Yasmin FahrGrand ChowderChef Kevin Thiele makes a gorgeous, lobster claw-adorned clam chowder that& 39;s creamy yet light — exactly what a fancy clam chowder should taste like.Ingredients2 ounces bacon1 ounce celery, diced1 ounce Spanish onion, diced½ ounce whole butter1 ounce flour8 ounces clam juice4 ounces cream2 ounces Idaho potato, diced2 ounces IQF clams1 extra-large shrimp, poachedTwo 20/30 scallops, seared1 ounce lobster meat, cooked, plus a claw for garnish (optional)Salt and pepper, to tasteDirectionsRender bacon (cook until white part in bacon melts into grease), then add celery, onions, and butter.

Counter-mix the egg whites with a pinch of salt until they double in volume, add the sugar and mix until it becomes a glossy meringue. Add the yolks mixed with the oil, Amaretto and water, mix until smooth. Sift the flour mixed with the baking powder. and cocoa, mix with a spatula until smooth with bottom-up movements.

Allison BeckChicken SaladGrowing up, there was a local market in my hometown that had this BLT chicken salad that we& 39;d get made into sandwiches or packed alone into half pints, even by the quart container if we were having friends over for lunch and short on time.Sweet and moist roast chicken is tossed with salty and crisp bacon, then combined with juicy tomatoes and crisp green lettuce.

Peel the potatoes, cut them into quarters and boil them in cold water with a pinch of salt. After 10 minutes, remove, place in a pan and sprinkle with oil, sprinkle with paprika, mix to reach the paprika on all sides of the potatoes and put in the oven - preheated to 200 degrees C for 30 minutes.

RecipesIngredientsPastaPasta typesSpaghettiSpaghetti vongole is an Italian classic consisting simply of spaghetti, clams and few other basic ingredients. Ready in about 20 minutes; dinner does not get easier or more delicious than this!2 people made thisIngredientsServes: 4 250g spaghetti or linguine3 tablespoons olive oil1 clove garlic, halved lengthways1/2 teaspoon chopped dried chilli pepper, seeded1kg freshwater clams120ml dry white wine2 tablespoons buttersalt and pepper, to taste4 tablespoons chopped fresh parsleyMethodPrep:10min ›Cook:7min ›Ready in:17minBring a saucepan of lightly salted water to the boil over a high heat.

The meat is washed, cut into pieces and chopped in the meat grinder with the garlic and cleaned onion. The taste of these meatballs is special because it uses meat that is minced by yourself, not bought pre-chopped. Because nowadays the purchased minced meat contains many surpluses and then you will not enjoy the true taste, which I want to describe in the given recipe.