My Momma’s Chili (Soup)

We all have our favorite kind of chili, whether it be spicy, thick, with beans or without.  This is the one I grew up on, just updated to a healthier version.  I think of it more as a “chili soup” rather than your typical chunky, thick version.  

Here, is how I make it.  Start browning one pound of ground turkey breast with a bit of olive or canola oil. You can use ground chicken or ground beef.  Season with about 2 to 3 TBLS of chili powder, salt and pepper.  Add about 1/2 diced red onion.  When the meat is browned and onions have sweated, pour in one large bottle of V-8 juice.  I use the traditional version of V-8 juice, but you can definitely use a lower sodium version.  Add large stalks of celery, including the leaves.  This adds flavor.  If you prefer celery as part of the finished product, you can dice and add to pot.  Add one can (undrained) each of dark red kidney beans, light red kidney beans, white kidney beans and chili beans.  Add hot sauce to your liking.  I use Tabasco Sauce. Allow to slowly simmer for about 20 – 30 minutes.  Do not boil…you want to maintain the integrity of the beans.  Add chopped parsley to the pot. Serve with shredded cheese, sour cream, or any of your favorite chili toppings.  A grilled cheese sandwich is also a perfect partner.  This recipe makes a lot.  Leftovers freeze very well.  

Baked Stuffed Clams with Bacon

Here’s the recipe for my most recent creation: Baked Stuffed Clams with Bacon.  Start by soaking 2 dozen clams, that you can find locally at the Carolina Fish Market, in a mixture of flour and water for about 15 minutes. Then heat a large can of clam juice and one cup of white wine in a deep pan, bring to boil. Rinse clams, add to broth mixture and cover. 

As the clams open, remove from pan immediately. Once all clams have opened and been removed, let cool. Discard cooking liquid. In the meantime, crisp up chopped bacon and set aside. Pour 1 cup of heavy whipping cream into a bowl, add salt, pepper and red pepper flakes. Cut up about 5 or 6 slices of crusty bread and place in the cream mixture, allow to soak for about 15 minutes. Add one small diced shallot, about 1 cup of Parmesan cheese, and chopped canned clams and fresh chopped parsley to this mixture.  Remove the cooked clams form the shell, chop and add to mixture. Create vessels from the shells of the clams by pulling apart the clam shells. Add the bacon to the bread mixture and form a stuffing like consistency. If the mixture is too moist, add a bit more Parmesan cheese. Fill each 1/2 clam shell with the mixture and bake in a 350 degree oven for about 10 minutes or until they are nice and golden brown. Garnish with extra chopped parsley and serve with fresh lemon wedges.