NEW ENGLAND CLAM CHOWDER RECIPE FROM FOOD NETWORK STAR CHEF MICHELE RAGUSSIS

If you watched Season 8 of Food Network Star, you undoubtedly remember Chef Michele Ragussis. I could think of no better person to go to for a recipe on National New England Clam Chowder Day than Michele. She is an expert on New England cuisine. Her pilot for Food Network, My New England, highlights her love of the region and her passion for cooking the seafood found in its waters.

This is Michele's award-winning New England Clam Chowder recipe. It's like a trip to the New England coast in a bowl... comforting, rich, and rustic. Note that Michele indicates using frozen clams if you cannot find fresh. I know you'll enjoy this recipe- it is one of the best clam chowders I've ever eaten. Thank you, Michele, for allowing me to share it! Read more about Michele in my interview or on her blog: Chef on a Pier

MICHELE’S NEW ENGLAND CLAM CHOWDER

INGREDIENTS

1 pound (4 sticks) butter

1 1/2 white onions, diced

5 stalks celery, sliced thin

1/3 cup all-purpose flour

2 tablespoons clam base* or clam juice

4 potatoes (Idaho or Russet), peeled and cut into 1/4-inch cubes

2 pounds fresh chopped clams **

4 cups heavy cream

2 to 3 tablespoons chopped fresh dill

Salt and freshly ground black pepper

A few dashes of your favorite hot sauce

1 loaf crusty bread, for serving

* Find clam base at the seafood market or substitute clam juice, found at most grocery stores

**Look for fresh clams at your local seafood market, or use high-quality frozen clams

DIRECTIONS:

In a deep stockpot, melt the butter over medium heat. Add the onions and celery and saute until translucent, about 4 minutes. Sprinkle in the flour and stir. Let the flour cook for 1 to 2 minutes. Whisk in 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour. Bring the mixture to a boil, reduce to a simmer. Stir in the potatoes and chopped clams. Simmer for 20 minutes. Add the cream, dill, and season with salt and pepper, to taste. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread.

Recipe copyright Michelle Ragussis, 2011

RECIPE: MY MOM'S SPICY SOUTHERN CHEESE STRAWS

My mom would always make these spicy cheese straws for the holidays and was sure to have them waiting for us for almost every celebration. A Southern staple for teas, weddings and showers, you can make these as wafers, as shown, or use a cookie press to shape them into straws. I find the wafers faster and easier-- plus I can roll the dough into a log and freeze. That way I can just slice and bake when guests pop in or when I am in need of a quick bite to serve with a glass of wine or Champagne.

I want to mention that this dough always looks like it is not "wet" enough once you mix it. Do not be tempted to add additional butter or liquid. It will come together. Just use your hands to form it. You'll see.

Baked cheese straws are always on the table for parties and celebrations in the South. This is my mom's recipe- one I've used for 30 years.

SPICY SOUTHERN CHEESE STRAWS * Wafer version

Skill Level: Easy

Prep Time: 15 minutes        Cook Time: 10-12 minutes

 INGREDIENTS 

1 pound extra sharp cheddar cheese, grated

1 stick unsalted butter, cut into cubes*

1/4 teaspoon cayenne pepper

2 cups all-purpose flour

3/4 teaspoon kosher salt

Dash Tabasco or to taste

 DIRECTIONS:

Preheat oven to 350F. Line a baking sheet with parchment paper.

Chill the cheese well and grate it using a food processor or the side with large holes on a box grater. Set aside.

NOTE: I make this recipe in a food processor because I find it easier but you do not have to use a food processor. My mom never had one. Just mix in a bowl.

In a food processor, add the flour, salt and pepper and pulse 10-12 times to blend. Add the butter. Turn the food processor to "run" for 10 seconds. The result should be like coarse cornmeal. If it is not, pulse a few more times. Add the cheese and the hot sauce. Pulse just until the cheese is incorporated. Turn the food processor to "run" for 5-6 seconds. 

*NOTE: If you intend to pipe the dough into straws, you may obtain a better/easier to pipe result if you melt the butter rather than use cold butter and leave the cheese at room temperature. See directions for piping into straws below. Many of the old school southern recipes call for melted butter or margarine. Margarine results in a crisper straw.

(Note: If you do not have a food processor, mix the dry ingredients together. Use a pastry cutter or two forks to cut the butter and the cheese into the flour. Add the hot sauce and mix well.)

For wafers: Turn the dough out onto a sheet of plastic wrap for wafers. Shape it into a log using your hands and roll the dough up in the plastic. Twist the ends of the plastic wrap to secure and put into the refrigerator for at least 30 minutes. To bake, remove the plastic wrap and slice into discs, place about 2 inches apart on the prepared baking sheet and bake for 10-12 minutes or until lightly browned. Cool on a rack.

(Note: Another option is to use a very small ice cream scoop to portion uniform balls onto the prepared pan. Using a fork, (which you may need to flour) press each one, creating the design shown above.)

For straws: Place the dough into a cookie press or pastry bag fitted with a star tip. Push the dough into one corner of the bag and press the air out. Snip the tip and pipe them into 3” long strips about 2 inches apart. Bake for 10-12 minutes or until lightly browned on the bottom and edges.

Yield: 2- 4 dozen depending on the size and shape. You can get 55-60 wafers from this recipe using a small ice cream scoop or melon baller.

NATIONAL POPCORN DAY: DOUBLE CHOCOLATE DRIZZLE KETTLE CORN RECIPE

National Popcorn Day!

Popcorn is one of my all-time favorite party foods. There is just so much you can do with it. I like to season it with different spices or even herbs. Rosemary-Sea Salt is one of my favorite combos. For something over the top and decadent, try this one. White and dark chocolate. Salt. Popcorn. What's not to love?

View fullsize

View fullsize

Double Drizzled Kettle Corn - white and dark chocolate over salty popcorn. Decadent. Delicious. Deadly addictive! Photo credit: Tamika Moore/Birmingham News

DOUBLE DRIZZLE KETTLE CORN 

INGREDIENTS 

¼ cup vegetable oil

3/4 cup popcorn kernels

3 tablespoons sugar

1 ½ teaspoons Kosher salt

½ cup bittersweet chocolate chips

½ cup white chocolate chips

DIRECTIONS:

In a large pot or stock pot with a lid, heat the vegetable oil over medium high heat. Add the popcorn. When the oil begins to hiss, sprinkle the sugar over the kernels. Cover with the lid. Hold the lid down with a potholder and shake the pot over the heat until the popping begins. Shake vigorously until the popping begins to slow down. (It goes from popped to burnt very quickly) Remove from the heat; toss with the salt. Line two baking sheets with parchment paper. Spread the popcorn out onto the pans, being careful not to overlap the kernels.

Melt the chocolate separately in a heatproof bowl over a double boiler. Stir frequently and keep the heat low because the chocolate will burn easily.

Dip a fork in the chocolate and drizzle it over the popcorn. Do the same with the white chocolate. Allow to set until dry. Break into pieces to serve. You can store it in an airtight container in a cool spot for up to a week.