Clear Clam Chowder With Hearts Of Palm Food

RHODE ISLAND CLAM CHOWDER

Steps:

• In a 3-quart saucepan, saute onion and celery in 2 tbls butter until transparent.
• Add liquid from clams, clam juice, chicken broth and potatoes and simmer until potatoes are tender.
• Melt butter in a saucepan, stir in flour and cook on low heat 1 minute, add milk and cream and cook on medium high until bubbly and thickened.
• Add cream sauce and clams to the potato mixture, bring to a boil, reduce heat and simmer 10 minutes.
• Add thyme, salt and pepper and serve.

ROCKY POINT CLAM CHOWDER

Steps:

• In a large stockpot, heat the salt pork until fat melts.
• Add chopped onions; Cook over gentle heat until very soft.
• Add clam juice, potatoes, seasonings, tomato puree, and alittle water; simmer until the potatoes are soft.
• Add quahogs/clams.
• Heat and taste for seasoning.
• TIP: It is best to use old, not new, potatoes because they thicken the chowder with their starch.
• This is not a thick chowder, but can be thickened by crushing Pilot crackers and adding to the chowder near the end of cooking.

HEARTS OF PALM GUACAMOLE

Steps:

• Place hearts of palm, cilantro, minced garlic, lemon juice and olive oil in a medium bowl.
• Use an immersion blender to puree. A food processor or blender could be used also.
• Mash the avocados into the puree mix with the back of a fork.
• Stir in spices.
• Stir in tomato and onion and jalapeno or cayenne if desired.
• Use it just as you would regular guacamole.

AVOCADO SALAD WITH HEARTS OF PALM

Steps:

• Dressing:
• Mix all the ingredients in a blender or food processor.
• Salad:.
• Arrange the lettuce on four small plates. Stir together the avocado, hearts of palm and onion in a small bowl. Stir in enough dressing to just wet the ingredients. Arrange in mounds atop the lettuce. Serve.

CREAM OF HEARTS OF PALM SOUP

Steps:

• Drain and rinse the palm hearts then place in a food processor and puree.
• Melt butter in a saute pan.
• Add flour and cook over low heat stirring constantly into a blonde roux.
• Slowly add warm chicken stock stirring with a wire whip so it is lump free.
• Blend in the palm hearts.
• Add the milk and cream just before serving.
• Bring to serving temperature but do not allow to boil.
• Add a little pepper to accent the taste.

HEARTS OF PALM SPREAD

Steps:

• Drain hearts of palm and chop finely.
• (One of those Zyliss (sp?) choppers come in handy here) Save 1 T green onion and 1 T parmesan for garnish.
• Mix hearts of palm with the rest of the ingredients.
• Spread mixture into a medium-sized baking dish.
• Garnish with cheese and onion.
• Bake at 350F until hot and bubbly, about 20 minutes.
• Pop under the broiler to brown.
• Serve with bread or crackers. (GF if necessary)

COEURS DE PALMIER EN VINAIGRETTE (MARINATED HEARTS OF PALM)

Steps:

• Mix all the ingredient except for the hearts of palm together in a bowl.
• Slice the hearts of palm into coins. Add to the vinaigrette.
• Chill in the fridge for at least 2 hours before serving.

CLEAR CLAM CHOWDER WITH HEARTS OF PALM

Steps:

• Chop Celery and the Hearts of Palm into bite sized pieces. Use fresh hearts of palm over canned, to get a less "canned" flavor. Dice shallots fairly small. mince the garlic.
• Cook up bacon and dice it, then measure out the 1/4 cup for this recipe.
• Melt butter in pot, then add the bacon and cook for 3 minutes.
• Add chopped celery, shallots and garlic to the pot and saute for an additional 5 minutes.
• Add clam juice and hearts of palm to the pot and simmer for another 5 minutes.
• Add the fresh or canned clams to the pot and simmer for 2 more minutes, then turn off the heat. If you cook too long, the clams will be TOUGH!
• Season the soup to taste with the thyme, salt, and pepper. Dash in the cayenne until you get a nice but subtle kick.