Somewhere in the murky sea of stock awaits delicious eats...little necks, cherry stone, chowder clams...of the hard shell variety and can be eaten raw, steamed, or cooked in all sorts of recipes Clam Stock: Veggie Stock, diced tomatoes, onion, garlic, salt/pepper...bring to a boil, and then add clams...once they open remove...or enjoy a bowl of this first... ...but if you want a rustic chowder...take a cheese cloth and strain the liquid (all this can be done the night before)...remove clams and refrigerate for the night... ...the next day take the strained Clam Stock and add carrots, onion, tomato, diced potato and boil till tender...add a dab of cream...place clams back into chowder and Bon Appetite!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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