Rhode Island Clam Chowder

A Rhode Island Clam Chowder is basically the New England version without the cream…because sometimes you’re just not in the mood for a heavy soup. But that doesn’t mean it doesn’t have any bacon.

Sauté a quarter pound of diced bacon in a heavy pot over medium low heat until it starts to brown, approximately five minutes. Next, stir in three diced ribs of celery and a large diced onion.

Once the onions are translucent, add a pound of diced red bliss potatoes and a half a cup of clam stock and continue to cook until the potatoes start to soften. Add another 4 cups of clam stock and simmer gently for another ten minutes, or until the potatoes are cooked through.

Finally, add two pints of defrosted fresh frozen chopped clams, a quarter cup of finely chopped parsley, a quarter to half a teaspoon of black pepper, and salt to taste. Once it starts to simmer remove from the heat and let sit for five minutes before serving with oyster crackers.

Crispy Roast Brussel Sprouts

It’s hard to muster much of an effort to cook anything more involved than eggs after the holidays, but here’s an easy one that will also keep your kitchen warm and toasty on a cold, dark, January night.

Preheat your oven to 450 while you prep a pound of Brussel sprouts; trim off any yellowing leaves, cut the stems short, slice in half, and toss in a large bowl with a few splashes of olive oil and a generous amount of salt and pepper.

Arrange cut side down on a parchment lined baking sheet and roast for approximately 30 minutes…or longer if you like them extra crispy like me. Serve as is, with a squeeze of lemon, a splash of vinegar, or a sprinkle of chili flakes.

Happy January!