Bratten’s Clam Chowder

I'm still on the Bratten's Theme -- Wonderful Recipe

You will love it too.

Bratten’s Clam Chowder

1 cup onion, finely diced

1 cup celery, finely diced

2 cups potatoes, finely diced, but not as “finely” as above

2 can clams (minced), 6 1/2 oz size

3/4-cup butter (the real stuff)

3/4-cup flour

1 qt. half and half cream

1 1/2 tsp salt

2 Tbs. Red wine vinegar

Pepper to taste

Drain the juice from the cans of clams and pour over vegetables, adding water to barely cover.  Simmer over medium heat until barely tender.

Meantime in a heavy saucepan melt the butter, add flour, make a roux and blend until smooth.  Stirring constantly, slowly add cream.  Cook and stir with a wire ship until thick and smooth.  Add the vegetables, juice.  When it is thick enough add clams.  Heat through.  Add salt, pepper.  Makes 8 servings.   Serve with crusty bread and salad.  

SICILIAN ANTIPASTO

SICILIAN ANTIPASTO

Olive oil

4 stalks celery, sliced

4 - 6 carrots, sliced

2 - 4 onions, coarsely chopped

6 - 8 cloves garlic, minced

1 head cauliflower, florets sliced

2 - 4 zucchini, sliced

2 (6 oz.) cans tomato sauce

6 oz. can tomato paste (I'm allergic -- so I put in a little more tomato sauce)

1 c. chopped parsley

1 - 2 tbsp. each oregano and basil

1/4 - 1/2 c. capers (optional)

1 - 2 (8 oz.) jars pearl or cocktail onions, drained (more is better)

1 - 2 (16 oz.) jars mixed sweet pickles, drained and sliced

6 oz. can (drained weight) pitted black olives, drained

16 oz. jar cherry peppers, mild or hot, drained

13 1/2 oz. jar peperoncini, drained (banana pepper)

3 (6 oz.) jars marinated artichoke heart and juice (quarter artichoke hearts)

1/4 - 1/2 c. red wine vinegar

1/4 c. sugar

Salt and lots freshly ground black pepper

1 (or none) of the following: 6 oz. anchovies, finely chopped; 2 - 3 (7 oz.) cans tuna, packed in oil and undrained; 1/2 lb. salami, cut in julienne strips (best with mozzarella)

In very large heavy pot with lid, pour enough olive oil to cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if used). Cover and cook vegetables in oil for 5 minutes. Add sliced zucchini and steam 5 minutes more. Remove from heat and add remaining ingredients, including your choice of anchovies, tuna or salami. Stir gently to mix, return to heat and simmer for about 3 to 4 minutes, just to blend. Refrigerate antipasto for 3 days, stirring daily. Can be served over the next 10 days, storing remainder in refrigerator.

Serves 8 as a main dish, 20 as a vegetable side dish or to a crowd as an hors d'oeuvre.

Testing Results: Use a very large pot to hold all these ingredients, though don't feel constrained to follow the recipe exactly. If you don't like olives, omit them and compensate with more artichoke hearts or onions. Add julienne strips of mozzarella if you like. Play with peppers according to your palate. Some ingredients, like peperoncini (small hot peppers) may have to be purchased in an Italian food store where you might also buy Italian salami if that's your choice among the last 3 ingredients.