Wenchy Clam Chowder
Ingredients:
4 thick slices salt pork diced
1/2 cup chopped onion
4 Alaska potatoes, peeled and cubed
1 tablespoon all-purpose flour
1 cup bottled clam juice
1 cup dry vermouth
1 cup whole milk
2 lbs. fresh minced clams
Sea salt and fresh ground pepper to taste
1/2 cup heavy cream (optional)
2 bay leaves
2 tablespoons chopped fresh parsley
Directions:
(Cook the Clams first. Simmer the chopped fresh razor clams for 45
minutes in the clam juice to make them tender and ready for the chowder)
1. In a large saucepan over medium high heat, fry the salt pork until crisp, about
10 minutes. Drain on paper towels, reserving the fat in the pan, crumble and set aside.
2. In the same saucepan with the salt pork fat, saute the onion and
potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
3. Pour in the clam juice, dry vermouth and bay leaves , bring to a
boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
4. Add the milk, minced clams and season with salt and pepper to taste.
Finally, whisk in the heavy cream. Allow to heat through, about 5 minutes.
Garnish with the parsley and crumbled salt pork. (Note: Do not boil after
adding the milk and cream.)
Baby Green Salad with Spruce tips, Strawberries and Goat cheese
Ingredients:
2 tablespoons hemp oil
2 tablespoons balsamic vinaigrette salad dressing
1 bunch fresh baby greens, rinsed and dried
2 tablespoons roughly chopped spruce tips
1 pint strawberries, sliced
4 ounces crumbled goat cheese
1 (5 ounce) package candied pecans
Sea salt and fresh pepper to taste
Directions:
1.
Place the greens into a salad bowl; scatter the spruce tips, strawberries,
goat cheese, and candied pecans over the spinach. Refridgerate the salad 20 minutes. Drizzle 2 tablespoons of hemp oil
and 2 tablespoons of balsamic vinegar over the salad and season with salt and pepper. Serve the salad while
chilled.
Alaska Style Hempseed Soda Bread
Ingredients:
3 cups spelt flour
1 tablespoon baking powder
1/3 cup raw sugar
½ cup raw hempseeds
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups heavy cream
1/4 cup butter, melted
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
2. Sift together flour, baking powder, sugar, salt and baking soda
then add the hempseeds. Blend egg and cream together, and add all at once to the flour mixture. Mix just until moistened.
Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap
in parchment paper for several hours, or overnight, for best flavor.
