All posts filed under: seafood

New England Clam Chowder Recipe by Dave Lieberman

Originally posted on Be Like Water:
Ingredients 2 tablespoons unsalted butter 1 medium onion, finely diced 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces 3 tablespoons all-purpose flour 2 cups chicken or vegetable stock  2 (10-ounce) cans chopped clams in juice 1 cup heavy cream 2 bay leaves 1 pound Idaho potatoes, cut into 1/2- inch cubes Salt and freshly ground black pepper Pan Toasted Croutons: 2 to 3 tablespoons unsalted butter 1/2 baguette, cut into 1-inch cubes 3 tablespoons freshly chopped flat-leaf parsley Salt and freshly ground black pepper Directions Pan Toasted Croutons: Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are…

Dining in Silicon Valley: My top five Bay Area restaurants (so far!)

Originally posted on Munch Hunt:
The Cioppino at Tarragon in Sunnyvale. By Tarryl Jackson I can’t believe it’s already been a year since I took that cross-country trek from Michigan to my new home of California. Over the year, I have discovered some delicious entrees from many restaurants in the Silicon Valley/Bay Area – from Indian-style tacos to apple pie crepes to prime rib Shepherd’s Pie. My focus has been mostly on the San Jose area, and I plan to expand more northbound (San Francisco and beyond) this upcoming year. Here are my top favorite restaurants that I’ve had the pleasure of experiencing in Silicon Valley in my first year. These eateries are in no particular order because they are all great in their own way: Tarragon, 140 S. Murphy Ave., Sunnyvale I have never been disappointed in the food and service at Tarragon. The cioppino is to die for – jam-packed with fresh mussels, clams and shrimp in a rich tomato sauce, perfect for dipping with the garlic bread. The Collard Greens at Lillie…