Wintertime is coming as the Starks would say! One of the staple meals in the PNW is clam chowder. Those of you in the PNW probably remember the fantastic clam chowder at Jake’s Seafood in Portland. I use the past tense because, like many others, I no longer feel safe in Portland due to many political and social factors. This is my take on Jake’s Clam Chowder (BTW: It’s not in the official Jake’s Seafood Cookbook).
Wenatchee Clam Chowder

Ingredients:
1 pound bacon
2 cans each of chopped/minced clams, whole baby clams, clam juice.
½ cup sweet onion, finely diced
½ cup celery, finely diced
½ cup grated carrots
1 pound of frozen clams, in the shell
1 bag of diced hash-brown potatoes
1-1 ½ quarts heavy cream
Recipe:
Fry bacon until almost crisp. Dice crumble and set aside. Sauté onion and celery until soft in the bacon grease. Add chopped clams, baby clams and clam juice. Simmer. Slowly add cream. Microwave the frozen clams and discard any that do not open. When it resumes simmering, add potatoes, remaining clams, & carrots, and simmer until potatoes are done. Season with Mrs. Dash’s Seasoning (I prefer the Original Blend but that’s up to you).
Ladle into bowl, garnish with clam shells from the frozen clams and parsley. Serve with oyster crackers and cheese biscuits or hot sourdough bread.
Modifications:
Delete anything you don’t like; use ½ & ½ instead of cream; thicken with flour, etc.

The leftovers from the turkey are always made into soups. Frozen for a later day. Sure is nice to have that on a cold winter day that you don't feel like cooking. the split pea soup i make from a ham bone from Honey baked store is also great. Again make enough to freeze for another day. Don't forget the tabasco in the split pea soup. Not much needed, but a bit opens up the flavors.
After the holidays, I look for the deals on things like Prime rib. Freeze them for another day, or make nice ribeyes out of them. Sometimes some roasts come on sale then too, i grind the poorer cuts into hamburger, add a small amount of bacon for some great burgers. Strong, gamy venison makes for great chili.
I like to cook when I get the chance. Made some great syrup from the choke cherries that grow wild around here. Most people just pass them by without knowing what they are. Same with service berries that are really great, and totally passed up. We have a bee tree not far. I occasionally get some honey from it. There is never much, but I also like the comb from it. Helps with allergies. We ahve a rose hip bush we make tea from. Lots of vitamin C

Winter is a great time for Chili





Carol Shelby Chili Kit

One tablespoon of chili powder

2-3 Lbs Ground Beef

½ Cup Red Wine Vinegar

1 Large Bell Pepper

1 Large White or yellow Onion

1 can Chili Beans (drained)

1 can Kidney Beans (drained)

2 cans Diced Tomatoes

1 can diced green chilies

16 Oz V8 juice original



Brown meat and set it aside

Dice up the pepper and onion, sauté until onions are transparent and set aside

In a large pot add both beans, tomatoes, V8 and vinegar

After a few minutes add the rest. Add water if needed to cover it up

Cover and simmer for 2-3 hours

and cook up some Cornbread to pour it over.

Here is another one I just made

One pot meal plus.



1 Italian ONE-POT MEAL Pennette with basil pesto (From Costco)
1 Chicken Breast
1 bell pepper
1 broccoli
1 carrot

Optional - Kinder's The Blend seasoning (From Costco) Salt, pepper and garlic powder
Optional - Kirkland Parmigiano Reggiano cheese (From Costco) shredded parm

Season and cook the chicken breast and set aside
Cut up the veggies and have ready
Add 30 Oz of water to a large pan and boil
Place in the ONE-POT-MEAL and the veggies with 2 tablespoons of EVOO and cover
Cut the heat to medium, cover and simmer until most of the water is gone, stir occasionally
add in the chicken and parm cheese to desired amount

My bowels are churning … you guys need to buy a few cookbooks.

I love how you've adapted it to suit your taste. The combination of bacon, clams, and creamy broth must be incredibly flavorful.