Serves 6.

Ingredients


3 tbsp butter (or substitute, if you choose; salt-free is fine)

1 medium onion, finely diced

2 celery stalks, sliced into ¼-inch pieces

3 tbsp all-purpose flour

2 cups chicken stock (Are you an almost-vegetarian who eats fish? Use vegetable stock)

2 cans chopped clams in juice

1 cup heavy cream 1

lb potatoes, cut into ½-inch cubes (Tip: buy potatoes that would taste delicious in baked form)

1 bay leaf

Salt and pepper to taste

Directions


Using a large pot, heat the butter without burning or scalding over a medium-high heat. Add the onions and celery and sauté. Carefully add in the flour and stir for consistency. Add the stock and the juice from the cans of chopped clams. When the mixture is thoroughly combined, add the potatoes and the bay leaves. Keep stirring while you bring the mixture to a simmer, and then heat on a lower temperature for about twenty minutes. Add the clams and salt and pepper to taste, and cook for another two to five minutes, keeping the clams firm. Add an extra touch with homemade croutons! Take an old baguette, French or Italian bread, and cube the pieces. Sauté in two tablespoons of butter, substitute or olive oil. Add seasoning to taste, such as garlic powder, pepper and salt. When they are crispy and dry, serve on the soup.


Garnish with a sprig of fresh parsley, or…serve in a bread bowl!


My personal favorite dish when I arrive in New England is baked scrod. Start out with fresh fish! Or purchase filets from a company known for expert freezing.

BAKED SCROD

Serves 4. (To serve 6 or 8, add a quarter or a half to all ingredients)

Ingredients


4 scrod fillets

2 tbsp lemon juice

1 ½ cups white wine

Salt and pepper to taste

¾ cup melted butter (reserve half)

1 ½ cups dried breadcrumbs

Directions


Preheat the oven to 350°F-very important when baking fish!


Butter a baking dish. Make sure scrod can be laid out by piece with space. Add the fish, the lemon juice and the wine. Add salt and pepper to taste. (Substitute salt is fine!) Use a quarter cup of the melted butter to set a fine drizzle on the fish.


Bake for approximately 20 minutes; no under-or over-cooked fish. The fish should be flaky, yet still moist. Turn the oven on to broil. Dust the breadcrumbs evenly over the fish, and then add the remaining butter evenly over the fish filets. Broil for another few minutes, just to brown the breadcrumbs to a delicious toastiness.


Serve with your choice of rice, potatoes or pasta, and a veggie, such as asparagus or broccoli.

Heather Graham

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