The secret to making this dish ultimately delicious is simple: Leave the cans on the shelf and use only fresh East Coast clams. For an even more spectacular chowder, serve it in bread bowls you make by hollowing out small round loaves or extra-large crusty hamburger buns.
Portion size8 servings
Credits :Canadian Living Magazine: January 2016
yellow-fleshed potatoes (about 2)
peeled and diced
1 1/2 cup
each chopped fresh chives and
per serving: about
Total fat16 g
Saturated fat8 g
Total carbohydrate23 g
Scrub clams; discard any clams that do not close when tapped. In Dutch oven or large heavy-bottomed saucepan, bring clams and 1 cup water to boil over high heat. Reduce heat to medium, cover and cook until clams have opened, about 10 minutes.
Discard any clams that do not open. Using slotted spoon, remove remaining clams to bowl. Set aside.
Strain cooking liquid through cheesecloth-lined fine-mesh sieve into bowl; pour into liquid measure. Add enough water to yield 3 1/2 cups. Set aside.
Remove meat from all but 8 of the clams to cutting board; coarsely chop meat. Refrigerate chopped clam meat and remaining clams until ready to use.
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring often, until crisp, about 10 minutes. Using slotted spoon, remove bacon to bowl; set aside.
Reserving 2 tbsp fat, drain. Return reserved fat to Dutch oven. Add butter; melt over medium heat. Cook shallots and celery, stirring occasionally, until softened, about 8 minutes. Add garlic, thyme and bay leaf; cook, stirring frequently, until fragrant, about 1 minute. Sprinkle with flour; cook, stirring frequently, for 1 minute.
Gradually whisk in reserved cooking liquid. Stir in potatoes and pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are fork-tender, about 20 minutes.
Discard thyme and bay leaf. Stir in sherry, lemon juice and Worcestershire sauce; bring to simmer. Cook, stirring occasionally, for 5 minutes. Stir in cream, chopped clam meat and bacon; cook until heated through, about 3 minutes. Stir in chives and parsley.
Ladle chowder into serving bowls; top with reserved clams.
Tip from The Test Kitchen: If any clams remain closed after the 10 minutes of cooking, remove the open ones to a bowl. Continue to cook the remaining clams, covered, for an additional two minutes, then give them a stir. If they still don't open, discard them.
A hollowed-out roll with a thick, sturdy crust makes a great edible bowl!
This Mediterranean-inspired layered dip makes a refreshing and simple appetizer that comes together in minutes. Use 2% Greek yogurt for the best results, as it's thicker than nonfat versions. Serve with herbed pita chips for dipping.
Prep time5 minutes
Total time5 minutes
2% plain Greek yogurt
extra-virgin olive oil
hot pepper flakes
Spread yogurt on large rimmed serving platter. Top with pesto, sun-dried tomatoes, olives, basil and pine nuts. Drizzle with olive oil and sprinkle with hot pepper flakes (if using).
"Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing." — Annabelle Waugh, Food director
Portion size24 servings
Credits :Canadian Living Magazine: January 2016
Cream Cheese Icing:
each baking powder and
1 1/2 cup
per cupcake: about
Total fat22 g
Saturated fat6 g
Total carbohydrate48 g
Cupcakes: In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together brown sugar, granulated sugar, eggs, oil and vanilla until smooth; pour over flour mixture. Stir just until moistened. Fold in bananas, pineapple and pecans.
Divide batter among 24 paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 23 to 25 minutes. Let cool completely in pan. (Make-ahead: Transfer to resealable freezer bag; freeze for up to 2 weeks. Bring to room temperature before continuing with recipe.)
Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth; beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Pipe or spread icing onto cupcakes. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 1 day. Bring to room temperature before continuing with recipe.)
Garnish: Top each cupcake with 1 banana chip and 1 pecan half.
Pineapple Flowers: Using chef's knife, trim top and bottom from 1 large pineapple. Slice off skin, following contour of pineapple. Using vegetable peeler, remove any remaining eyes. Lay pineapple on its side; slice crosswise into scant 1/8-inch (3 mm) thick rounds. Arrange on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 225°F (110°C) oven, turning pineapples once and switching and rotating pans every 30 minutes, until leathery and lightly darkened around edges, 2 1/2 to 3 hours. Press slices into muffin pan wells. Let stand for at least 12 hours.
Look for matcha powder (ground green tea leaves) in Japanese specialty stores or the tea section of grocery and bulk food stores. For a polished end-result, make sure the fudge is completely set before slicing.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2014
sweetened condensed milk
roasted and chopped
per piece: about
Total fat6 g
Saturated fat3 g
Total carbohydrate14 g
In heatproof bowl set over saucepan of hot (not boiling) water, heat together chocolate, condensed milk, matcha powder and salt, stirring, until melted and smooth, about 5 minutes.
Scrape into parchment paper– lined 8-inch (2 L) square cake pan, smoothing top. Sprinkle with pistachios, pressing gently to adhere. Refrigerate until firm, about 3 hours.
Lift out onto cutting board; using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)
Tip from The Test Kitchen: For perfect squares of fudge, make sure it's completely set before slicing. Run a thin, sharp knife under hot water and dry between each cut for a smooth, polsihed finish.