Every time I have this chowder, I am reminded of the ocean. Clam Chowder has silky taste of the cream blended with the potatoes that is accentuated by the salty sea flavor of the clams. When I make this chowder my whole kitchen smells like I am just blocks away from the beach.

New England Clam Chowder

New England Clam Chowder is probably the world’s most recognized chowder. Chowders are usually considered soups. This is because commercial chowders you buy in restaurants are thin, flavorless and laking all heartiness. I believe that chowders are much more than a soup, a chowder is a complete meal.  A homemade hearty clam chowder can be served as the main course and none of my guests will leave with an empty stomach.

For New England Clam Chowder

4 Lbs Small Cherrystone Clams
1 Onion
2 Cloves of Garlic
3 Large Potatoes
5 Strips of Bacon
2 Tablespoons of Butter
1 Stalk of Celery
1 Teaspoon of Thyme
1 Bay Leaf
2 Cups of Cream
2 Tablespoons of Black Pepper
Parsley
Croutons

Wash the clams from dirt and mud. In a steamer, bring 1 cup of water to a boil. When the water is boiling, add the clams to the steamer and steam for 10 minutes. Remove the clams. The water will now contain clam juice. Reserver the clam juice for later. Remove the meat from the clams, discarding any unopened clams. Dice the bacon in a 1/4 inch die. Melt the butter in a large stock pot. Add the diced bacon. Cook until the bacon is crisp and brown. Meanwhile, dice  the onion into a 1/2 inch die. Cut the celery into 1/4 inch pieces. Remove all the fat from the cooking of the bacon and butter only leaving 1 Tablespoon. Add the onions and celery with the bacon, and cook until the onions are transparent. Peel the potatoes. Dice the potatoes into a 1/2 die. Add the clam juice, potatoes, thyme and the bay leaf. Cook for 10 on boiling or until the potatoes are tender, but not mushy. Remove from heat. Dice the clam meat. Add the cream and diced clam meat into the pot. Add the black pepper. Let it cool down and serve with garnish of celery and croutons.

Every time we order pizza from Pizza Hut, there is a side order that is preferred more than the pizza itself. They are crunchy, small and spicy. They are called Quepapas. Quepapas are basically tater tots filled with cheddar cheese and a jalapeño bite to them. They only send out twelve Quepapas per order, so there is always a fight to see who gets the last one. I decided to learn how to make them so everyone in my house can get enough.

Pizza Hut Quepapas

Quepapas are very simple to make, and they are a great side order for a lot of dishes. You can vary the amount of jalapeño in the recipe to make them spicier. I hope you enjoy this recipe as much as my family does.

For QuePapas

1 Large Potato
2 Eggs
1 Jalapeño Pepper
6oz Cheddar Cheese
1/2 Cup of flour
1/2 tsp of salt
1 Cup of Breadcrumbs

Peel the Potato. Using the smaller size  in a grater (1/8 inch holes), grate the potato. You should have about 2 cups of grated potatoes if not, grate another potato. Put the grated potatoes in a towel and try to wring out as much liquid as you can. Using the same size, grate the cheddar cheese. Combine in a large bowl the grated potatoes, grated cheddar cheese, jalapeños, eggs, salt and the flour. The mixture should be thick enough to form small 1 inch balls. If it is too soft, add a little more flour. In a separate bowl put the breadcrumbs. Coat the formed potato balls with the breadcrumbs. Let the coated balls rest for 5 minutes so that the mixture sticks better. Add to a fryer at 400F and fry for 3 minutes or until golden brown. If you do not have a fryer, you can cook them in a large skillet with 1/2 and inch of cooking oil turning them over once.