January 1, 2008 Restaurant Style Clam Chowder/Cheese Garlic Biscuits

Easy Tastebud Delights

01.01.08 Edition (January 1, 2008)

Easy Recipes

45 minutes+

HI Everyone! Happy New Year and Welcome to 2008!!

After endless huge and heavy meals over the holidays, it is nice to take a break and have soup and cheese garlic biscuits.

This soup recipe had my attention right away. I've always loved clam chowder but usually just buy the canned heat and serve versions, they are usually good but lack something in the flavour department compared to restaurant versions. I hope to get the ingredients and try this recipe soon. Enjoy!

Restaurant-style Clam Chowder

1 quart clam juice
1 cup non-fat dry milk powder
2/3 cup flour
14 oz. can chicken broth
2 stalks celery, finely chopped
1 tbsp. dry minced onion
1-10 oz. can clams, minced well
pinch dry parsley flakes
2 baked potatoes, cook, peel –crumbled

In blender put clam juice, milk powder and flour, blend until smooth. Pour into 2-1/2 quart saucepan adding chicken broth, stirring constantly on medium-high heat until thick and smooth. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes. Keep on low heat up to an hour and season with salt and pepper.

Serve with Cheese Biscuits made in the oven.

This is my favourite biscuit recipe and I'm always sure to have plenty of Bisquick in my pantry. When I found the recipe on the internet, it was named Red Lobster Biscuit knockoff...personally, hubby and I like this recipe BETTER than Red Lobsters. We find their biscuits are too salty because the original recipe calls for garlic salt. I've also made a few changes to the original version I received by changing the garlic salt to minced garlic.

Cheese Garlic Biscuits aka Red Lobster Biscuits

2 cups Bisquick
2/3 cup milk
1/2 cup grated cheddar cheese, we usually have a zippy bag of it in the fridge*
1/2 cup melted butter
1/2 tsp. jarred minced garlic

Mix Bisquick, milk and cheddar until soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still hot on the pan.

* To make your own grated cheese quickly use your food processor and grate large blocks at the same time. We usually have a bag of mozzarella and a bag of cheddar in our fridge. We use it for meals, snacks and late night munchies. If you don't use alot of cheese you could freeze it grated for cooking or melting uses only. It will lose some consistency so it wouldn't be recommended for tacos or any meal that uses plain grated cheese.

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