Gloria Pitzers Red Lobster Style Clam Chowder Food

NEW YORK RED CLAM CHOWDER

Steps:

• Heat the oil in a 4-quart saucepan over med-high heat.
• Add in onion; cook/stir until begins to soften, 2-3 minutes.
• Stir in the potatoes, tomatoes, wine, water, and thyme; season with salt and pepper to taste.
• Bring to a boil; decrease heat to med-low; partially cover saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes.
• Add in the clams and cook 10 minutes; add parsley and serve.

OLD STYLE LOBSTER CHOWDER

Steps:

• Combine onions and potatoes in a saucepan with water and cook until potatoes are tender.
• Chop larger pieces of lobster into small pieces.
• Add lobster, milk and cream to the potatoes and onions.
• When heated through (do not allow to boil), add butter and season with salt and pepper, to taste.
• Serve immediately.

RED LOBSTER CLAM CHOWDER

Steps:

• In a soup pot, melt butter over medium heat.
• Add onion, celery, leeks and garlic and saute for 3 minutes mixing often.
• Remove from the heat and add the flour, mixing well.
• Add milk and whisk vigorously.
• Drain clams and add juice to soup.
• Slowly bring to a boil, stirring often.
• Reduce heat to a simmer and add potatoes and seasonings; simmer 10 minutes.
• Add clams and simmer 5-8 minutes.
• Finish with heavy cream.

GLORIA PITZER'S RED LOBSTER-STYLE CLAM CHOWDER

Steps:

• In blender put clam juice, milk powder and flour, blending until smooth.
• Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth. Turn heat to low.
• Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper. Freezes well.

GLORIA PITZER'S OLIVE GARDEN-STYLE SALAD DRESSING

Steps:

• Blend first 5 ingredients (not oil) in blender on high speed 1/2 minute or until smooth. Pour this mixture into the top of a double boiler and add 1/4 cup oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed.
• Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 cups for each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radishes, etc.

MOMMY'S MANHATTAN STYLE CLAM CHOWDER

Steps:

• In a large soup pot, heat the oil.
• Add onions, carrots, bell pepper, celery and garlic. Cook, stirring often, for about 8 minutes.
• Add potatoes, diced tomatoes, crushed tomatoes, reserved clam juice (from canned clams) and clam juice.
• Stir and bring to a boil.
• Add sugar, pepper, thyme, basil, bay leaf, and salt to taste.
• Reduce heat and gently simmer for about 30 minutes or until potatoes are nice and tender.
• Stir in the clams during the last 5 minutes of simmering.
• Remove bay leaf and serve.

GLORIA PITZER'S FAMOUS DAVE'S-STYLE SECRET BBQ SAUCE

Steps:

• Mix all ingredients in a saucepan and simmer over low heat for 30 to 45 minutes, until thickened. Remember that it will thicken when it cools a bit. Stir every 10 minutes.
• Let cool and pour into a food processor or blender. Blend until smooth.
• Gloria states that this BBQ sauce keeps forever and a day, but I'm not making any guarantees!

GLORIA PITZER'S HOOTERS-STYLE BUFFALO WINGS

Steps:

• In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers. Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
• In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
• Deep-fry chicken, 8 - 10 pieces at a time, in 375º vegetable oil for 13 minutes, turning once or twice. Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
• Repeat with remaining chicken.

RED CLAM CHOWDER

Steps:

• Combine all ingredients except clams, salt and cayenne in slow cooker; cover and cook on high 4-5 hours, adding clams during last 30 minutes.
• Discard bay leaf; season to taste with salt and cayenne.

FISHERMAN'S WHARF-STYLE CLAM CHOWDER IN BREAD BOWL

Steps:

• Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
• Transfer to a plate and set aside.
• Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
• Sprinkle flour over the mixture and stir into a paste.
• Add clam juice, potato and thyme.
• Increase heat and bring ingredients to a boil.
• Reduce to low and simmer for 15 minutes, or until potatoes are tender.
• Add clams and stir in cream.
• Continue to simmer for 5 minutes until thick and creamy.
• Add salt, pepper and Tabasco sauce.
• Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
• Serve hot.