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Hearty chowder an idea for New Year’s Eve guests

This week's recipes include Scalloped Oysters, Clam Chowder and Citrus Rum Punch.
FromTheKitchen_withJoyceWalter
From the Kitchen by Joyce Walter

What to serve at a New Year’s Eve party or New Year’s Day drop-in gathering will be on the minds of many hosts and hostesses.

This week’s recipes might offer some guidance as guests gather to wish each other a Happy New Year.

• • •

Scalloped Oysters

  • 1/4 cup butter
  • 3 tbsps. chopped green onion
  • 2 tbsps. diced celery
  • 3 tbsps. all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3/4 cup milk
  • 1/2 cup cream
  • 1 1/2 cups fine cracker crumbs
  • 1 pint oysters and their liquid
  • paprika as desired

Grease a 1 1/2 quart casserole with butter and preheat oven to 400 degrees F.

Melt the butter and sauté the onion and celery until the onion is translucent. Add the flour, salt and pepper. Cook, stirring for 2 minutes. Remove from heat.

Heat the milk and cream together until lukewarm. Gradually add to the first mixture, stirring constantly. Cook, stirring constantly, until thick.

Place a third of the crumbs in the casserole and cover with half the oysters and liquid and half the vegetable and milk mixture. Cover with another third of the crumbs and repeat the layers, ending with the crumbs. (There should be no more than two layers of oysters.)

Dust the top with a light sprinkling of paprika. Bake for 20-30 minutes or until brown. Makes 6 servings.

• • •

Clam Chowder

  • 1/2 cup diced bacon
  • 1 large onion, minced
  • 1 cup diced celery
  • 1 cup peeled raw potatoes
  • 1 cup diced carrots
  • 1-19 oz. can tomatoes
  • 1-10 oz. can clams
  • salt to taste
  • 1/4 tsp. crushed thyme

Cook the bacon in a saucepan over low heat until crisp. Add the vegetables and stir together for 5-8 minutes. Add the tomatoes, the liquid drained from the clams, salt and thyme. Bring to a boil. Cover and simmer over low heat for 30 minutes.

Add the clams, heat through and serve immediately. Do not boil the clams.

Makes 6 bowls.  Serve with rye bread and if desired, a side of cold rich cream so each person can add it to satisfy personal taste.

• • •

Citrus Rum Punch

  • 1/2 cup granulated sugar
  • 1/4 cup boiling water
  • 3/4 cup frozen lemonade concentrate
  • 1 cup grapefruit juice
  • 3 cups golden or spiced rum
  • 5 cups soda water
  • lemon and orange slices

Dissolve the sugar in the boiling water. Cool.

Combine the lemonade and orange juice concentrate, grapefruit juice and rum. Mix well. Add the sugar syrup.

Just before serving, pour the punch mixture over a block of ice in a punch bowl and add soda water. Stir well. Garnish with lemon and orange slices. Makes 26 servings.

Note: Blocks of ice may be made by freezing water in clean milk cartons or large plastic containers.

Joyce Walter can be reached at ronjoy@sasktel.net
 

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