MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhode Island Clam Chowder
Categories: Seafood, Potatoes, Vegetables, Herbs
Yield: 4 servings

Salt
4 lb Cherrystone clams
4 cl Garlic; thin sliced
2 tb Extra-virgin olive oil
2 lg Celery ribs; fine chopped
2 md Russet potatoes; in 1/3"
Cubes
1 lg Yellow onion; fine chopped
1 Bay leaf
2 tb Fine chopped fresh flat-leaf
- parsley
1 tb Fine chopped dill
Fresh ground black pepper

PURGE THE CLAMS: Fill a large bowl with generously
salted cold water, add the clams, and set aside for 15
minutes.

Transfer the clams to a pot, leaving any grit behind in
the bowl. Add the garlic and 2 cups of cold water,
cover, and turn the heat to high. Steam until the clams
begin to open, 3-6 minutes (start checking after 3).
Using tongs, transfer each open clam to a large bowl,
allowing up to 15 minutes for all of the clams to open;
discard any that remain shut. Strain the cooking liquid
through a fine-mesh sieve set over a bowl, then add
enough water to bring the liquid to about 8 cups; set
aside. Rinse and dry the pot and return it to the stove.

Turn the heat to medium and add the oil, celery,
potatoes, onion, and bay leaf. Cook, stirring
frequently, until the onion is soft and translucent,
about 10 minutes. Stir in the parsley and dill and cook
for 2 minutes more. Add the reserved cooking liquid and
turn the heat to high. When the liquid boils, turn the
heat to medium and cook until the vegetables are tender
and the broth has reduced slightly, about 20 minutes.

Meanwhile, pull the clams from their shells (add any
accumulated juices to the pot) and chop them into -+-inch
pieces. Just before serving, add the clams to the broth.
Season with salt to taste.

To serve, ladle the chowder into bowls and sprinkle with
parsley and black pepper.

By: Kat Craddock

RECIPE FROM: https://www.saveur.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Efo Riro (Nigerian-Style Chicken Stew w/Greens, Spinach &
Categories: Poultry, Vegetables, Chilies, Greens, Seafood
Yield: 6 servings

MMMMM--------------------------CHICKEN-------------------------------
3 1/4 lb Whole chicken; in 10 pieces
2 md Yellow onions; coarse
- chopped
4 Scotch bonnet chilies
1 Smoked & dried catfish
1 (1 1/2) piece fresh ginger;
- coarse chopped
3 cl garlic; coarse chopped
3 chicken bouillon cubes
2 1/2 ts kosher salt
1/4 ts curry powder
3/4 ts fresh ground white pepper
3/4 ts dried thyme

MMMMM---------------------------STEW---------------------------------
8 lg red bell peppers; stemmed,
- seeded, coarse chopped
5 md plum tomatoes; coarse
- chopped
2 md yellow onions; coarse
- chopped
5 Scotch bonnet chilies;
- stemmed, seeded, coarse
- chopped
2 1/4 lb shoko leaf or fresh
- spinach; cleaned
Salt
3 1/2 oz ponmo (dried cow skin)
3 1/2 oz stockfish
1/4 c + 2 tb ground crayfish
3 tb iru (fermented locust
- beans)
2 tb palm oil
2 vegetable oil
2 chicken bouillon cubes
1 oz smoked, dried catfish
Cooked pounded yam, white
- rice, or whole grains, to
serve

PREPARE THE MEAT: To a large pot, add the chicken,
onion, chilies, dried fish, ginger, garlic, bouillon
cubes, salt, curry powder, white pepper, and thyme. Add
just enough water to cover, then set over medium-high
heat, bring to a boil, then lower the heat to maintain a
simmer. Cook, stirring occasionally, until the chicken
is tender and cooked through, about 45 minutes. Remove
from the heat and using tongs, transfer the chicken to a
large bowl and set aside. Set a fine mesh sieve in a
large bowl and strain the cooking liquid, discarding any
solids; set both aside to cool at room temperature.

MEANWHILE, MAKE THE STEW: To a blender, add the bell
peppers, tomatoes, onions, chilies, and half a cup of
water. Blend on high until smooth and homogenous, about
1 minute. Set aside.

Fill a large pot halfway with water and bring to a boil
over medium-high heat. Place a colander in the sink.
Working in batches, add the shoko leaves to the pot and
blanch until wilted and tender, about 6 minutes. Using
tongs, transfer the greens to the colander to drain
while you continue cooking the rest; discard the cooking
water. Once the spinach is cool enough to handle,
squeeze out as much excess water as you can, then season
lightly with salt and set aside.

Return the pot to the stove, set over medium heat, and
add the reserved vegetable pur|-e and cook, stirring
occasionally, until slightly darkened and thickened,
about 5 minutes. Stir in the ponmo, stockfish, crayfish,
iru, palm oil, vegetable oil, bouillon cubes, dried
fish, and the reserved chicken. Bring to a simmer, then
turn the heat to low, stir in the reserved greens, and
cook, stirring frequently, until the flavors have melded
and everything is heated through, about 10 minutes.

To serve, ladle the efo riro into bowls and serve with
swallows or rice on the side.

By: Tola Akerele

RECIPE FROM: https://www.saveur.com

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