Thanks so much for your commitment to feeding hungry kids. Enjoy this
month's recipe. |

NO KID HUNGRY

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RECIPE
OF THE
MONTH

Chefs are passionate allies in our work to feed hungry
kids - as advocates, fundraisers and ambassadors.

As our thanks to you for your support, we share a recipe from one
of our chef friends each month.

This month's recipe comes from Chef Elizabeth Falkner and we hope
it warms you up during a cold winter day. A passionate hunger fighter
Elizabeth ran the NY Marathon in 2016 for Team For Kids. In May 2019,
she rode 300 miles in Chefs Cycle for No Kid Hungry raising money for
kids and she plans to do it again in 2021.

New England clam chowder

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New England Clam Chowder

By Elizabeth Falkner
Serves 2

Ingredients:

*

2 dozen clams

*

1 Tbsp olive oil

*

2 slices bacon or salt pork

*

1 onion, chopped into small dice

*

1 stalk celery, chopped into small
dice

*

1 bay leaf

*

1 clove garlic, minced

*

3 sprigs thyme

*

1/2 bulb fennel, cut in half
lengthwise and sliced thin, save fronds for garnish

*

2 cups white wine

*

1/2 cup clam juice

*

2 Yukon gold or russet potatoes,
peeled and cut into large chunks (steamed or boiled)

*

1 cup cream

*

1 cup milk

*

1/2 tsp Tabasco

Method:

1.

Cut the bacon or salt pork into 1/4"
pieces.

2.

Set a medium stock pot on high heat and
add the olive oil. Add the bacon and cook for one minute. Add the
chopped onion, celery, bay leaf, garlic, the thyme sprigs and the
fennel and cook for two minutes. Add the clams, white wine, and clam
juice.

3.

Heat the milk and cream in a separate
saucepan and then add to the clam pot.

4.

Add the potatoes and hot sauce. When
clams open, the soup is ready to serve.

5.

Ladle immediately into bowls and garnish
with parsley, tarragon and fennel fronds.

Sourced from Elizabeth Falkner's "Cooking
Off The Clock", 2012, Ten Speed Press

About Chef Elizabeth
Falkner

Elizabeth Falkner is
a chef, author, and tv personality. She relentlessly
cooks and raises money for charity events and food
festivals all over. Elizabeth does both savory and
sweet, traditional and modern. She is an advocate for
Elizabeth people and chefs to think more like athletes and
Falkner "stay fit to cook".

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