market streets creamy clam chowder...

in staying with the theme of yesterday... here is another great take-out, made-in recipe from kristin. we went up to see thriller as friends this fall & had to go get soup & salad @ market street before the show. as we were bellied up to the bar, kristin says--"oh, i have the recipe for THIER clam chowder." to which i of course responded... "well why haven't you brought it to recipe club!?!" so, without fail, the next month she delivered! thanks kris!

{picture courtesy of foodtravelblog.com}

*market street grill clam chowder*

1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Directions:
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately. Makes 12 servings.

brit's coconut shrimp...

i made these for Father's Day & served them with the aloha salad instead of chicken!  they are so yummy & really not to tough!  they were the perfect pair for our Father's Day Surf & Turf!  hopefully they find there way into your kitchen too!

kristin's lemon salmon linguine...

this dish is so yummy & easy!  the light lemon sauce is perfect for summer grilling.  it would be great with some grilled asparagus or some summer squash!  give it a try this week.

{Kristin’s Lemon Salmon Linguine}

1 TBSP butter

1 TBSP olive oil

1 clove garlic, minced

1 1/2 cup chicken broth

1 TBSP fresh basil, chopped

1 tsp. grated lemon zest

3 TBSP fresh lemon juice

salt & pepper to taste

12 oz. linguine, cooked & drained

1 lb. salmon fillets

1/2 cup half & half or heavy cream

Pre heat broiler.  Spray broiler pan with non-stick cooking spray.

Warm butter & oil in a medium sauce pan over medium heat.  Add garlic & cook for 2 minutes.  Stir in chicken broth, basil, lemon zest & 2 TBSP lemon juice.  Season with salt & pepper.  Reduce heat to low & simmer for 5 minutes.

Place salmon on the prepared broiling pan.  Sprinkle with the remaining 1 TBSP lemon juice.  Broil, 4 inches away from heat, for 5 minutes per side, or until frish flakes easily when tested with a fork.

Slowly stir half & half  into the butter & lemon mix in the sauce pan.  Pour half of the sauce over cooked linguine & toss lightly.  Place salmon over the pasta & pour the remaining sauce over the top.  Serve immediately.

** In the summer i usually grill the salmon topped with sliced lemon & butter.  turn carefully.