Responsible Choice Clam Chowder

Serves 6

All you need:

  • 4 medium-sized potatoes, diced
  • 1 tbsp vegetable oil
  • 1 (12 oz) package salt pork, skin removed and diced
  • 1 pound butter
  • 2 onions, diced
  • 4 stalks celery, diced
  • 2 cups flour
  • 1 quart clam juice (Note: You can use the clam juice strained from your clams)
  • 1 quart whole milk
  • 2 tbsp salt
  • 1 tsp pepper
  • 1 tbsp Worcestershire sauce
  • Tabasco sauce, to taste (5-10 drops)
  • 2 cups Responsible Choice clams, chopped

All you do:

  1. Add diced potatoes to a pot, and add just enough water to top the potatoes. Boil until tender, then keep potatoes in the water but remove from heat.
  2. Heat vegetable oil over medium heat add salt pork and render out fat for 10 to 15 minutes, or until slightly brown.
  3. To the salt pork pan, add butter, onions and celery. Cook for 20 minutes or until onions are translucent.
  4. Add flour and cook for 5 minutes. Add 1/2 quart of clam juice and stir constantly until thick. Add remaining clam juice.
  5. Add milk and potatoes, including the water used for boiling.
  6. Cook mixture for 20 minutes, stirring occasionally so as not to let mixture stick to the bottom. If the soup starts to stick, take off heat and let rest for 10 minutes, then resume cooking. Soup will taste starchy if not fully cooked.
  7. Add salt, pepper, Worcestershire sauce, Tabasco sauce and Responsible Choice clams. Simmer for 5 more minutes. Serve with crackers and salted butter.

Responsible Choice Shrimp Toast

All you need:

  • ½ pound salted butter
  • 1 loaf sliced white bread
  • 1 bunch green onions
  • 1 can water chestnuts
  • 1 pound Responsible Choice cooked shrimp, peeled and deveined
  • 1 tbsp creole seasoning
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 to 1½ cups sesame oil, divided
  • Toasted sesame seeds, for garnish

All you do:

  1. Preheat oven to 350 degrees. Melt butter and brush butter both sides of each slice of bread. Place on a baking sheet. Toast until golden brown; cool.
  2. Coarsely chop green onions. Drain and rinse water chestnuts. Pulse onions and water chestnuts in a food processor until chopped very fine.
  3. Place shrimp in food processor, and puree, scraping the sides of the bowl 2 or 3 times. Transfer to a bowl.
  4. Stir in creole seasoning, soy sauce, rice vinegar and 2 tablespoons sesame oil.
  5. Divide shrimp mixture evenly among the slices of toast and spread evenly on top.
  6. Heat sesame oil in a nonstick skillet over medium heat. Place the toast, shrimp side down, and cook until golden brown. If desired, slice into pieces and garnish with toasted sesame seeds.