Spring on the Cape is at its peak this week, with trees budding, boats going back into the water, gardens being cultivated, summer cottages being opened and the pungent smell of salt water filling the air. Clamming licenses are being renewed, and fishermen are painting and repairing their boats – it’s an exciting time to live on Cape Cod!
The beauty and stillness that I found as I walked along the harbor boardwalk yesterday was palpable. “It’s time to make chowder”, I thought to myself. A visit to Cape Cod just isn’t complete without a steaming bowl of chowder. If you can’t get to the beach this summer, try this recipe to bring the beach to you!
- Place the salt pork or bacon in a heavy 5 quart sauce pan and set over medium heat. Cook, stirring occasionally, until the bacon is brown and crisp (don’t burn!). Remove the bacon bits w/ a slotted spoon and reserve.
- Add the onion, celery, bay leaf and thyme to the drippings and sauté until they are wilted and golden.
- Add the flour and cook for about 1 minute, then add the potatoes and clam juice (both the bottle juice and the liquid reserved from the clams). Set the kettle over medium high heat and bring to a rapid simmer, then reduce the heat and cook for 15-20 min until the potatoes are tender.
- Remove the bay leaf. Stir in the cream and heat, uncovered, without allowing the mixture to boil.
- When the mixture is hot, add the clams and the bacon bits and cook for another 5 minutes without boiling. Season with kosher salt and pepper, to taste.
- Serve immediately, putting a pat of butter on the top of each bowl of chowder w/ a small piece of bacon and a sprinkling of paprika to garnish. Don’t forget the chowder crackers!
If you are trying during Lent – as many households are! – to make your meals simpler, less indulgent, and more in keeping with the Lenten spirit, you will want to consider adding these crispy baked seafood patties to your menu. Last week at the convent we made these with tuna, but any seafood of choice (such as salmon or crabmeat) would lend itself perfectly to this recipe. High in taste and low in fat, these golden little cakes made a very satisfying, yet healthy meal which we all thoroughly enjoyed. For the sake of those who prefer a little touch of decadence we offered a modified version of tartar sauce to dress them up a bit. However most of us found them delicious without any added enhancement. Once you try them I’m sure you will agree they should not be reserved just for Lent, but enjoyed all through the liturgical year.
Crispy Baked Seafood Patties
- Mix together and shape into patties.
- Place on lightly greased baking pan.
- Cook at 400 degrees Fahrenheit until golden brown on both sides, about 20 minutes.
- Combine together ingredients for sauce.
We have just entered Advent, celebrated Thanksgiving, and are now headed into the holiday season with all our favorite foods ahead of us. So we want to keep our menus tasty but also healthy without including too many rich heavy dishes at this time.
Fish is perfect for right now. Not only because of its nutritional value but also because it’s so convenient, fast and easy to cook during these busy days when time is at premium. Here at the convent we include fish weekly in our meal planning and prepared in this Mediterranean way it appeals to many. We often serve it with fresh kale which is still growing in our garden and continues to provide us with many healthy benefits through the winter months.
- Preheat oven to 450 degrees Fahrenheit.
- Heat oil in medium skillet over medium-high heat. Add onion, red pepper, celery and anchovies. Cook stirring often, until lightly browned.
- Add wine and garlic and simmer for 30 seconds. Stir in olives, oregano and lemon zest.
- Season with 1/8 teaspoon salt, 1/8 teaspoon pepper and capers. Season fish with the remaining salt and pepper.
- Arrange the fish in a single layer in a pie pan or baking dish. Spoon the vegetable mixture over the fish and give a light sprinkle of red pepper flakes. Bake uncovered, until the fish is just cooked through, 10 to 20 minutes.
- Divide the fish into 2 portions and top with vegetables and their juices.