New England Clam Chowder

We got this recipe from our friend Randi B. several years ago and have been making it ever since!

4 slices bacon, diced
2 green onions, tops included, chopped
4 med. potatoes, peeled and diced
3 Tbsp flour
2 c. bottled clam juice or milk
2 (6oz) cans minced clams, including liquid
3/4 tsp salt
1/2 tsp white pepper
1 c. whipping cream
Chopped parsley for garnish (optional)

In large saucepan, saute bacon until crisp.
Add green onions and potatoes, saute a few minutes.
Sprinkle with flour.
Add claim juice or milk.
Stir to blend well and bring to boil.
Simmer, stirring until potatoes are tender about 20 minutes.
Add salt and pepper.
Finally add clams with liquid and whipping cream.
Heat soup, stirring just until simmering.
Do not boil or clams will toughen.
Sprinkle with parsley and serve immediately.

Lemony Lentil Soup

Photo: L. Stogdill

1/3 cup olive oil
6 small yellow onions sliced
4 garlic cloves minced
12 cups water or vegetable stock
24 ounces dried lentils (about 3 cups)
1 Tbsp salt
8 cups fresh spinach chopped
1 Tbsp grated lemon peel
3 Tbsp lemon juice

Saute onions and garlic in oil until tender.
Stir in water, lentils and salt. Boil for 15 minutes or until lentils are tender.
Stir in spinach, lemon peel and lemon juice.
Cover and simmer until spinach is tender about 3-5 minutes.

Notes: Substitute 1 or 2 (10 oz) packages of frozen, chopped spinach in place of fresh spinach.
You can also pressure cook the lentils for 3 minutes on high to save time!