February Recipes

1. New England Clam Chowder

Ingredients:

• 4 slices bacon, diced
  
  
• 1 medium onion, chopped
  
  
• 2 celery stalks, chopped
  
  
• 2 garlic cloves, minced
  
  
• 3 tablespoons all-purpose flour
  
  
• 2 cups clam juice
  
  
• 3 cups peeled and diced potatoes
  
  
• 1 bay leaf
  
  
• 1 teaspoon fresh thyme leaves
  
  
• 1 cup heavy cream
  
  
• 2 cups chopped fresh clams
  
  
• Salt and freshly ground black pepper to taste
  
  
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, cook the bacon over medium heat until crisp. Remove and set aside, leaving the drippings in the pot.
   
   
2. Add onion, celery, and garlic to the pot; sauté until translucent.
   
   
3. Stir in flour and cook for 2 minutes.
   
   
4. Gradually add clam juice, stirring constantly.
   
   
5. Add potatoes, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender.
   
   
6. Stir in cream and clams; cook until heated through.
   
   
7. Season with salt and pepper. Garnish with bacon and parsley before serving.

2. Boston Baked Beans

Ingredients:

• 500 grams dried navy beans
  
  
• 115 grams salt pork, diced
  
  
• 1 medium onion, finely chopped
  
  
• 60 milliliters molasses
  
  
• 50 grams brown sugar
  
  
• 1 teaspoon dry mustard
  
  
• 1 teaspoon salt
  
  
• 1/4 teaspoon black pepper
  
  
• 1/4 teaspoon ground cloves
  
  
• 500 milliliters boiling water

Instructions:

1. Soak beans overnight in cold water. Drain and rinse.
   
   
2. Place beans in a pot, cover with fresh water, and simmer until tender. Drain.
   
   
3. Preheat oven to 150°C.
   
   
4. In a bean pot or casserole, layer beans with salt pork and onion.
   
   
5. In a bowl, mix molasses, brown sugar, mustard, salt, pepper, and cloves with boiling water. Pour over beans.
   
   
6. Cover and bake for 4 hours, adding water as needed to keep beans moist.
   
   
7. Uncover and bake an additional hour to thicken sauce.

3. American Chop Suey

Ingredients:

• 450 grams elbow macaroni
  
  
• 500 grams ground beef
  
  
• 1 medium onion, chopped
  
  
• 1 green bell pepper, chopped
  
  
• 2 garlic cloves, minced
  
  
• 800 grams canned diced tomatoes
  
  
• 400 grams tomato sauce
  
  
• 1 teaspoon dried oregano
  
  
• 1 teaspoon dried basil
  
  
• Salt and freshly ground black pepper to taste
  
  
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook macaroni according to package instructions; drain and set aside.
   
   
2. In a large skillet, brown ground beef over medium heat. Drain excess fat.
   
   
3. Add onion, bell pepper, and garlic; sauté until softened.
   
   
4. Stir in diced tomatoes, tomato sauce, oregano, and basil. Simmer for 10 minutes.
   
   
5. Add cooked macaroni to the skillet; mix well.
   
   
6. Season with salt and pepper. Garnish with parsley before serving.

4. Chicken and Corn Chowder with Bacon

Ingredients:

• 6 slices bacon, diced
  
  
• 1 medium onion, chopped
  
  
• 2 carrots, peeled and diced
  
  
• 2 celery stalks, diced
  
  
• 2 garlic cloves, minced
  
  
• 3 tablespoons all-purpose flour
  
  
• 4 cups chicken broth
  
  
• 3 cups peeled and diced potatoes
  
  
• 2 cups cooked chicken, shredded
  
  
• 2 cups corn kernels (fresh or frozen)
  
  
• 1 cup half-and-half
  
  
• Salt and freshly ground black pepper to taste

Sources 

• 17 New England Recipes That The People Who Live There Love
  
  
• 23 Wicked Good New England Recipes
  
  
• New England Cookbook - 300 Fine Old Recipes
  
  
• Best Authentic New England recipes?
  
  
• Colonial New England Recipes
  
  
• Classic Yankee Recipes
  
  
• 12 Favorite New England Comfort Food Recipes
  
  
• Comfort Foods For The Long New England Winter's
  
  
• New England