This is the time of year when hot soups, chili and chowders are just what you need to warm up, whether it’s for lunch or dinner.
This easy-to-make New England Clam Chowder will take the chill off in no time. It’s delicious, too!
This is also a good time to make your favorite bread rolls, like these Golden Honey Rolls. They go great with any meal, including breakfast if you serve them with additional butter and honey.
NEW ENGLAND CLAM CHOWDER
3 slices bacon
1 cup diced, peeled potatoes
1/2 cup chopped celery
1/4 cup chopped onion
3/4 teaspoon salt
1 teaspoon seafood seasoning
1/8 teaspoon pepper
1/4 cup flour
3 cups milk
2 (6 1/2-ounce) cans minced clams, drained, reserve liquid
Cook bacon in large saucepan until crisp. Remove bacon; crumble and set aside.
Add potatoes, celery, onion, salt seafood seasoning, pepper and reserved clam liquid to bacon drippings. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are crisp-tender.
In a 1-quart jar with a tight-fitting lid, combine flour and milk; shake until smooth. Gradually stir into vegetable mixture and cook over medium heat for 15 minutes or until thickened, stirring frequently.
Stir in clams. Heat gently, stirring frequently. Do not boil.
Garnish each serving with crumbled bacon. Makes 4 (1 1/4-cup) servings.
GOLDEN HONEY ROLLS
Rolls:
3 1/2-cups all-purpose flour, divided
1 teaspoon salt
1 package active dry yeast
1 cup milk
1/2 cup vegetable oil
2 tablespoons honey
2 eggs, reserving 1 egg white for topping
Topping:
1/3 cup sugar
2 tablespoons butter or margarine, softened
1 tablespoon honey
Reserved egg white
Generously grease two 8- or 9-inch round cake or pie pans. In a large bowl, combine 1 1/2 cups flour, salt and yeast; blend well.
In a small saucepan, heat milk, oil and 2 tablespoons honey until very warm (120 to 130 degrees). Add warm liquid, 1 egg and 1 egg yolk to flour mixture. Blend at low speed with mixer until moistened; beat 3 minutes at medium speed.
Stir in remaining 2 cups flour to form a soft dough. Cover loosely with plastic wrap or cloth towel. Let rise in warm place until light and doubled in size, about 45 to 60 minutes.
Punch down dough several times to remove all air bubbles. On well-floured surface, toss dough lightly until no longer sticky. Divide dough into 20 pieces; shape into balls. Place in prepared pans.
In a small bowl, combine topping ingredients; drizzle half over the rolls. Cover; let rise in warm place until light and doubled in size, about 20 to 30 minutes.
Heat oven to 350 degrees. Drizzle remaining topping over rolls.
Bake at 350 degrees for 25 to 30 minutes or until golden brown. Immediately remove from pans. Makes 20 rolls.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
