Eric's Clam Chowder Recipe

2 10 oz can baby clams

5 cups diced potatoes

1 cup chicken broth

1 ½ cups diced onions

2 cups half and half

¼ cup flour

2 tbs butter

4 strips bacon, cut into 1” sections

2 tbsp fresh chopped parsley

Season with Kosher salt and fresh ground pepper, hot sauce and Worcestershire sauce

Open two cans of baby clams and pour the liquid into a large pot

Add 5 cups of dice potatoes

Add 1 cup chicken broth

Bring to a boil for 10 minutes

Add the clams, half and half and return to a boil

While the potatoes are cooking prepare the bacon onions and roux

Cook 4 strips of bacon, cut into 1” pieces in skillet

When the bacon is half done add 1 ½ cups diced onions

Cook until onions are translucent

Add 2 tablespoons of butter

Add flour when butter is melted and stir into a roux

When the potatoes clams and half and half have returned to a boil add the bacon onion roux mixture

Stir in parsley and seasoning

Allow to boil for a few minutes then reduce heat to a simmer

Continue stirring till all ingredients are incorporated

Turn off heat once a thick chowder is attained.

Eric's Hot and Sour Soup.odt

Eric's Hot and Sour Soup

8 oz. Thin boneless pork chops, trim fat, slice into thin ribbons, season with salt, black pepper and cayenne pepper

1 Tbsp. finely chopped garlic

1 Tbsp. finely chopped ginger

8 to 12 dried Chinese hot peppers

2 or 3 Tbsp. Oil, olive or peanut

½ Cup green onions, chopped into 1” lengths, both white and green parts

1 Tsp. Sesame oil

2 Tbsp. Soy sauce

1 Tbsp. Lemon juice

1 Tbsp. Rice vinegar

1 Cup thinly sliced Shitake mushroom caps

8 oz. Bamboo shoots

8 oz. Sliced water chestnuts

14 oz. Firm tofu cut into half-inch cubes.

32 Oz. Chicken broth (heat in a separate pot)

2 Eggs, lightly beaten, retain separation of both white and yellow

1/3 Cup cornstarch and water mixture

In a very large soup pot heat the oil on high heat, add the Chinese peppers till the peppers darken and release their flavor into the oil. Add the garlic and ginger and stir till they soften. Add the pork and stir till almost cooked. Add the raw mushroom, continue to stir till the mushrooms soften. Add the sesame oil, soy sauce, lemon juice, and vinegar, stir in. Stir in the hot chicken broth  and add the tofu and green onions. Bring to a boil stirring often. When the soup is boiling rapidly, add the cornstarch mixture and stir for a minute or two. Continue stirring the soup, slowly pour in the egg mixture so as to make ribbons out of the egg mixture. Cover and reduce heat to a simmer. Serve with fried noodles.