Gigli

New England Clam Chowder

4 qt. warm water

2 lb. Frozen clams, raw, minced (or 2 No. 5 cans)

1 oz. salt

t white pepper

2 t worcestershire sauce

3 lb. potatoes, diced

1 lb. ground salt pork

2 lbs. onions, diced

8 oz. bread flour

2 qt. milk, hot

1 qt. light cream, hot

2 oz. butter, melted

In a large sauce pan, combine water, clams and seasonings. Bring to a boil. Remove enough stock to cover potatoes. Cook potatoes. Place salt pork in heavy soup pot, cook until partially rendered. Add onions and saute until transparent. Add flour, make roux, cook 5 to 6 minutes. Add clam stock to roux, stir until smooth. Add potatoes, clams, milk and cream. Adjust seasoning and add melted butter.

Clam Cakes

4 c. cake flour
2 T baking powder
1 t salt
9 oz. clams
2 c. clam juice
2 eggs, beaten

Sift together dry ingredients. Add remaining items and mix until just blended. Deep fry at 375 degrees until golden.

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Combine strawberries, c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving and garnish with mint.

Cook sugar in ginger ale until dissolved. Add minced ginger and diced melon. Cook until tender.  Put in blender and puree until smooth. Garnish with slivered crystalized ginger.

Strawberry Bisque

3 c strawberries, washed and hulled

1 c water

c sugar

3 T lemon juice

1 t grated lemon peel

1 c red wine

1 c. sour cream

fresh mint leaves

Melon Ginger Soup

1 honeydew melons

1 liter ginger ale

1 c sugar

c fresh ginger, minced

crystalized ginger to garnish

Bacon-Lettuce-Tomato Soup

2 qt. chicken stock

head lettuce

2 c cherry tomatoes, halved

1 lb. bacon, cooked crisp, chopped

Mix stock, lettuce and tomatoes and cook to heat through. Top with bacon when serving.

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